Spatchcock vs. Vertical vs. Old School

biggus22

Breaking in my brand new medium egg this weekend with a couple of 5lbs yard birds and a turbo butt (not at the same time, obv.).  We're supposed to have up to eight inches of snow (north of Chicago) but that's not stopping me.  Quick question on the birds - after some reading here I realize that the majority of you prefer the spatchcock method, direct heat, raised grate.  There also seems to be a large contingent who swear by any number of vertical methods.  Does anyone ever use a roasting rack and lay them down flat...in my case I'd have two side by side.  I'm thinking I may go that route, place setter legs up, indirect. Any major drawbacks to that method?

Thanks in advance!

Charlesmaneri

I cook my chickens in the v rack all the time 350 inderict plate setter legs up until inteurnal temp of 165 and for me this is the best

MrCookingNurse

Honestly, it's just cool to say spatchcock

Mickey

I bet you have room to lay two down together and spatchcock them. This is a large and so much extra room seems a medium would work.

biggus22

Thanks, guys - I may try the dual spatchcock (+1 for just saying it).

@Charlesmaneri if I can't find any bricks around the house to do the grate riser I'll just use the V rack. Gonna put the maverick in the thigh - still pull the bird at IT 165 and let sit until 170?  Any tenting or FTC tricks I need to know about?

Mickey

They just cook well flat (IMO)

biggus22

OK guys - I'll post pics later but the chicken turned out pretty well.  One thing though, toward the end of the cook my egg wouldn't hold temperature.  Not sure why.  Given that I had 2x 5lbs Spatchcocked birds on a medium egg I'm wondering if there wasn't enough space for proper airflow...could that be possible?  Also - I thought I had filled up with enough fuel but during the post mortem it looked like I was a little low.  I filled to the edge of the fire ring but I thought that fuel lasts a long time on these grills...what did I do wrong?  Need to figure it out before tomorrow as I'm trying my first turbo butt!

Terrebandit

Lots of guys use vertical racks for turkey. They come out great that way.

Cookinbob

I am in the old school camp.  I find the grease from the direct spatchcock cook drips on the lump and adds a flavor I don't care for.  It may have helped extinguish your fire. 

 I cook whole chickens indirect on the grate with a drip pan.  Water in the pan for easy clean up.  If I wanted the drippings (like at Thanksgiving) I use the V-rack and roaster.  Have also done vertical with the beer can/sittin chicken.  Also indirect, similar results.

henapple

MrCookingNurse said:

Honestly, it's just cool to say spatchcock

It's best said like Capt Kirk.

SmokeyPitt

What kind of lump charcoal did you use? That is odd that it went through so much fuel so fast. You can run the egg at 350-400 for several hours no problem.

lousubcap

@biggus22-welcome aboard and enjoy the journey.  BTW- an easy way to get something to achieve the raised grid cook is to pound three beers (canned) then place the cans at 120* separation on the fire ring-grid on top and you are good to go.  You can spend the after-market big $$ later.

cortguitarman

If you can't find fire bricks or anything to raise the grid, I don't think it's a big deal. I don't use a raised grid. I just throw it on at the "factory" level. Works just fine.

Austin Egghead

Have egged chicken every way there is. My favorite is direct at felt line spatch'd and indirect vertical legs up.

Village Idiot

My best chicken has been rotisserie with Texas BBQ Rub's "The Right Stuff" rub.

Skiddymarker

lousubcap said:

@biggus22-welcome aboard and enjoy the journey.  BTW- an easy way to get something to achieve the raised grid cook is to pound three beers (canned) then place the cans at 120* separation on the fire ring-grid on top and you are good to go.  You can spend the after-market big $$ later.

You can use empty soada cans as well but it is a lot more fun to tell SWMBO that you are busy working on a grid modification as you sit in your favorite chair working on your third beer.. )

500

Regarding what you said about the temp not holding; that sounds like your bottom grate and holes in the firebox were clogged and it choked the fire out. Run a wiggle stick through the bottom vent to clear the ash. Still the used lump very well and unclog the holes before you start the fire.

biggus22

Skiddymarker said:

lousubcap said:

@biggus22-welcome aboard and enjoy the journey.  BTW- an easy way to get something to achieve the raised grid cook is to pound three beers (canned) then place the cans at 120* separation on the fire ring-grid on top and you are good to go.  You can spend the after-market big $$ later.

You can use empty soada cans as well but it is a lot more fun to tell SWMBO that you are busy working on a grid modification as you sit in your favorite chair working on your third beer.. )

+1 for pounding three beers...good call.  Thank you.

biggus22

@SmokeyPitt I'm using BGE brand lump.  I really think I had the entire grid covered and that prohibited airflow.  Buddy of mine mentioned he killed his fire like that once....

bettysnephew

I haven't even lit my medium yet, waiting for the table to arrive, but I do have a SS grate from @Stlcharcoal waiting to go in when I assemble everything.  Well made. reasonably priced and should eliminate any chances of fire issues.

stevesails

my family all lies white meat, so I just get split breasts with skin, cook direct raised or indirect, at 350 till they are done.

I guess you could call it old school.

laserdoc85

I have been doing chickens the same way sine 1985. Direct on a v rack with a dome temp of around 300,no drip pan. Juices just add to that egg flavor. Done in about an hour and a half or when you can pull a wing off the bird. Never had a bad bird