spatchcock question

Chef Boyaree

I tried a spatchcock chicken for the umpteenth time this weekend and am still running into the same problem. The chicken juices land on the coals causing smoke and the chicken comes out with an overpowering charcoal smoke flavor. I can imagine that a drip pan with an elevated bird could be the answer but have never seen that recommended. As such, I have continued to try the traditional way. I have done wings at high temp w/ plate setter for a long period of time and they have come out crispy. That method could also be an option. Any suggestions?

vidalia1

I do most of my chicken cooks with a platesetter and an aluminum foil drip pan on the platesetter...put someting on the platesetter to raise the drip pan up so the fat doesn't smoke. Indirect is the best way to avoid smokey chicken taste.

Bobby-Q

Use the plate setter and get the temp up to 450°. They cook great with crispy skin and juicy meat. You could even go higher just remember it will cook quicker the higher you go.

F308gt4

I had the same thing happen to me the first time I did it direct.

Now I just cook with a raised grid, and put a drip pan underneath on the bottom grid (I don't use the platesetter). I sometimes put a little juice or water in the pan, but it doesn't appear to make a difference.

Works great.

Ricklesss

Coincidentally, I just happened to be reading the NakedWhiz's Spatcocking info on his website this morning (http://www.nakedwhiz.com/spatch.htm)
and though he shows the bird being cooked direct, he also mentions that a drip pan solves the grease flare ups.

Jersey Doug

The first time I cooked a spatchcock chicken direct there was a lot of smoke and Jersey Girl wasn't really thrilled with the taste - I thought it was OK. The next time, I removed as much fat as I could from the chicken before I cooked it. I also lowered the dome temperature to 325º. It smoked a lot less and Jersey Girl was a lot happier. I've done it that way ever since.

kilts

I like to cook Spatchcock Chicken Indirect.
I have the plate setter feet up with 3 3/4 copper pipe elbows as spacers under the drip pan . I then cook the Chicken on the grill grate on top .
I set the temp for about 400 F . The fat goes in the drip pan so the flavor is better.

Carolina Q

I always do mine at about 375-400, raised direct. AND I add smoking wood, usually cherry chips. Love it! To each his own, I guess.

evenwhenitsraining

People love, love, love my chicken. I use the platesetter with the legs up, no drip pan, and the bird on the grill, skin side up. I don't have any problems. Roast the bird at 450 until its dark golden brown and the legs will pull away from the body with a gentle tug.