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Ok, so I broke in my new LBGE this afternoon with a Spatchcock Chicken. I bought a small 4 pounder from the local Food Lion. Rubbed it down with my own rub. I fired up the egg and found that it came to 300 degrees cooking temp pretty easily. I put the chicken on direct fire, turned it occasionally and within about 50 minutes the bird was done. For good measure I threw on about 6 legs for lunch this week.
I must say I was impressed with the outcome. After cooking on a gasser for so many years this chicken was so moist and flavorful. Due to time constraints I didn't do a whole lot to this bird, no brine, basting or elaborate rubs and it was still juicy and flavorful.
I have some questions though:
Once I lit my lump (BGE Brand) I had the dome open for about 10 minutes then I closed it and waited for the dome thermometer to read 300. The smell of the smoke / fire was pretty bad. I waited for the smoke to run clear (like I've read on here) and it still smelled for a while. It eventually went away. How long do you let the egg run before you put your food on? Was what I was smelling normal?
When I lifted the dome to check on the chicken the temp on the Dome thermometer dropped. I adjusted the damper at the bottom and the wheel at the top till it came back then I reduced it. Is that what I should do or should I have waited for it to come back on its own?
I must say everyone, I'm hooked. I can't wait to cook again next weekend. I have my BGE Cookbook and am thinking about a Butt turbo style...
I'm going to attempt to post pics because I know you're going to ask.....