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Whole chicken

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NonaScott
NonaScott Posts: 446
in EggHead Forum
Tonight's  dinner on the way. Whole yardbird rubbed with canola oil and sprinkled with onion and garlic powder, and S&P. 275 indirect with a large chunk of Apple wood.
Narcoossee, FL

LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
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  • EggNorth
    EggNorth Posts: 1,535
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    Looking good ... waiting for results  :)
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • rmr62
    rmr62 Posts: 233
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    I have been doing similar.  I go indirect at about 375-400.  Whole bird, light brushing of oil and then my own concoction of 4 or 5 seasonings.  Just as good as any spatch I've done, and don't have to fool with the cutting!
    Lagrange, GA   LBGE
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Looking good so far.  Are you planning on a gravy with the innards?  I don't know why I never do that with chicken...I love turkey gravy. 

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

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  • NonaScott
    NonaScott Posts: 446
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    SmokeyPitt said:
    Looking good so far.  Are you planning on a gravy with the innards?  I don't know why I never do that with chicken...I love turkey gravy. 
    No gravy, just a little snack:)
    Narcoossee, FL

    LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    That's gonna be great! Love grilled chicken, any way you do it. I usually spatch, mostly because it's considerably quicker. Yours is going to look a lot better though. :) The last few I've done were whole on the rotisserie - one egg, two Weber. Still experimenting with the rotisserie.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Stormbringer
    Stormbringer Posts: 2,071
    edited May 2016
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    275 seems quite low, is that because of smoking? How long do you cook it for?
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • NonaScott
    NonaScott Posts: 446
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    About 30 to 45 minutes to go. 
    Narcoossee, FL

    LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
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  • NonaScott
    NonaScott Posts: 446
    edited May 2016
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    Stormbringer said:
    275 seems quite low, is that because of smoking? How long do you cook it for?
    My wife likes smoked chicken low and slow. Takes about 3 to 4 hours depending on bird. I started this at 2:45 pm
    Narcoossee, FL

    LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
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  • blasting
    blasting Posts: 6,262
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    Terrific color.  Standing by. 
    Phoenix 
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  • NonaScott
    NonaScott Posts: 446
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    CarvedLets eat
    Narcoossee, FL

    LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
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  • buzd504
    buzd504 Posts: 3,824
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    Yep, that looks great.
    NOLA
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Nice!!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • victor1
    victor1 Posts: 225
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    Whole chickens always one of our favorites.  I did two this past Saturday using beer can chicken racks, no beer and Dizzy Dust.  Cook time was about 1.5 hours at 350 - 375 degrees.  I would add,  there was beer.  For me.
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  • SciAggie
    SciAggie Posts: 6,481
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    Great looking bird. I'm going to give low & slow chicken a shot. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • bgebrent
    bgebrent Posts: 19,636
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    Nice color brother!
    Sandy Springs & Dawsonville Ga
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Looks damn good mang
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Stormbringer
    Stormbringer Posts: 2,071
    edited May 2016
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    That's a really great colour. Does it get that way because you do it low and slow, the smoke, both? All the ones I have done are at 180C, which are lovely and tasty but don't have that colour.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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