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Roasted chicken question

gte1gte1 Posts: 376
edited November 2011 in EGGtoberfest
I did a beer butt chicken tonight, 400 degrees indirect. I have done chicken a few times now, and while it is always very tender and moist, the skin is like slightly crisp rubber. I love this BBQ but I am going nuts with the chicken skin thing. I hate to say it but I cannot get a whole chicken to come out like I can in a webber. Help please!!



  • GatoGato Posts: 766
    I would do beer can chicken direct not indirect. You may also want to try spatchcocking a chicken. Poultry is great on the egg. What kind if set up did you use on the weber?
    Geaux Tigers!!!
  • billyraybillyray Posts: 1,173
    Just did 2 the other night on a Papa Jeabert 2 chicken up. Cooked on direct heat at the felt line @ 350 for a little over an hour. Pulled off at 165 degree in the thigh. Crispy skin and moist birds.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • gte1gte1 Posts: 376
    edited November 2011
    On the webber, chickens in the center coals on the sides. No problem with smoking grease doing direct on the egg?
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