Spatchcock Chicken -- Raised Direct or Raised Indirect

Kjunbob · October 2017

Thinking about doing a Spatchcock this afternoon, but am debating between Raised Direct at about 350 or Raised Indirect. I am leaning towards Raised Direct, but any suggestions? Thanks

Terrebandit · October 2017

I always do them indirect but you are going to get opinions on both sides. Just go with it. I get the same results at higher temps or lower temps. Cooking time is longer at lower temps, of course, and skin is always good at low temps or high temps. The lower temps provide more even cooking (around 275-325), IMO.

ColtsFan · October 2017

I do raised direct 400ish. No Flipping

Stormbringer · October 2017

Normally raised direct in the MM. Only time I do raised indirect is if I'm cooking something underneath that needs indirect.

JMCXL · October 2017

I am a direct fan around 400 start skin side down 15 mins then flip and finish it to temp (165)

Kjunbob · October 2017

Thanks for the opinions.. I think I'll do raised direct.

gdenby · October 2017

I do them raised, direct, more like 425 - 450. Flip 1 time in the last 5 - 10 min if the skin hasn't crisped well.

Eoin · October 2017

Either works, faster cooking direct. If you flip to finish the skin at the end, watch carefully as it burns quickly!

RockyTopDW · October 2017

When y'all say raised, how much raised! Like a pizza?

Eoin · October 2017

On the XL I do it at gasket level. On the MMX just at the standard level, but because it's close to the fire be careful it's not too hot.

55Kevy · October 2017

Here's another vote for raised direct, around 375 - 400, cherry wood.

Stormbringer · October 2017

RockyTopDW said:

When y'all say raised, how much raised! Like a pizza?

This blog post should help you, the bolts are 80mm but I adjusted the height down to about 60mm.

https://thecooksdigest.co.uk/2017/06/30/maxing-out-a-minimax-big-green-egg/

blasting · October 2017

Raised, on the lodge pizza pan.

Image: https://us.v-cdn.net/5017260/uploads/editor/iq/4yvswse71jsw.jpg

Dobie · October 2017

Indirect at the felt line 425-450 pull at 155.

bgebrent · October 2017

Raised direct, no flip.

pgprescott · October 2017

Used to do indirect but have converted to direct and won’t be going back.

leemschu · October 2017

I’m a raised direct kind of guy. About 400 until breast is 140.

Teefus · October 2017

I do mine indirect on the standard grate with the plate setter legs up. I rub the skin with Kosher Salt and or Dry Rub and let it dry out in the fridge for a couple hours. I set the dome temp at 350* and it cooks about an hour. 90 minutes for a bigger bird or if I want it falling apart done. 375* to 400* for the last 15 minutes crisps the skin up a bit. Based on what I've read on this forum, nearly any combination of meat and heat will get the job done.

jtcBoynton · October 2017

Direct - not raised.

Mickey · October 2017

Direct & raised at 400/425 (no flip) bone side side down

StillH2OEgger · October 2017

I've done it both ways (temps ranging from 350-400) and it just comes down to personal preference, even though I don't really have one. Going indirect can eliminate a few variables and provide more consistent results, but it's also easier to get crispy skin with raised direct cooks. Having said that, I have no complaints with the skin going indirect.

bgebrent · October 2017

Mickey said:

Direct & raised at 400/425 (no flip) bone side side down

Truth.

JRWhitee · October 2017

What Mickey said.

Spatchcock Chicken -- Raised Direct or Raised Indirect

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