Have tried whole chickens three times on the Big Green Egg and still not perfected. Today I pushed garlic, rosemary butter under skin and placed half a lemon inside of each. Using indirect cooking with the place setter and a tin pan of water the chicken seemed to steam a bit. I cooked them for two hours at 300. They were delicious; smoked with apple wood and one chunk of hickory but we felt they were too moist (if that is possible). Next time no pan with water and see what happens. Good reviews from those who ate them!!!
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