Whole Chicken cooked by the Indirect Method

1.5 to 3 pound broiler-fryer chicken
Vegetable oil
Salt and pepper

Rinse chicken thoroughly with cold water and pat dry with paper towels. Lock wings behind back and tie legs together securely. Brush entire outer surface with oil and season generously with salt and pepper. Place chicken on cooking grate directly above drip pan. Cook 1 to 1 1/4 hours to an internal temperature of 180 F. This method of cooking on the grill produces a very juicy and tender chicken. If you need more detail about this method of cooking or a picture, you might look on the Weber web site. I got the recipe out of the Weber book that came with my grill.

Indirect Method

For cooking whole meats such as roasts, turkeys, or hams, place equal amounts of charcoal on both sides of the kettle. This way heat rises, reflects off the lid and kettle surface to cook food above, below and all around like a convection oven. Ignite charcoal. Leave lid off until coals have a light coating of grey ash, about 30 minutes. Place drip pan in center of the lower grate. Position cooking grate in kettle with handles directly over coals. Place food on cooking grate directly about the drip pan. Cover kettle. It is important in Indirect Cooking to have the coals burning equally well on each side before beginning to cook. Occasionally when the coals are started, one side will get a better start than the other. If this happens, move the charcoal from one side to the other so the heat is evenly distributed.