Hi Mike - thanks for your reply. I didn't think to spatchcock my chicken, but will most likely do it next time. I typically do that when pan-frying a chicken to increase the contact area, but it makes sense it would help for roasting too.
However, I was only using the whole chicken item as an example...regarding the forum division - while I understand your point, I don't think having the ability to search negates the benefits of having things in compartments.
I guess I'm thinking about it in from a car forum mindset. I used to have a Legacy GT, and used this forum quite a bit:
http://legacygt.com/forums/Though not perfect, it's organized really well to find whatever you're looking for.
If we adopted that method, it might look something like...
Member Info
>New Member Intros
>Regional
News & Rumors
>Related to Weber
>Related to Competition
Off Topic
>Major Topic Type A (Sports, for example)
>Topic Topic Type B
Photos
>Weber Grill Photos (Show off your grill)
>Grill Area Photos (Decks, Porches, Yards, Tents, etc.)
>Competition Photos
>Food Photos
Marketplace
>Member Classifieds
...Grills
...Tools & Accessories
...Other
>Vendor Sales (One-off and Group buys...Think PizzaOven, etc.)
...Grills
...Tools & Accessories
...Other
Techniques
>Low & Slow
>Reverse Sear
>Sous Vide
>Cooking in cold weather
>Using Gourmet Cooking System Accessories
>etc.
Recipes
>Appetizers
...Dips
...etc.
>Pizza
>Pork
...Ribs
...Shoulder/Butt
...Chops
>Chicken
...etc.
>Beef
...etc.
>Fish
...Salmon
...etc.
Mechanical Corner
>Modifications
>Troubleshooting Problems
...Low Air Flow
...Flare Ups
...Etc.
>Repairing Your Weber
...Paint
...Hardware
...etc.
Not a huge deal if it's not done, but I figured I'd toss in my two cents since the question had been raised. And I think it would be sweet if there was a folder full of nothing but pork ribs. Yum.