Spatchcockin Question

egguitarist · February 2010

Need help. When I spatch a chicken and place on the egg the bottom will burn. Went to setting it on foil but still burns more than I like. Temp is 350 - 400, they are done in 40 - 45 min. Otherwise great but what do you guys do to keep them from burning on the bottom. Thanks in advance

doc

Grandpas Grub · February 2010

Cook indirect and or on a raised grid.

Less lump in the egg, fill to the top of holes in the fire box.

GG

SGT BBQ · February 2010

I agree. I do mine raised grid at 400 - direct.

Sundazes · February 2010

SGT BBQ wrote:

I agree. I do mine raised grid at 400 - direct.

+1

Shiff · February 2010

First, calibrate your thermometer.

I cook mine direct at 350 degrees at the grate and the bottom doesn't burn very much. I've also cooked it at around 300,but the top doesn't brown as much.

Mickey · February 2010

400 Direct on Large/Small/ and now Mini.
Just the two of use and the Mini with woo will do it in 50 min's and it is good.
Just take it up in the dome.....

Dave in So Cal · February 2010

I agree that cooking at 350 - 375 direct on a raised grid is best to get a crispier skin. If you do not have a way to raise the grid, try using the platesetter or something else to go indirect closer to the fire.

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