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Whole Chicken Help

Pa_BBQPa_BBQ Posts: 122
edited 3:21PM in EggHead Forum
My family loves rotisserie chicken done on the gas grill, but it is such a pain to clean up after.

What would you suggest trying to get that taste in chicken but using the egg.

I do have a couple of those "Sittin Chicken Ceramic Roasters" (Beer Can Chicken)

I was thinking of using those over the place setter to get an indirect cook, just not sure it would make it crispy.

Would you do them direct or indirect to get the taste and texture of rotisserie?
Large BGE
Meadow Creek TS120 Stick Burner
Stoker, BBQ Guru. 

Erie, Pa. 


  • GandolfGandolf Posts: 878
    Spatchcock (Butterfly) it and do it direct on a raised grid for an hour or so at about 350 dome temp. It'll be great. Have fun
  • Spatchcock those birds. Whole bird cooked in an hour or less. Very tasty.
  • I spatchcock mine and do them indirect at the gasket level at about 375* and they always turn out great. I cook them skin side down for the first half hour or so then flip and put my probe in the breast and pull at 165*. Good luck.
  • Yep, spatchcock is the way to go. You get taste similar to rotisserie but without the mess and bother. Any of the methods above will be great for cooking. Be sure to get your rub under the skin so the rub can get into the meat. ;)

    Good luck.
  • Here's the link to the Spatchcock method if you aren't familiar with it. If you have some method of raising the grid higher in the dome you probably get more crisp skin as well. Good luck.
  • BacchusBacchus Posts: 6,019
    Spatchcocking is not the only way to cook a bird on the Egg. Your veticle roasters will work fine. You could use the plate setter legs up or even just set the roaster on the grid at regular level. Cooking at high temps can result in crispier skin. Try to get as much of the moisture from the skin prior to cooking.
  • I have a countertop rotisserie and I cannot duplicate it's results using the Egg.

    I still cook some damn good chicken and there's many ways to do it. You might try indirect, PS legs up, chicken settin flat on the grid (not vertical) and cook at 500 for an hour. You can just look down the chimney to check on it without opening the dome.

    I did it this way vertical and the top part near the chimney would get a bit charred. I like crispy but not necessarily charred.

    I have found the best skin resulting from finishing hot. So if you cook at say, 350-400 - cook it to within about 15-20 degrees of the target temp and then open her up and cook the rest of the way at a hotter temp.

    good luck and have fun!
  • thirdeyethirdeye Posts: 7,428

    It's tough to duplicate the flavor from a rotesserie chicken.... but if you are after an easy cook with less clean-up Beer Pan Chicken fits that bill. And you don't even have to use beer, the pan liquid can be broth or broth and wine. You can also brine or inject the bird if you have more time. These take about 2 or 2-1/2 hours, and will give up some good liquid for gravy or a sauce.

    A full write-up is in the Chicken section of my site.



    Happy Trails

    Barbecue is not rocket surgery
  • Has anyone ever spachcocked a turkey? I was reading this thread and it got me thinking about that. I have cooked a couple of turkeys on my XL but have never thought about this. Not sure if I would have room even on an XL to do this, though.
  • Pa_BBQPa_BBQ Posts: 122
    I was looking on youtube for chicken and noticed there was a video on spatchcock Turkey, I did not watch it though.
    Large BGE
    Meadow Creek TS120 Stick Burner
    Stoker, BBQ Guru. 

    Erie, Pa. 
  • wow, i found some videos on spatchcocking a turkey but even better was a video from a cooking school on how to cook a turkey in the bge. i am going to cook one the next time my family gathers. maybe easter. should be cold enough. ham, turkey, dressing, and all the other fixings...
  • FlaMikeFlaMike Posts: 648
    I also like the 500° method. No fuss. just fire it up, and an hour later..... perfect chicken!
  • NCTankNCTank Posts: 1
    Hi, when you use the vertical roaster, are you doing this on direct or indirect heat and about how long does it take to cook? Drip pan? Sorry for so many questions, but I just bought my first egg and am trying to figure out the best way to cook a whole chicken.
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