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.

Chicken direct and/or indirect

BrianBrian Posts: 73
edited 3:26PM in EggHead Forum
I have been cooking chickens on a v rack over a broiler pan. I would like to place the v rack directly on the grate (eliminate the pan) thus getting a more smokey flavour to the bird. Am I going to have a problem with flare up or a burnt bottom part on the bird. Comments appreciated. thanks, Brian

Comments

  • SmokeySmokey Posts: 2,468
    spatch.htm
    <p />Brian,[p]I've become a big fan of "spatchcock" chicken. I find it has more flavor than chicken done indirect. See the link below to The Naked Whiz's "Dead Simple Spatchcock Chicken".[p]Smokey
  • The Naked WhizThe Naked Whiz Posts: 7,780
    Brian,[p]Here is a link to my page on spatchcock chicken:

    [ul][li]Spatchcock Chicken[/ul]
    The Naked Whiz
  • The Naked Whiz,
    Long time lurker and a HUGE fan of Spatchcock chicken. It is our favorite for eating at home.[p]The original question of smokiness. IME as you are cooking it a relative short amount of time to get a nice Mahogany color and smoky flavor you need visible smoke. My first choice is a dry chunk of wood if you only have chips put them dry in a foil pouch and poke a few holes in it with a toothpick or similar.
    HTH,
    ~Teddy Bear

  • The Naked WhizThe Naked Whiz Posts: 7,780
    ~Teddy Bear,[p]I cook mine for an hour nowadays and I get a tremendous dark color on the chicken using apple chuncks or hickory chunks. Poultry soaks up smoke about as much as any meat, so getting some smokiness in the flavor is not a problem. I probably do too much smoke...
    TNW

    The Naked Whiz
  • BrianBrian Posts: 73
    The Naked Whiz, Removing the backbone of chicken and laying flat is a great suggestion. Thanks. Did you have the grill elevated somewhat or am I mistaken. [p]Brian

  • The Naked WhizThe Naked Whiz Posts: 7,780
    Brian,
    I place some firebrick on edge and raise the grid up to the level of the opening. I did it to make access to the chicken easier, but some folks have said that when they did a spatchcock chicken at the normal grid level it burned.[p]TNW

    The Naked Whiz
Sign In or Register to comment.
Click here for Forum Use Guidelines.