spatchcock question

victor1

I want to try a spatchcock cook but, which is best?  Direct or Indirect?   Seems like both ways seem to work, which is best?   thanks in advance.

buzd504

It's preference, but if you go direct, it's best to raise the grid to felt line or above.

travisstrick

I like indirect at 400 for about 45 min or so. Indirect seems to give me more wiggle room for failure.

NPHuskerFL

I prefer raised direct at around 400℉.

Brisket_Fanatic

Indirect for me, high in the dome.

ChrisgrillsSTLMO

I like raised direct at 400° to get to 160° breast temp, 175-180° thigh temp and skin crispiness to your liking. Best of luck!

XC242

Try both, see which works best for you.

SGH

I prefer indirect at gasket level. Anywhere from 375-425 works exceptionally well for me. Everyone likes something a little different but this is my preference. Both methods yield good results though.