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"Is that considered direct?" No, it is indirect.......
I only do direct (and do a lot of it both chickens and turkeys spatchcocked). Never a problem with grease drippings. But I go 400 and raised. I do cut that large fat sac/flap off found on one side at the rear. Raise your temp and I bet your problem goes away buddy.
Skiddymarker said:Wen you spatchcock, do you cut the whole backbone out?Found that the 1" piece backbone, plus what my Irish Grandmother called the Pope's nose being removed reduces the fat content big time. Also trim the fatty skin around the leg back junction. (We boil all those parts for broth). Never had a fat drip issue.
Wen you spatchcock, do you cut the whole backbone out?
I've tried direct a couple of times, but no one else in the family would eat the "smoky" bird, so now it is always indirect.
When I spatchcock, I do raised, with just a drip pan on the lower grid. Cuts way down on the "bird-fat" smoke and really easy to clean, just lift out and toss.
Not sure if that qualifies as "indirect", but it's sure my preferred way.