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which is best? or does it matter

manthe10pt
manthe10pt Posts: 3
edited January 2012 in EggHead Forum

chicken........spatchcocked or vertical roasting at a lower temp and indirect heat?  time not an issue.

Or does it not really matter?

My first time cooking a chicken on the egg...just looking for some advice. 

 

Thanks!

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Comments

  • travisstrick
    travisstrick Posts: 5,002
    I have done both ways many times and I prefer spatchcocked. Its easier and you dont have to move the bird at all during the cook.
    Be careful, man! I've got a beverage here.
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  • Ragtop99
    Ragtop99 Posts: 1,570
    edited January 2012
    Travis, why are you moving the bird when roasting?  Hot spots? 

    Roasting is pretty easy and requires less prep.  Put the bird on, close the lid, comeback when the temp probe goes off.


    I am going to try spatchcocked, but for a first timer, it is impressive to see how much better a BGE roasted chicken is compared to oven roasted.
    Cooking on an XL and Medium in Bethesda, MD.
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  • Mickey
    Mickey Posts: 19,780
    IMO spatchcock
    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). Just given another Mini to add to the herd. 

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  • Mighty_Quinn
    Mighty_Quinn Posts: 1,878
    Once you go spatchcock, you never go back...
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