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Spatchcock - Direct or Indirect
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Zmokin
Posts: 1,938
Just curious how many go raised direct and how many go indirect on the their spatchcock?
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line
Comments
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Raised direct for meColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Raised. Direct. @400° it should take about 1hr 15min but check with thermo pen.
MN. LBGE. Vikings. Beer. YETI 75.
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Indirect @ 425-450F____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Both. Depends on how I feel.
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I'm of two minds on this-If a stand-alone spatch chix then I will go raised direct high in the dome-but my favorite spatch chix cook is to cook it over a pan of potatoes and veggies so by default it becomes indirect. Either way yields great eats. Eggsperiment and enjoy.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Smokinpig said:Raised direct
this guy..i put the skin side down and crank the heat at the last minute to crisp up the skinSt. Johns County, Florida -
I like raised direct. 10min skin down, flip skin up for rest of the way. Usually an hour.
LBGE - Nov/'14A Texan residing in Denver, CO. -
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I cut the spatch in half for easier handling.
MN. LBGE. Vikings. Beer. YETI 75.
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EGG_Daddy said:I cut the spatch in half for easier handling.
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
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Done both, really can't go wrong either way, but if I had to choose, I'd go raised directLarge BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
This time try it one way and then next time try the other way. Either way will yield one tasty spatchcock.
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Raised direct on CGS AR highest setting for about an hour at around 400.
Still having trouble getting crispy skin, tho.
Mini BGE, KJ Classic - Black, Cookshack SM025, Weber Gasser (mostly for Kamado storage!) -
raised direct 400* unless I want to do some veggies underneath,In Manchester, TNVol For Life!
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Raised direct @400 15 mi skin down and flip for the rest of the cook.Franklin, TN Medium and large Green Egg
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