I've got a Weber 22 1/2" kettle grill and have been trying to direct
grill a butterflied chicken for past two weeks and have had disastrous
results. I'm trying to follow the recipe in Cooks Illustrated Grilling
& Barbeque cookbook. Their instructions call for large chimney 3/4 of
charcoal. My problem seems to be that 3/4 charcoal is too hot once it
come out. However, after it cools a bit then its not enough heat to
last through cooking the bird all the way through.

How do you guys do it?