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Trying a different setup for spatch

Austin SmokerAustin Smoker Posts: 1,467
edited 7:10PM in EggHead Forum
I've been pleased with my previous spatched chix, but am always looking for more consistently crisp skin.

Have done the normal tricks, bird was in the fridge for 24 hours for the skin to dry out, some EVOO, etc.

Thought I would try to get the bird up higher in the dome. So, added my 2" ring on top of the standard ring, then the placesetter, then the grid.

Should be interesting....



  • Have you tried putting veggies in the pan to cook in the chicken fat?

    I tried after AZRP posted veggies under a chick and liked it.

    Good luck on the skin - let us know how it comes out.
  • texeggheadtexegghead Posts: 59
    Amen to the migas statement!
  • Austin SmokerAustin Smoker Posts: 1,467
    Frank, I still haven't tried the veggies in the pan thing....although I have to say it's a waste of good chicken fat! :lol:

    The bird turned out really well. Cooked at 400 with a single chunk of Pecan. Dark meat was killer, breast meat a little dry closer to the outside of the bird, but the skin was among the top 2 or 3 I've done. Certainly worth trying again.

  • Rezen73Rezen73 Posts: 356
    Certainly looks awesome. I can almost taste it from here! lol
  • Mightyfine spatch AS
  • Looks delicious Brad, nice cook! Spatchcock chicken is definitely in my bucket list!

    Can I have some ketchup with that? :laugh:
  • MickeyMickey Posts: 16,894
    Brad on the next one do just the same except do it direct.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • Austin SmokerAustin Smoker Posts: 1,467
    I'll try it Mickey - previous direct attempts have not been good, but I think the additional height could help for sure.
  • I do mine skin side down direct 10min or so, and then flip and move to elevated indirect...Works well for me...and keeps the dripping fat from creating black smoke that can impact flavor in my opinion.

    This is easy w/my adjustable rig. I bring egg to temp w/a pizza stone drip pan on bottom level of AR. When egg gets to temp, I pull out the adjustable rig drip pan and all. Put the chicken on the grid and put directly on fire ring and do direct. After 10 min or so I pick up the grid w/some gloves and place on top of adjustable rig and reinsert into the egg and flip the chicken skin side up...

    Another thing I do is spray the rubbed bird with some canola or olive oil to keep rub on it and to survive the flip..

    Maybe it is useful.
  • Austin SmokerAustin Smoker Posts: 1,467
    Thanks Jerry....will try that cuz I agree the chicken fat burning can affect the flavor.
  • LobichoLobicho Posts: 557
    loooks aweeesome!!!
    tasty tasty
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