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first Spatchcock chicken
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IQthere4iam
Posts: 106
So I made my first spatchcocked last night and all I could think while eating it was "OMFG I cannot beilive that I cooked this!" It might be the best peice of chicken I ever ate.
I was concerned while it was cooking because of all the smoke from what I am guessing is chicken fat but it didnt hurt it. see pic below, it bellowed thick smoke like this once I made the first flip (20 minutes) and didnt stop till done. I know it should be a very light clear smoke but all in all it tasted good...reccomendations?
QUESTION: Now that the lump that is left in cooker is covered with chicken fat do I need to toss it or can it still be used?
I was concerned while it was cooking because of all the smoke from what I am guessing is chicken fat but it didnt hurt it. see pic below, it bellowed thick smoke like this once I made the first flip (20 minutes) and didnt stop till done. I know it should be a very light clear smoke but all in all it tasted good...reccomendations?
QUESTION: Now that the lump that is left in cooker is covered with chicken fat do I need to toss it or can it still be used?
Comments
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It looks great! Keep on using the same lump...it will burn off. You might want to raise the grid next time as the flare ups can get bad with chicken when you go direct. You can also go indirect with the plate setter legs up with the grid on top and a drip pan underneath the grid if you don't like all of the smoke...it's up to you.
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I thought about plate setter, but thought the chicken would do better texture wise with direct heat.
Ill try to raise the grid next time, Thanks for advice.
Steve -
Looks real good.
I (as Austin Egger ) cook direct and high in the dome at 375/400 and never turn.
You did good....Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
When i cook my chicken direct i leave the top off and control the temp with the bottom vent only. this gets all the chicken fat smoke out of the egg.XL Walled Lake, MI
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Really top off? How hard is it to control the temp like that.
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That's actually how I do it as well. In fact, I don't use the top for anything above 325 and it is just as easy to control just by using the bottom vent. I always use the daisy wheel for the low and slows but haven't tried it with out for that purpose.
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sounds like i need more meat :woohoo:
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Meat and lump: it's what fuals us.....Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Mickey wrote:Looks real good.
I (as Austin Egger ) cook direct and high in the dome at 375/400 and never turn.
You did good....
This is what I do too. No need to flip. -
skin up or down for the non flip version?
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Skin up for me.
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Here is my first (& only, but not the last):
drip pan, no flip:
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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