Two experiments here in my Traeger pellet grill.

1. Stuffed spatchcocked capon or jumbo roaster chicken (with the stuffing under the skin).

2. Catching the drippings.

Just used Traeger's "signature blend" pellets. Started 225 with super smoke setting for a while then brought the temp up to 350 until internal temp was around 165.

Success: The chicken was amazing, and cooks so fast and remains juicy. I now do holiday turkey this way as well.

Fail: There weren't that many drippings. And I'm not sure how to describe it, but the potatoes were disappointing.