spatchcock chicken first time

wilco1 · December 2009

Hello All,

I'm cooking spatchcock chicken for the first time this evening. Anything I need to watch out for. I've seen a couple different ways of doing it. My main question is direct heat with raised grid? If so what temp and how long? 350 for 1 hour? If not????

Richard Fl · December 2009

I do mine 350F raised grid indirect, about and hour or little more depending on size.

Grandpas Grub · December 2009

Watch out for not having enough good food.

What you have stated will work fine. You may need to go a little longer at that dome temperature. but cook to food temperature.

I cook at 350°, 400°, 450° and 500° and always turns out great. Skin will get darker at higher temperatures and cook times will reduce a little. Always tastes great though.

I am going to do a spatchcock chicken at 225° on and extremely raised grid in a little while.

GG

wilco1 · December 2009

Drip pan?

Thanks

Grandpas Grub · December 2009

Drip pan will somewhat go from direct to indirect. The drippings on the lump gives a little different flavor. I like it both ways.

GG

Richard Fl · December 2009

I use one so as not to get the burnt grease flavor into the chicken. Usually 1 inch water or so, on copper elbows to keep off plate setter.

wilco1 · December 2009

Ok, I think this is the last question. What about smoking chips? I have hickory wood chips or wood pellets of jack daniels or savory herb.

Richard Fl · December 2009

Anyone sound great, I like JD pellets, but put them in a small aluminum foil pouch and punch some holes in the pouch or they will fall thru the charcoal and get lost, unless you have a metal smoker container.

wilco1 · December 2009

I do thanks. I promise this will be the last question. I don't have a raised grid so I was going to use bricks. Any insight on how to set this up with drip pan and platesetter?

Much thanks

Grandpas Grub · December 2009

I like JD next hickory or a mix of the two. I would think the herb would also be good.

I use Cherry, Apple, JD No.7, Grape Vine. For a heavier smoke infusion, I use Hickory or Misquote for heavier smoke flavor.

I have never had a bad chicken off of the egg and it is always fun to try different woods.

GG

Richard Fl · December 2009

Just place the drip pan on the plate setter, slightly raised, then the grate. It will work fine with the bird on the grid. Just make sure that if the drip pan is one you are going to save and use again, add lots of water after the cook or in the shutdown mode it will dry up and make for a nasty mess to clean unless it is to be thrown away.

wilco1 · December 2009

Much thanks.

mxdadx2 · December 2009

listen to grandpas grub. gave me my first spatchcoct nerves. yes grandpa that was a while ago but I did put the veggies under the dripping and will always do that in the future. sorry it took so long to tell ya thanks.

Grandpas Grub · December 2009

That's nice to hear indeed. Thanks for the compliment.

If you want another great chicken cook look at AZRP's "The Chicken", I am pretty sure it is up on The Naked Whiz's site or in the forum recipe section.

Ross in Ventura also a great chicken and white sauce.

GG

spatchcock chicken first time

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