Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Slow cooked chicken

gte1gte1 Posts: 376
edited March 2012 in EggHead Forum
I think I'm going to slow cook a chicken, halves, spatchcock, not sure yet. For those of you who do this, should I do direct or indirect?



  • Spatchcocked Direct and raised,350-400 about an hour+ thighs 180,breast 160
  • fishlessmanfishlessman Posts: 22,977
    i find its best to low and slow dark meat, thighs at 275, wings 300, breast meat 325 or higher. you can low and slow a chicken or turkey whole, the texture is different and the skin isnt worht eating, but its really juicy. its not a roasted bird but its still good and the longer cook is sometimes convenient
Sign In or Register to comment.
Click here for Forum Use Guidelines.