Non-raised and spatchcock

pretzelb

I am eager to try a spatchcock recipe but it seems like all call for raised and I don't have anything to raise my grid (yet). Is there an adjustment you can make for non-raised like either going indirect or lowering the temp? I might try to start with the simple recipe here http://www.nakedwhiz.com/spatch.htm or if I can do indirect then I might go for this vegetable and spatch-like recipe here http://www.nakedwhiz.com/thechicken.htm. 

SmokeyPitt

Indirect will be fine, and a pan of veggies under the chicken is always highly recommended.  If you don't have a raised grid, are you planning to put a pan of veggies on the plate setter?  I think that will work fine, but you may want to use some kind of spacer between the plate setter and the pan (balls of foil, and extra grid, washers, etc). 

It will be good no matter what you do .  If you want to just toss it on the grid at normal height that will be fine.  I would recommend not filling the lump too full- give you some space between the burning coal and the meat.  

I do recommend getting a raised grid when you get a chance.  A cheap weber replacement grid and a few beer cans and you are in business

Skiddymarker

You can go indirect with a setter under the grid (use a drip pan raised slightly off the setter to catch the drippings and to avoid burning them).

Indirect is OK, the skin does not crisp as well as raised direct, just raise the temp by 50º or so. 

Indirect can also be treated like using the oven. 

Little Steven

You can increase the distance from the lump to the grid by using less lump.

Mickey

Three bricks = raised.... then direct.....

Cookinbob

I have done and actually prefer indirect for my chickens.  Pick up a Weber grid at Home Depot along with 3 small flower pots, and you will have a raised grate for under $20.  Basic setup in the pic.  This was for a cold smoke, but you get the idea

ShadowNick

I've done plenty of spatchcocks direct, not raised.  Worked fine for me.

pretzelb

Thanks for all the tips. My preference is to follow a (proven) recipe directly initially and then alter if I see the need so I wasn't sure how to use the information in all the directions that started with "raised". I'd hate to guess on time or temp and have it fail.

I do plan to get raise the grid soon. Just not sure if I can wait. I've been trying to cook everyday since I got my XL.

I like the idea of direct to get the crisp skin but I also like going indirect and getting vegetables done at the same time. 

I just might hit the store tonight and try the indirect method tonight. 

Skiddymarker

There is the old three carriage bolts, nuts and washer method to raise the grid...

SoCalTim

*Dumb Question Alert.

I'm still in my learning phase, but why the raised grid on the spatchcock chicken as opposed to normal height?

Tim

tjv

One of the cool things on the big cookers, build fire on one half, bird on other half,  move bird back and forth depending on how its cooking,

Mickey

SoCalTim said:

*Dumb Question Alert.

I'm still in my learning phase, but why the raised grid on the spatchcock chicken as opposed to normal height?

Tim

You don't burn it. Just that simple my friend. I could NEVER cook on the other grills . My chicken was raw or burnt (most of the time: both). I cook very good chicken now. Cook all of it direct and raised at 400.

SmokeyPitt

SoCalTim said:

*Dumb Question Alert.

I'm still in my learning phase, but why the raised grid on the spatchcock chicken as opposed to normal height?

Tim

Just to expand on that a bid, I think it accomplishes 2 things:

1) More space between the fire and the meat, so less chance of flare ups burning it. 

2) When it is higher in the dome, you get more heat radiating off the ceramic, so it browns/crisps the skin on top better.

SoCalTim

Thank You Mickey!

BREWnQ

I got a small grate at the hardware store for like $8 then found a couple of bricks around the house and they work great for spatch chicken.  I'm pretty good at messing things up and I have yet to make a chicken that isn't perfect.

lombard

Even though one of the first things I did for my egg was to build a raised grid, I still typically spatchcock direct, not raised.  Keep the dome around 375º and it's all good.

rtt121

Use your imagination to raise your grid.

I remember using wood chunks of about the same size to get my grid above the felt line.  What is the worst that can happen... they smolder a litte?

NPHuskerFL

This is my raised grid and even using SS hardware it was reasonable $$ wise. I use it all the time.

laserdoc85

Been cooking these birds direct without the grid raised since 85. They always turn out the same and great!!