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Felt line

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Grader07
Grader07 Posts: 264
in EggHead Forum
Just a quick question...  when doing chicken legs and thighs direct raised to felt line or above felt line?  350-400? On a large egg.  Thanks!
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  • pgprescott
    pgprescott Posts: 14,544
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    Grader07 said:
    Just a quick question...  when doing chicken legs and thighs direct raised to felt line or above felt line?  350-400? On a large egg.  Thanks!
    I use the "raiser" and cook at felt line. I'm a convert from indirect chicken. 
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  • Grader07
    Grader07 Posts: 264
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    Thank you.... !!!
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Yep. Felt, direct, 400°. Some swear by indirect, but I was far from pleased the couple of times I tried it.

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

    Michael 
    Central Connecticut 

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  • Grader07
    Grader07 Posts: 264
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    Thank you!!!  
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  • Grader07
    Grader07 Posts: 264
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    Egg is at 400 now just making sure its stable and the smoke smells good.  
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  • northGAcock
    northGAcock Posts: 15,164
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    Why so hot? I would approach at a lower temp....(350-375) lest you are in a hurry.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • fairchase
    fairchase Posts: 312
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    I like the results from raised direct . 
    However if I'm doing a egg full I still go indirect with a drip pan just to handle all the grease.
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  • CanDid
    CanDid Posts: 106
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    Carolina Q said:
    Yep. Felt, direct, 400°. Some swear by indirect, but I was far from pleased the couple of times I tried it.
    Would you do a spatchcock this way or just for quarters?
    BGE XL
    NWArkansas
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  • Carolina Q
    Carolina Q Posts: 14,831
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    CanDid said:
    Carolina Q said:
    Yep. Felt, direct, 400°. Some swear by indirect, but I was far from pleased the couple of times I tried it.
    Would you do a spatchcock this way or just for quarters?
    All of it. Ballpark temp. 350 is okay too, but i'm usually closer to 400.

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

    Michael 
    Central Connecticut 

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  • UncleBilly
    UncleBilly Posts: 225
    edited September 2017
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    I just did chicken tonight too - raised direct at 350 degrees dome temp.  My DIY raised grid is a bit above the felt line.  Chicken pieces typically take 30 minutes.  I flip them every 10 minutes and pull them off the Egg at 165 IT.  
    XL  Central Ohio
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Raised direct above felt about 3 3/4", 400-425° Flip once to help crisp the skin.   

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Grader07
    Grader07 Posts: 264
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    They turned out perfect.  Ended up about 400-425 temps about 40 mins.  Got to 170-185 IT.  Thanks for the help!
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  • YukonRon
    YukonRon Posts: 16,989
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    northGAcock said:
    Why so hot? I would approach at a lower temp....(350-375) lest you are in a hurry.
    This^^^^^^^^^
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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