Is A Raised Grid Necessary For Spatchcocked Chicken?

Cagmag

The parents and mother-in-law are coming over for dinner tonight. This will be my first run at spatchcocked chicken. I do not have an extra grid or firebricks to make a raised grid.[p]How necessary is the raised grid when cooking spatchcocked chicken?[p]Also, to smoke or not to smoke?[p]Thanks

The Naked Whiz

Cagmag,
I used a raised grid just because I was a little worried about burning if the bird were too close to the fire. I wanted more to roast the bird, rather than grill it. I think if you keep an eye on the bird, turn it, and check the internal temp, you should be ok.[p]As for smoke, poultry is known for "soaking up the smoke", so I'd go lightly if you hadn't done it before. Even with no smoking wood added, the charcoal is going to produce some smoke flavor. Good luck![p]TNW

Mike in MN

Cagmag,
The Whiz's response is right on the money... I'm going to stress the importance of minimizing the smoke. I don't add any smoking woods to mine, unless you are after "smoked" chicken. The smoked chicken makes great sandwiches, but it's not what you would want to serve guests. There's probably one or two in the bunch that would frown at the flavor.... I know, because my wife hates the smoke flavor, so I have to minimize the chips.[p]I threw a little hickory on the last time I did steaks... her response was "Did you start that thing with lighter fluid?" Geez, that'll burst your bubble.[p]Mike in MN