Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Spatchcock Chicken - Smoke?

bertscampersbertscampers Posts: 136
edited August 2012 in Poultry
I am going to try a Spatchcock Chicken.  Am wondering if I should add any wood chips or chunks to add smoke or is it not need?  Any help would be useful.

Thanks

Comments

  • lousubcaplousubcap Posts: 13,408
    You can always start with no smoke wood and see how you like the flavor.  Poultry takes smoke very quickly.  I use cherry or apple chips (no more than a handful) when I cook them-raised, direct around 375*F (+/-, whereever the BGE settles) for 45-60 mins.  I go to 160*F in the breast and 180*F+ in the thighs-very moist. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • GramblerGrambler Posts: 150
    I did my first spatchcock last weekend without the wood chips and it was amazing. Pretty sure I will never cook whole chicken any other way.
  • stikestike Posts: 15,597
    personal taste. i like smoke.

    ed egli avea del cul fatto trombetta -Dante
  • OnegrecookOnegrecook Posts: 121
    I always add one hickory chunk and the flavor is awesome. Before Stike chimes in, I suppose one handful of chips would work fine as well:)
  • gte1gte1 Posts: 376

    I use sparingly.  Chicken seems to pick up the smoke more that the pork or beef.  First time I would use less that you think you need.  You can always do more next time.  The chicken will still be delicious undersmoked

    George

     

    George
  • I guess I may need to cook a chicken tonight an one tomorrow to see.  I love smoke but the kids don't like when its strong.  Since I have not mastered smoking I will try without and then with.

    Thanks for the help.
  • nolaeggheadnolaegghead Posts: 22,749
    Try using a fruit wood or pecan. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • SteveWPBFLSteveWPBFL Posts: 1,316
    About the simplest and the best cook on the BGE at 400F raised direct. It'll get some charcoal flavoring. My family is not a big fan of more than a mild amount of smoke so leave that out initially, anyway. But while you're grilling the chicken thrown on some veggies (squash, zuchinni, onion, corn, etc.) and sweet potato steaks as sides.
  • gte1gte1 Posts: 376
    About the simplest and the best cook on the BGE at 400F raised direct. It'll get some charcoal flavoring. My family is not a big fan of more than a mild amount of smoke so leave that out initially, anyway. But while you're grilling the chicken thrown on some veggies (squash, zuchinni, onion, corn, etc.) and sweet potato steaks as sides.

    I would love to throw on some veggies while grilling the chicken, but where the hell do they go.  That has been my only complaint with the BGE, not much space in there.

    George

    George
  • tazcrashtazcrash Posts: 1,851
    Get a second grid, and some bricks, chicken on top, veggies below.
    Or say that to the Mrs, and work on an Adjustable rig.

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • SmokeyPittSmokeyPitt Posts: 9,528
    Like taz said you can make your own raised grid with a spare grid and fire bricks, or you can make legs out of bolts. 

    http://www.nakedwhiz.com/firebricks.htm 

    ...if you have a dealer close by they usually carry some accessories.  The most simple is a "grid extender", but it is not very tall.  I have the BGE 3 tier rack.  Only problem with that is the post goes straight up the middle so it can make fitting a pan under difficult.  You just need a custom pan ;)

    image


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • tazcrashtazcrash Posts: 1,851
    @smokeyPitt
    Almost bought the 3 tier, glad I didn't for the reason you said, but i applaud your custom pan!

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • gte1gte1 Posts: 376

    I have an adjustable rig.  Not sure that I want to baste my veggies in chicken fat dirppings.  I guess I should try it before I knock it.  I would imagine that fat drippings on spuds would be really good, but I'm off of those with the low carb thing.

    George

    George
  • SmokeyPittSmokeyPitt Posts: 9,528
    Thanks!  It is an OK accessory, but I ended up making a raised grid using bolts so I didn't have to keep manufacturing the custom pans!  

    To be honest I think I would recommend a DIY rack for $18 or so vs the 3 tier.  I haven't used all 3 tiers very often.



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • lousubcaplousubcap Posts: 13,408
    Thanks!  It is an OK accessory, but I ended up making a raised grid using bolts so I didn't have to keep manufacturing the custom pans!  

    To be honest I think I would recommend a DIY rack for $18 or so vs the 3 tier.  I haven't used all 3 tiers very often.

    +1- I have the 3 tier (gift-shoulda returned it w/o opening...) and it has been retired for a few years due to the center pole limiting the effective space on the grids.  Bolts, bricks and another grid is the easiest way to go vertical. 

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • MickeyMickey Posts: 18,451
    total less than a palm full of mixed chips of cherry and pecan. The cherry for color.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Okay I threw the chicken on at 375 dome temp.  The chicken elevated to the lip of the egg.  Within 5 minutes the smoke started to pour out and its white.  Is this okay?  I thought the smoke should be clear?  I forgot to mention I am using direct heat.  

    Thanks for the help.
  • SkiddymarkerSkiddymarker Posts: 8,131
    Indirect, no smoke at least 400F to get that crispy chicken skin. Light oil and favourite BBQ rub, not to heavy on the rub as poultry takes it on very easily. 
    Drip pan with or without the wine you didn't like......
    Delta B.C. - Move over coffee, this is job for alcohol!
Sign In or Register to comment.
Click here for Forum Use Guidelines.