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Leg quarters raised direct.

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epcotisbest
epcotisbest Posts: 2,174
in EggHead Forum
Grilled some simple leg quarters raised direct with some Weber Kickin' Chicken rub, then topped with some sauce for the last few minutes. This was my first attempt at raised direct and, to me it was no better than indirect. If anything, I think I will go back to indirect as the regular turning of the quarters to keep it from charring seemed like a small hassle. Anyway, it was tasty, but nothing special.


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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    I cook my chicken, spatch, quarters, thighs, breasts, wings raised direct at 375 most all the time. Never flip unless saucing at the end for a few minutes. 

    I will cook jerk chicken indirect, low and slow @ 250-275. 


    New Albany, Ohio 

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  • tikigriller
    tikigriller Posts: 1,389
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    THEBuckeye said:
    I cook my chicken, spatch, quarters, thighs, breasts, wings raised direct at 375 most all the time. Never flip unless saucing at the end for a few minutes. 

    I will cook jerk chicken indirect, low and slow @ 250-275. 



    Do you still get a crispy skin?
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    @epcotisbest - I had the same experience as you when cooking chicken at gasket level and direct. I much preferred to go indirect. I started messing around with a little higher in the dome on the "cheap ass wouldnt recommend it to my worst enemy" BGE extender and noticed that the extra 3" or inches higher made a huge difference. The I bought the extender for the woo which is roughly 4" above felt and again a big difference. If your skin was like you like it I would try using less lump to increase the distance between fire and protein.  This should eliminate the flipping just like it did for me when I went above the gasket.   I will cook spatch or chicken pieces at 375-400 above felt and never flip and have awesome crispy skin.   

    Low n Slow chicken totally different style of cook. More along the lines of @TheBuckeye jerk cooks. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • tikigriller
    tikigriller Posts: 1,389
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    "cheap ass wouldnt recommend it to my worst enemy" BGE extender

    Such an accurate statement.  

    Quick question though...I got lost in your post. Are you cooking indirect on the raised shelf grid, or are you direct?

    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Carolina Q
    Carolina Q Posts: 14,831
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    If it's "no better than indirect", that implies that it's just as good. If that's the case, why mess with a platesetter? I cook chicken raised direct at 400° dome, sometimes not even raised. Always flip multiple times, never sauce anything. 90% of my cooks are direct.


    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    Yes. More or less depending on the rub or how long I dried the bird parts out in the fridge before hand. 

    Here's some recent jerk I cooked raised direct:


    New Albany, Ohio 

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  • pgprescott
    pgprescott Posts: 14,544
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    Yes please. 
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    tikigriller said:

    "cheap ass wouldnt recommend it to my worst enemy" BGE extender

    Such an accurate statement.  

    Quick question though...I got lost in your post. Are you cooking indirect on the raised shelf grid, or are you direct?

    Direct 375-400 on this


    Thighs I did just to try it out. Never flipped 



    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • epcotisbest
    epcotisbest Posts: 2,174
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    Thanks Mattman yours is higher in the dome than mine. I guess I turned it a couple of times out of fear it would burn like I burned it trying direct but not raised. Yours looks great.
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    You can get the same thing by lowering the lump level too

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    @epcotisbest - whole chicken on the mini. This really made me think the closer to the dome the better 



    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • tikigriller
    tikigriller Posts: 1,389
    Options
    Mattman3969 said:
    tikigriller said:

    "cheap ass wouldnt recommend it to my worst enemy" BGE extender

    Such an accurate statement.  

    Quick question though...I got lost in your post. Are you cooking indirect on the raised shelf grid, or are you direct?

    Direct 375-400 on this


    Thighs I did just to try it out. Never flipped 



    New shelf ordered.......
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Nice.  You will enjoy it not only for the raised option but multi level cooks. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • tikigriller
    tikigriller Posts: 1,389
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    This inspired me to do a whole chicken tomorrow. Will have to use the BGE extender thing, but it will be the first time I will have cooked up in the dome. Looking forward to it. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
    · Share on FacebookShare on Twitter

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