hi all, i just purchased this:

https://www.amazon.com/gp/product/B002RWBS7S/ref=ppx\_yo\_dt\_b\_asin\_title\_o01\_s00?ie=UTF8&psc=1

i'll be hosting a decent amount of friends next week, and would look to do some hanging chicken, and maybe a roast of some sort

it will be over a raised firepit, i'd love to be able to gather some more information on what this subreddit thinks might be the best ways to truss the chicken for hanging, hanging height of the fire, cook time, etc

no shame in admitting im new at this but would like to do it right, I also have a lodge cast iron that I was going to hang under the chicken to catch the drippings, is that realistic? if so, what would be good to keep in the pan to mix with the drippings

also what cuts of meat would be the best as I also bought the rotisserie attachment, but also happen to hang it too!

hope this is the right area / posting format

thanks just posted there