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This evenings Spatchcock
Flamethrower
Posts: 493
2 same size birds,Done at differant times. Fire was hotter on 1 side than the other and never spread to much. Skin was a little rubbery.Pulled for chicken tacos ,So the skin was no big deal.Did a 20-15-10 at 350.Wasnt quit done so let go another 10. Direct with a raised grill on an XL.Great taste with a little apple chips and very moist to boot.
LET'S EAT
Comments
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Didnt post 1st timeLET'S EAT
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Direct on a raised grid? I always go indirect 375 for an hour. I'll have to try the direct method, as that looks mighty tasty!Thanks, Mike "Live in such a way that if anyone should speak badly of you, no one will believe it."
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Looks good.
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My spatchcock are always raised direct around 400 and have crispy skin and juicy meat every time. If I add and smoke, it's cherry or apple with poultry of any kind....usually cherry.
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Did at 350 because I had other things goin and at 20-15-10 doesnt give ya to much time to feed the horses,goats and dogs. So I took my time.Would have liked the skin a little crispier though.Its all good on a BGELET'S EAT
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I do like Mighty_Quinn at 400 direct/raised. Like cherry and pecan mix chips and VERY LITTLE of them. Bet if you go up to 400 and leave them bone side down the whole time you will get the skin you would like. I never flip them. Same with turkey spatchcocked.
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. -
Not sure if you did this or not, but try leaving the chickens uncovered in the fridge for 24 hrs or so. Seems to help with crispy skin.
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Did these @325 on raised grid for 1 hour 8 minutes, then quick sear on CI @ regular level. Just experimenting.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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