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Whole Chickens

Dirty1Dirty1 Posts: 42
edited 7:50AM in EggHead Forum
I have been doing the Beer Butt Chicken thing for a couple months now and they are great. However I have yet to get the nice crunchy skin. The method I have been following is 350 - 400 indirect. I have read that I probably need to get the temp to about 500. Do I need to stay indirect or go direct. I have a drip pie pan underneath my chickens as wel on the grate. Any of your input is appreciated.


  • Indirect (plate setter legs up) w/ drip pan. I put my chicky right on the grid, breast side down. I find that there's a little more temperature control if I use Miss Daisy with the slide door all the way open. Still regulate the temp with the bottom vent. Great chicken! Let us know.
  • Great, Good Morning and Thanks.
  • StanleyStanley Posts: 623
    I'd add a suggestion to put spacers between the plate setter and the drip pan to reduce the burning chicken fat syndrome. I use crumbled foil - others use copper elbows.
  • How high above the plate setter do you try to make the drip pan? I've used balls of foil about 3/4 inch I guess, and it still burns. Would love to collect the drippings for gravy, but so far no way.
  • StanleyStanley Posts: 623
    It still burns, but my 1st 500° bird was permeated with the burnt fat flavor. My second (with about 3/4" spacers) less so (though no usable drippings).
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