OK, this should be an easy answer. But, if it was that easy I wouldn't be asking, now would I? I'm a bit thick, what's called in Italian "capa tosta" (dialect), and that's why I'm asking the question. Anyway, I will be "officially" christening my kettle tomorrow if the weather holds up. I'll be doing beer can chicken. I have my recipe. The question relates to the type of set-up for the coals.
Do I bank the coals off to one side, or do I split the coals on either side? And do I use a water pan if I'm using one of those "beer can" gizmos to prop up the chicken on the grill? I figure that I won't need the water pan because the gizmo will catch any drippings.
Thanks for the info.