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How do you get crispy with indirect?
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Pjoe
Posts: 224
OK another question - If I have my Egg set up for indirect cooking how do I get a crispy skin on the yard bird?
LBGE
AR
SMALL BGE
WOO RING
Comments
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Are you cooking a whole chicken or parts? If whole chicken, are you cooking it whole or spatchcocked/butterflied? horiziontal or vertical?
providing this information will help you get an answer that's appropriate for you. -
Pour the heat to it.
When I do chicken indirect (which is pretty infrequently) I get best results when I cook at 475-500°.
But the best chicken for my tastes is cooked at about 400-425° on a raised grid in a direct setup. -
As Fidel, I cook direct 400/425 high on adj rig, skin side up and never turn. Spatchcocked. Not saying Fidel will do all this, just my way added to his...
I also have it uncovered in fridge overnight.
Get good skin.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
I agree with Fidel's method, however, I usually cook pieces or quarters.
Barry
Marthasville, MO -
I also use a similar approach to Fidel. However, I will usually do spatchcock and flip the chicken, skin side down for the last 10 minutes. I also have a cast iron pizza pan I've had good luck heating it up on the stove and then placing it over the spatchcocked bird to sear the skin.
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I'm not a fan of the taste of smoke from burnt chicken fat so I cook them indirect with a drip pan. I use a raised grid to get them higher in the dome. Usually I'm just doing leg quarters cooked at 350-400 for about an hour and a half until 195 internal. Tender meat and good crisp skin. -RP
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pjoe, I have learned from the others here on the raised direct at 400F. It works so good that way. I had to go indirect one time when I had 5 spatchcock cut in half grilling at once too much dripping in my fire. Tim
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I am with AZRP on this one. High in the grid, indirect, skin side up, never flip. Good crispy skin every time. :cheer:
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I like leg quarters. I go indirect with the dome at 400 for an hour to an hour and fifteen. If the skin is not crispy when the quarters are ready to come off, I fire up my propane weed burner and toast them just a bit. Crisps up the skin every time and leaves the leg quarters so juicy they drip.
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Thanks AZRP and others. Like you, I don't particularly care for the taste and smell of burnt chicken fat. Thus my question on indirect. I hope to get a raised grid this weekend so I'll try the higher in the dome thing and see if that helps the skin and smoke taste.LBGE AR SMALL BGE WOO RING
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Leave it uncovered in fridge for at least an hour to "dry" the skin and it will crisp up nicely
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Really HI heat. 500-600 degrees dome.
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Sure I'll get cussed for this.Best leg quarters I ever ate came off a Weber Kettle.HANDS DOWN!!! I can get em on the Egg but it is a PITA!!!Sad But SO!
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