Spatchcock vs none

pkitch

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Ironwood 650
Preface I have not yet tried the spatchcock method but probably will this week. I have done quite a few whole chickens just stood on the grate and they have turned out really great, no issues.

I get that spatchcock will presumably allow to cook more evenly, but being that my results have been so good with whole chicken, I am curious to know any other 'pros' of doing it this way that I am not seeing, is it just speed of the cook??
 

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