Spatchcock Charring

BGnogin

Recently gave spatchcock chicken a try.   Raised direct (felt line) at 400.  I had two 4lb chicken and cooked until the white meat was at 160.  When I pulled the chicken that was near the back of the egg it was heavily charred.  I never turned them during the entire cook.  

Should have I been turning them throughout the cook, or should I have raised the grate higher?

Jeepster47

Spatched chicken on the egg is one of my favorites.

I struggled with direct cooking of the spatched bird, so started cooking indirect at ~375*.  That takes about 50 to 60 minutes and is more forgiving of the exact time and/or temp.  It doesn't crisp up the skin as much as cooking direct or raised above the felt line does, but that's not important to us on the whole bird.  I position the plate setter with one leg toward the front and place the center of the bird a couple of inches forward of the center of the grill ... that will ensure the white and dark meat are done at the same time.

EGGcellent_Smithers

Try pointing the legs towards the rear of the egg where the hinge is. That seems to be the natural hot spot of the BGE. Keep breasts oriented towards the front. Also agree with temp a bit lower than 400.

Photo Egg

I normall spin my cooking grid 180 degrees a few times during direct cooking.
Might also be compounded by using a spice or marinade with a fair amount of sugar.
400 is also a little hot for me direct for a whole bird.

Shiff

I used to have that same problem and solved it by cooking spatchcock chickens indirect at around 400 degrees.

NautiRogue

I smoke mine indirect at 225.  Mmmmmmmmm...

gmac

I go raised direct at 325 and haven't had an issue. Maybe 400 was a touch warm. 

NonaScott

I do mine mine 375 direct at factory level and flip a few times. No problems. I also only fill the firebox half full and spread the coals around for more even heat 

NPHuskerFL

Raised direct 375-415 with legs pointed toward the hinge. 
This is a whole roaster but, it's the same concept. 

smbishop

GratefulJason

I go 400° raised direct, but my raised setup is well above the felt line. Rotate the grate if you see some parts are cooking quicker than others. Then finish skin side down on a lower grate for just a minute or two, to make sure you get that crisp skin.

Canugghead

+1 with @NonaScott

shtgunal3

I go 350-375 raised direct with the legs toward the hinge. No spinning, no flipping, no nothing. Pull when dark meat hits 175ish.