Yes. If I roast a chicken in my kettle barbeque, I always joint it into four - first into front-back halves, then separate each half in the natural middle of ea

Yes. If I roast a chicken in my kettle barbeque, I always joint it into four - first into front-back halves, then separate each half in the natural middle of each. The kettle has briquettes on two sides and the bird sits on a frame between them, with something underneath to catch the juices. Because the heat is indirectly from the sides, there aren't hot spots as such. This is fire-and-forget cooking: once the coals are hot and the chicken is positioned, I can put the lid on and leave it alone for two hours, when it will be ready. If you're looking, it's not cooking.