Spatched Chicken Raised Direct?

butert

I've done many spatched chickens indirectly with a plate setter.  I have recently built a raised grate for my XL.  I will never cook chicken breast or thighs any other way, raised direct is the way to go.  

Is that the same for a spatched chicken?  I see eggheads cooking spatched indirect, direct, and raise direct.  I want to try raised direct at 400, but not sure if thats the best route for sucess.

theyolksonyou

I've had success both ways. Raised direct works well. Give it a shot, you won't be disappointed.

loveTheEgg

Why not try it? It's just a cheekun! :-)

Carolina Q

That's the way I always do mine, 400° raised direct.

stemc33

@butert‌, go with your plan, you'll love it. I did the last spatchcock indirect just so that I could use my iGrill 2. All the others have been raised direct at or near 400°.

Mickey

400 raised direct

stemc33

@Mickey‌, bird looks great, but I've never seen a three legged chicken. That's just not right. [-X

Mickey

stemc33 said:

@Mickey‌, bird looks great, but I've never seen a three legged chicken. That's just not right. [-X

Learned long ago the neck was good eating while cooking the bird as well as turkey gizzards.

shtgunal3

400 raised direct is the way I do it

RiverDoc

I'm very new and raised direct is the only way I've done spatchcock but we love it

Smoking Bulldawg

What is the benefit of raised direct?

Mickey

Smoking Bulldawg said:

What is the benefit of raised direct?

It makes you a much better cook. Buys a little time

flemster

raised direct 400-500.  I have a home-made second tier that sits about 4" above the felt.  Do all my chicken up there...great browning without burning, cooks through...

butert

Raised direct it is!  Thanks for the suggestions.  I'm making chicken tacos next Saturday for the "big" game (MI & Ohio State).  I'm going to grill a few birds then shred them, my mouth is watering already.  Go BLue

Mickey

BBQ'ed....Sauce added last 10/15 min

butert

Looks amazing!

Smoking Bulldawg

I cooked a whole chicken today and the skin split. Is there a way to prevent this from happening?

JRWhitee

I do mine raised direct, both ways work well but this is my preference.

NPHuskerFL

I prefer mine raised direct 400℉ ish with RW and black cherry and pecan.

anzyegg

Raised direct at 400 for me also.... It's a favorite of mine.