1 whole free-range chicken,separated
Yuengling BBQ dry seasoning w/brown sugar
Cavender's greek seasoning
I don't measure, so my apologies there:
Separate chicken into major cuts; thighs, wings, breasts
Season to taste, liberally apply dry rub
Oak splits, no bigger than 2-3" wide for the Watchman, got it good and hot
Place parts directly on cooktop, skin side up
Placed organ meat in foil on potato plate
Cooked for just over an hour until I could manipulate joints of wings and thighs easily. The gizzard, livers, etc were done perfectly in the foil as well in the same time.
Served alongside some greens and fresh fruit.