J. Moss and Jeffery R., thanks for the compliment.
"Is it spatchcock chicken?"
I'm afraid I don't know what a "spatchcock chicken" is. (??) It was just a regular fryer, split along the backbone, flattened and bound with butcher's twine, and placed in the 14" D.O. The twine is to make it easy to lift out the chicken to place on the platter.
"What is your secret as to how many briquettes top V. bottom? "
I've long used that amount shown in the picture for the lid, lining the rim and three or four in the middle by the handle, for just about anything I cook. The bottom briquettes for that dish in the picture would have had about eight briquettes. If I were using my 12" D.Os., I'd line the rim, but use six underneath the bottom. Four under with my 10" D.O.
Other than for frying, I want a lot more heat on the top than the bottom.
I learned D.O. cooking many years ago using hard wood for the coals but when charcoal briquettes came along, I started using them because they are so much easier to regulate than the coals from limb wood.
One thing I learned long ago was to make sure my D.O. was nice and warm before cooking, and the lid
hot. Trying to cook in a cold D.O. can present problems. It can be done, of course, but it's easier with the D.O. preheated... just as you would preheat your oven in your kitchen before baking, roasting, etc. etc.
Just my method. Works for me. :icon_thumbsup: Others have other methods but mine has turned out more than a few good meals, both at home and out in elk and deer camps.
C.K.