Chicken Direct or Indirect - A poll

QBabe

We usually do our chicken direct on a raised grid. Spatch chicken is usually 350° for about an hour. Legs and thighs are usually in the 250°-275° range for about 1.5 - 2 hours. [p]We were thinking about playing around this evening and doing a side-by-side experiment of direct/raised grid and indirect, both at a 250° to 275° temp, just for the fun of it.[p]So, my questions are...[p]First, how do you do yours, direct or indirect?[p]Second, do you think that the indirect experiment will take longer, or be about the same 1.5 - 2 hours (we're doing thighs) that the direct/raised grid method usually takes?[p]Have a great day!
Tonia
:~)

Rumrunner

QBabe, I've done both. If I'm doing a whole (not spatched) chicken I'll usually cook indirect at 325-350° for approx an hour. When I spatchcock, like you, I use a raised grid at the same temp, mebbe at 375°, and it still takes an hour. I like the taste both ways, but prefer the looks of the direct.

Prof Dan

QBabe,[p]I do half chickens direct on a raised grid at 300 for an hour [half hour per side], and then I shut the vents most of the way and let them bake for another half hour, and then I open the vents and get 'em crispy for a couple of minutes before serving.

egret

QBabe,
I do my Spatch chix on a raised grid on a rack on top of a drip pan. Don't like all that fat dripping on the coals.

eggor

QBabe,[p]well i can't say that i've done this, but if i was gonna experiment, this would be a good test.[p]Try cooking indirect at a slightly higher temp, say 300-350 for the first half hour, this should help the meat cook evenly throughout.[p]Then go direct on the regular grid at about the same temp, thinkin this will crisp up the skin nicely. Maybe 10 minutes a side?[p]Then for the last ten minutes, go indirect on a raised grid while you put on the sauce, try this for two reasons. All the opening of the dome will caused a lot of fluctuation in the temps and it maybe too hot and you'll burn the sauce, but more importantly is that this will be the most complex way i can think of to cook a yardbird.[p]by the way, i usually just go @ 350 on a raised grid, sauce for the last 10 minutes. I like to use a little 'cajun shaker' and just about any good sauce.[p]Scott

BobinFla

QBabe,[p]Sounds like an interesting experiment. Two separate cooks on the same egg, or at the same time on different eggs?[p]I prefer direct, on a raised grid, pretty much as you describe, but I cook more in the 350 to 375 range. Slightly shorter times, but I've never timed it. [p]Whole chickies, not spatchcocked, I like better indirect, and lower temperatures.[p]It's all good (onless it's overcooked and dry).[p]BOB

Smokey

QBabe,[p]We seem to like direct unless it is something that usually goes in the oven. Last week, we did Chicken Kiev (cooked indirect). Results were very good (used some quava wood).[p]When cooking indirect, I thinks it's very much like baking, but you don't heat up the house and can add smoke flavor![p]Smokey

thirdeye

<p />QBabe,[p]I use indirect, but with a slightly different approach. For better cooking control, I half the birds, not down the axis of the bird but across giving me a dark half and a white half. Then I skin them and apply a rub over just a touch of peanut oil. The meat retains more flavor this way. To make up for the loss of fat and moisture from the skin I use a basting sauce every 1/2 hour. My grate temp is 225°. (Apple wood is my favorite but I have a box of guava ready to try out) In about 3 hours or so the chicken is golden and done. Sometimes I use a finishing sauce during the last few minutes, but usually serve it at the table.[p]The nice thing about using this low temp, I can squeeze in a rolled rack of ribs, or throw on some links and cook everything at the same time.[p]~thirdeye~

Sigmore

QBabe, I do all my chikkies direct, wings at about 250°, thighs about 325°, spatchcocked at about 300°. Oh yeah, raised grid.

JSlot

Hi, Tonia. I do almost all of my chicken at 350° direct on regular grid.[p]Frosty Ones,
Jim