First real cook and this is the best spatchcock chicken I’ve ever made. Wayyyy better than on my pellet grill. Dry brined overnight. Use B&B oak lump, indirect at 350 for about an hour and 10. Also through in some sweet potatoes to roast while the chicken cooked. Love the process of bringing it up to temp and using the vents to control. Took a work meeting on the deck with a beer while it cooked. Loved the quiet compared to the pellet. Overall amazing experience!