2 questions

slantback37

I have a couple of questions. 
1. When I spatchcock a chicken.. should I go direct??, or indirect??

2. How do I raise the grill if I went direct??

3. I have read so far that to have crispy skin I should have the temp at between 30 and 400. When I put in a meat probe. Should I put it inthe breast, or the thigh??

buzd504

1.  Your choice.  I've done both successfully.

2.  Firebricks, beer cans, AR.  There are tons of ways.

3.  Closer to 400, 425.  i would put the probe in the breast.  You can cook the thigh a little hotter.  160 in the breast, 170-180 in the thigh.

jtcBoynton

+1 to what @buzd504 says

gdenby

I prefer direct, raised, dome at least 425. Its a fast cook.

As above, any number of ways to raise the grill. I use 3 fire brick splits on edge.

Crispy chicken skin is easier if you detach the skin as much as possible, and let it sit 8 - 12 hours in the fridge. Or you can dust the skin w. corn starch, which sucks up some moisture and crisps when heated. And you can do skin side down for a few minutes towards the end.

slantback37

I have 2 grills.. The SS one and I just got the cast iron one.

Will indirect work just as well?? I can see the skin on a spatched turkey needing to be crisp. The turkey I would inject, and deep fry it. How long would it take to do a 12 lb turkey spatchcocked??

flynnbob

Here's a turkey from my non-AR days.  Your chicken should crisp up just fine.  I would go direct at 350 or so.  It won't take long.  Go 180 in the thigh 160 in the breast.  I hope you have a Thermapen.

http://eggheadforum.com/discussion/1160151/redneck-ar#latest

slantback37

Thanks. I didn't know how to raise it up before. Don't drink beer, but I could also make them out of some of my left over exhaust pipe pieces I still have.
Was the skin crisp on that turkey if you can remember??

slantback37

Question.. What do I do if the temp hits 160 in the breast, but isn't 180 in the thigh yet??

Jeremiah

Eat it. 

slantback37

Okay.. Thanks..

Steve753

A Thermopop works well too, and it's a lot less expensive.

slantback37

I don't have one. i just got done buying a small grate for the bottom to increase air flow. I will have to rely on the meat probe.

RiverDoc

This is how I go raised

slantback37

Yes. I made one. I also bought a 13.5" grate to bolt the top one to. That way I will have it just for the chickens. How much above the rim do you go??, or do you go above the rim with the meat??

Philly35

I prefer indirect. There's too much grease falling off a chicken, hitting the coals, and making bad smoke for my liking. 

And just get a thermapen already! It'll be your new best friend. I got one on an open box sale and swear it's brand new. Still comes with the full warranty also so why not save twenty percent. SWMBO thought it was still a bit pricey for a thermometer but she uses it all the time now. She even said next time we need to get a gift for my FIL that a thermopen it is. 

slantback37

Would I still raise the chicken above the plate setter??

RiverDoc

+1 on thermapen. I've never done a spatchcock above felt line but this week I did wings for the first time with a platesetter and then the 2 tier rack so they were high up and they were crispy , loved them

SaltySam

I like to cook chicken indirect, and I've had better luck cooking at higher temps, around 400-425. I find it stays juicier if I cook it hot and fast.  I also pull the bird off at 150, and let the carry over bring it up to temp.  I don't tend to go all the way to the recommended 160, and I'm sure that one day I'll regret it, but I've found that the 150-155 mark is a sweet spot for juicy chicken. 

slantback37

I have looked around here, and you do not find thermapens. I can only find them on ebay. Maybe some day. Not all that important. I have a pen therometer though.

Shiff

slantback37 said:

I have looked around here, and you do not find thermapens. I can only find them on ebay. Maybe some day. Not all that important. I have a pen therometer though.

Go to http://www.thermoworks.com/ and get on their email list. They send out specials from time to time.  If your budget is limited buy a thermopop which is a great thermometer.  Buy a thermapen if your budget allows.

buzd504

I put chicken as high in the dome as I can get it when I'm doing indirect.  I use the AR with the extender and put it on the top.  I think the reflective heat from the dome really helps with the skin.

tarheelmatt

1 - I like to go indirect, personally @ 375°.  

2 - I don't place a probe or use a controller, I just stabilize, place meat on, and check back in 40-50 mins and then check the internal.  

slantback37

Starting to get the hang out of setting the vents. I do have a controlor, and I see where I am going have to rig a charger to it. For Saturday now..
I will put lump up to close to the bottom of the plate setter. Wrap the plate setter in foil to keep it clean. I will light it, and wait for the white smoke to go away. Then reset the vents, or controlor to 375 - 400. Then put in that riser. Put the chicken on. Put the meat probe in the thick part of the breast, and let her go.

buzd504

I have a probe thermometer.  Rarely use it.  Thought about a controller, but don't really need that either.  The egg makes things so easy, I'm not really worried about the tech anymore (although I love my thermapens).

BYS1981

I have a controller and I have it for one reason and one reason only - to sleep during a 250°F cook with no worries.  For any other cook it isn't necessary, especially once you get the hang of the temps.

Nanook

Why would you use a controller for a 1 hour cook?

slantback37

Okay. No controlor then. I just am not to sure if the temp is reading right on the egg.
Another question. I have a bunch of apple wood chunks. When I put in a chunk of apple wood?? When I first start it, or after it is ready to go??

Nanook

When it's ready to go. After the initial white smoke from the charcoal has cleared, and the Egg temp has stabilized at your desired cooking temp

slantback37

Would there be VOC's in that chunk of apple wood as well??

Nanook

It's easy to tell the difference between good and bad smoke. Good smells good, bad smells bad.....

slantback37

Kind of hard to say. I have pushed a garbage cart at a hospital for the last 27 years. Every smell seems to be the same. I'll have the wife smell it.