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Quick, help me select a wood, please

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  • Bojangles
    Bojangles Posts: 118
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    McStew! I remember you. Fancy seeing you over here, man. You also have a white raptor and a green egg.... Clearly you are a man of refined taste.
    You're not kidding, a prerunner addiction can empty your bank account like what I'd imagine only a divorce could otherwise.

    *******

    So these last 10-15 degrees internal are taking F-O-R-E-V-E-R.....
    The pre-dinner wine is catching up with The Wife, and I'm not sure she'll still be awake when I finally pull these birds. Skin also still isn't as crispy as I'd like.
    The Bojangles' IPA intake is up to 7 now and I'm starting to catch a buzz... Plus it's already 10pm.

    This "dinner" ought to be interesting.



    Large BGE  |  Blackstone  |  Custom Dísco  |  PolyScience Discovery
    --------------------------------------------
    my Big Green Egg has saved many-a-Sunday that my Miami Dolphins attempted to ruin.
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  • buzd504
    buzd504 Posts: 3,824
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    Bojangles said:
    = This "dinner" ought to be interesting.
    Your support group is standing by.
    NOLA
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  • Bojangles
    Bojangles Posts: 118
    edited September 2014
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    buzd504 said:


    Bojangles said:

    = This "dinner" ought to be interesting.




    Your support group is standing by.



    Thank you. At this point I'm quite sure I'll be dining alone, wifey has that look in her eye where you can tell the landing gear is already down. Poor thing, I wanted to cook for her tonight. I think throwing 2 birds on at 7:20 and indirect medium temp was a bit ambitious on my part.

    Lifted the grid with birds on it, set it aside, yanked the veg and transferred them to a 225 oven, pulled the plate setter, re-installed grid with birds, flipped them back to skin side down and cranked the temp via the BBQGuru fan.

    Come hell or high water I am going to eat good tonight.
    Large BGE  |  Blackstone  |  Custom Dísco  |  PolyScience Discovery
    --------------------------------------------
    my Big Green Egg has saved many-a-Sunday that my Miami Dolphins attempted to ruin.
    --------------------------------------------
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  • buzd504
    buzd504 Posts: 3,824
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    Chickens should only take an hour.
    NOLA
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  • Bojangles
    Bojangles Posts: 118
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    So I'd read. I guess it must have been the crazy gi-normous tray of veg I put on top of the plate setter? (You'll see the pics)
    Large BGE  |  Blackstone  |  Custom Dísco  |  PolyScience Discovery
    --------------------------------------------
    my Big Green Egg has saved many-a-Sunday that my Miami Dolphins attempted to ruin.
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  • Bojangles
    Bojangles Posts: 118
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    Is 350 too low?
    Large BGE  |  Blackstone  |  Custom Dísco  |  PolyScience Discovery
    --------------------------------------------
    my Big Green Egg has saved many-a-Sunday that my Miami Dolphins attempted to ruin.
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  • McStew
    McStew Posts: 965
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    350-400 is normal for me should take an 1 - 1:15 to cook.... cook based off of temp not time you don't need to end up in the ER 
    Hermosa Beach CA 
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  • Bojangles
    Bojangles Posts: 118
    edited September 2014
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    Internal temps are passed done on the wings and legs, but deep in the breast meat they're not quite there. Removing the plate setter is definitely making this go waaaaaay faster though. Skin is looking good. Perhaps only time was lost on this cook. TBD.
    Large BGE  |  Blackstone  |  Custom Dísco  |  PolyScience Discovery
    --------------------------------------------
    my Big Green Egg has saved many-a-Sunday that my Miami Dolphins attempted to ruin.
    --------------------------------------------
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  • Bojangles
    Bojangles Posts: 118
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    Eating.... My nemesis tastes pretty damn good.
    Large BGE  |  Blackstone  |  Custom Dísco  |  PolyScience Discovery
    --------------------------------------------
    my Big Green Egg has saved many-a-Sunday that my Miami Dolphins attempted to ruin.
    --------------------------------------------
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  • Bojangles
    Bojangles Posts: 118
    edited September 2014
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    henapple said:
    You have a ways to go...make sure your veggies don't get mushy and let it ride. If it doesn't go right tonight it will next time. Pics later?
    Pics, as promised.  The food came out pretty good, but not great.  Usually I feel like I make pretty excellent stuff on the Egg, but these spatchcocks were a bit of a let down.  The smoke and flavor tasted good, but the birds were drier than I'd hoped for.  Because it was my first spatch, I'm still not exactly sure what went wrong that made this process take so long.  Practice will help, hopefully the results improve next time.  Dry chicken leaves a lot to be desired.

    Side note: smoked radishes are pretty weird.

    image

    image

    image

    image
    Large BGE  |  Blackstone  |  Custom Dísco  |  PolyScience Discovery
    --------------------------------------------
    my Big Green Egg has saved many-a-Sunday that my Miami Dolphins attempted to ruin.
    --------------------------------------------
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  • DMW
    DMW Posts: 13,832
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    Raise the grid up to felt level next time. 
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Bojangles
    Bojangles Posts: 118
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    DMW said:
    Raise the grid up to felt level next time. 
    for 90% of the cook the platesetter and veg were under the grid.... that pic where the grid looks low is after I removed them so that I could get the things to finally finish
    Large BGE  |  Blackstone  |  Custom Dísco  |  PolyScience Discovery
    --------------------------------------------
    my Big Green Egg has saved many-a-Sunday that my Miami Dolphins attempted to ruin.
    --------------------------------------------
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  • DMW
    DMW Posts: 13,832
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    Bojangles said:
    DMW said:
    Raise the grid up to felt level next time. 
    for 90% of the cook the platesetter and veg were under the grid.... that pic where the grid looks low is after I removed them so that I could get the things to finally finish
    Ahh...hmmm....
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • MeatChurch
    MeatChurch Posts: 200
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    Apple or pecan. Save the heavy smoke oak or beef.
    XL, Large, Mini-Max in Texas - Big Green Egg Competition Team 


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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Poultry I like a combo of black cherry and pecan (don"t over do it). I've used apple but, meh to me.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • tjosborne
    tjosborne Posts: 529
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    Bojangles said:

    @buzd504‌ That is by far the best advice there is. I guess I'd better comply.

    Pulling my 3rd ODell IPA out of the fridge now.

    You never can go wrong with Odell ipa. That's a favorite of mine .
    middle of nowhere- G.I. NE
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