I am getting a good many conflicting reports regarding doing chicken, either spatchcock or beer can. I don't really want to get into the debate on versions of how to cook a chicken, meaning upright or flat, but I do want to know what gives on the temp probe issues or direct/indirect. I had several people tell me to cook to 160+ internal. Short of opening and closing the dome 15 times, how do you do that without a probe in the thigh or breast? I had my Mavrick ET-732, dual probe, used only twice now (brand new basically), go crazy on me on my 2 spatchcock chickens I did on Saturday. They were dry but good. The IT was between 190-200 with the thermapen when I probed them, but I cooked to an IT of 160 on the Mavrick meat probe. I had issues keeping a steady temp at grate level. I bought the adjustable rig from the CGS and used it the first time that night. So the elevated position above the felt line could be a player in this, as well as the dome temp prob being closer to the meat (Tom at CGS told me to pull the spring clamp outside the dome to space the probe where it wouldn't read incorrectly. But my grate and dome temps were close all through the cook, so I thought it was ok. Anyway, I am perplexed and feeling that the direct cook method left a little something to be desired on the chicken. I am up for moist and tender cooked to perfection and not so interested in crisp skin. I am thinking I will do all my chicken indirect from now on, what say you?
Just far enough north of DFW to be "rural"...and close enough to be urban, depending on my mood.