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Spatchcock chicken
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egguitarist
Posts: 93
Any tips for keeping the bottom of a spatchcocked chicken from burning. I am cooking direct at 400 for 45 minutes
doc
doc
Comments
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I prefer indirect heat at 350-375 or a raised grid at those lower temps
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Great success with raised grille/350-375. I go 20min per pound...a little done on the bottom but quite edible.
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That is how I cook. Just get a little higher or build the fire a little lower.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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Thanks, I like the fact that it gets done in 45 minutes, will try raising the grill, maybe set it on some foil
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You don't need the foil.
Also be sure and check to see the readings are correct on your gauge.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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