best set up for indirect chicken and vegies

Angela

We love our whole chickens cooked indirect on the egg. Only problem is that I miss the vegies that are cooked in the drippings from when I used to roast in the oven.

Anyone done some experiments and come up with the best way to set up vegies in the drip pan so they cook at the same time? We usually put the drip pan directly on the plate setter but of course it burns the drippings.

For accessories have multiple grates, firebricks, plate setter and adjustable rig.

I've considered plate setter and use a firebrick underneath the drip pan then put vegies in drip pan and chickens on grate as usual?

Another idea is plate setter, grate, drip pan on grate with vegies and chickens on second grate above.

I don't really want to set the chicken directly on the vegies.

ideas?

vidalia1

Either one of your ideas will work. You just want to have the drip pan with the vegys off of the hot platesetter...and of course the chicken above that.

Angela

ok thanks. I wasn't sure if they would work and was hoping to avoid a bad outcome so thought I'd ask.

crghc98

As Kim said, keep the veggie pan directly off the platesetter with some type of air gap, little green feet, foil balls, copper elbow piping, or you will end up with burnt veggies on the bottom, and a tough pan to clean

MJF24

I agree with that the others have said, but I also think this is the basic idea behind "the Chicken", which was a big hit a while back: http://www.nakedwhiz.com/thechicken.htm

Davekatz

This is how I do mine: Simple Chicken

Spatchcock the bird and roast the veggies in a drip pan underneath. About an hour at 400°F indirect. Easy AND tasty.

Angela

Thanks everyone, went with plate setter, some canning jar rings to raise the drip pan and then chickens on the grid and everything came out great. Vegies perfectly cooked and roasted in unburnt pan drippings.

I'm thrilled :woohoo: