Spatchcock chicken ?

fairchase · January 2012

Going to try my first chicken spatchcock style .
Should I go direct or indirect ?

Mighty_Quinn · January 2012

Direct with a raised grid....

http://www.nakedwhiz.com/spatch.htm

burr_baby33 · January 2012

I also turns out fine without a raised grid.

Squeezy · January 2012

.... and still good indirect

Village Idiot · January 2012

Yep, I cook mine without a raised grid at about 300. Turns out great.

Mighty_Quinn · January 2012

The beauty of the Egg...many different means to a fantastic end!

GrannyX4 · January 2012

Fairchase,

There are only two rules, cook to temp and poultry takes on smoke easily.
I like the raised direct best for me. The bird is very forgiving.

gdenby · January 2012

Another vote for raised, direct.

Mickey · January 2012

I like 400 direct and raised. Very little (VERY LITTLE) smoke chips if any.

fairchase · January 2012

Much thanks!
Seems direct is the favorite here.
How much raised are we talking here ? Somewhere around the felt line ?

JGIFFORD · January 2012

Yes felt line. I like to mix a little cherry and pecan wood. Just a small chunk of ea. Do two chickens and make the best smoked chicken salad ever.

TarHeelBBQ · January 2012

Can you smoke this with indirect heat like BBQ Chicken? Also, do you brine the bird?

Thanks,

TarHeelBBQ

Mickey · January 2012

No Brine. Just easy. And I take mine over the felt line on an adj rig.

gdenby · January 2012

Can you smoke this with indirect heat like BBQ Chicken? Also, do you brine the bird?

Thanks,

TarHeelBBQ

The big advantage of the spatchcock is how quick it is, and how moist. It can be done indirect, but the only reason to do so is to avoid any charring from really hot spots in the fire. I usually check every fifteen minutes, and move the bird around if there are hot spots. The bird can be flipped skin down for awhile to get crispier skin, altho' I usually just run the temperature up to 400 - 50 for the last 10 minutes. As usual, some sauce can be brushed on a few minutes before the end.

Even a small amount of wood adds a good smoked flavor.

TarHeelBBQ · January 2012

Thanks Folks,

TarHeelBBQ

Dan4BBQ · January 2012

where can I get the spatchcock receipe?

Mighty_Quinn · January 2012

http://www.nakedwhiz.com/spatch.htm

Dan4BBQ · January 2012

Thanks much

I'll try tomorrow

burr_baby33 · January 2012

I cook a spatchcock chicken about once a week. Today I put one on, turned it over about 25 minutes later and then totally lost track of time. When I pulled it my thermapen registered 180 in the breast and 195 in the leg\thigh. I was pretty sure it was ruined but both white and dark meat were moist, tender and delicious. Thanks BGE, made up for my mental error.

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Spatchcock chicken ?

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