Chicken grease

henapple · May 2013

I always cook spatchcock and indirect. Saturday I cooked a whole chicken on a stand. I went direct and raised but towards the end i started getting that burnt smell. How do I avoid that. Oh, I held at 400. Thanks.

SmokeyPitt · May 2013

I like to use a foil drip pan when I go direct with the chicken stand. I have one of the cheapo beer can chicken stands and a cheap foil pie pan fits under it nicely. I suppose it's questionable whether this is still "direct', but you still get some nice browning on the bird and the pan catches most of the grease to prevent grease flares.

henapple · May 2013

I thought about placing it in an aluminum pen with enough broth to keep the grease from burning.

SmokeyPitt · May 2013

I think that would work fine. I just used a dry pan and it worked out fine, but a little liquid in the pan would ensure the drippings don't burn when they hit the hot pan.

Another option is to throw some veggies in the pan like peppers and onions, and let them cook in the chicken grease.

henapple · May 2013

I usually do that.. Just lazy this Time.

fishlessman · May 2013

for some reason i get the bad smell coming from the egg but not a bad taste on the chicken, maybe its just me, im more at 350 with a raised direct chicken

i do have to get it burning clean after the cook or the next cook is horrible.
with low and slow duck done direct i get so much smoke and grease that it builds up white on the daisy, still no off flavor.

caliking · May 2013

If you add some beer or even water to the pan under the chicken, you can make a nice gravy or sauce to with the chicken.

When I used to do beer can chickens, I would add soy sauce, garlic, cayenne, and onions to the half can of beer, and pour some beer in the pan underneath. Once the chicken was done, poured the beer can contents into the pan, and thickened it a bit (sometimes with Wondra).

Chubby · May 2013

I'm just the opposite!

Spatchcock... direct raised grid, (as far up in the dome as I can get it) I start off about 440-425 (skin side down) for the first 10 minutes or so...flip and do the balance of the cook at 350'ish.

Bird on a Stand...indirect over a drip pan. As above, (start of with a blast)...and let the temp settle at about 350-375. I almost always do my sitting Birds on the Small, unless I'm doing more than one!

The Small is a tremendous "Sitting Chicken" machine!

Aviator · May 2013

@ Chubbs, you got that grate thing going again.... )

I would like a set of those if you have any old ones layin around in the garage or attic.

Chicken grease

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