Finally got some poultry right...

SulcusGroove

New BGE (large) owner here, and first post, so be gentle... 

I've wanted one forever and have been using the heck out of it.  I've been really pleased with my beef and pork results, but I've had trouble getting chicken just right.  Most of the time, such as with beer can chicken or wings, the skin just doesn't turn out right - too chewy.  I see a lot of recipes that recommend chicken cooked at less than 300, and that just doesn't seem to be working for me (I use dome temp only) - higher temps seem to work much better, so not sure why some of these tried and true recipes are not working out for me.  I have calibrated my thermometer, BTW...

OTOH, I (finally) made some really great wings last night.  Dizzy Pig Dizzy Dust with a generous amount of corn starch, cooked at 350 indirect for about 35 minutes with a flip at around 25 minutes - at the 25 minute mark I also added a glaze (butter, honey, dijon mustard, and apple cider vinegar).  After this, I removed the plate and cooked direct for 3-4 minutes.  Turned out fantastic.  Used a handful of hickory chips.

Anyway, thanks for your thoughts, and I look forward to learning a lot from this forum...

Thatgrimguy

Welcome to the Asylum!!!  Looking forward to seeing you around more. Sounds like you are already figuring the egg out. I find this forum to be infinitely better equiped with recipes that work than any green egg cookbook or recipe I have found. (outside of a few great bloggers like @NecessaryIndulg or @Griffin )

gdenby

When the meat is almost done, crisping the skin generally takes a few minutes at dome 450.

lousubcap

Welcome aboard and enjoy the journey.  
Regarding wings-after going between indirect and direct (both with around 350-375*F on the dome) for many cooks I have landed on raised direct at the above temp.  I let the wings dry uncovered in the fridge overnight on a cooling rack then use a light dusting of cornstarch.  I get the wings high n the dome and go form there.
Any way you get the results you want is what counts.  Keep experimenting and above all have fun.

SulcusGroove

Thanks for the comments, and I'm definitely having fun.  Our meat bill has been much higher since getting the BGE...

I've seen a few people use raised direct - what would y'all recommend to use to raise the grid?

And lousubcap - how long do you cook raised direct at 350-375?

lousubcap

I get the wings about 4" above the gasket line ( far away from the lump) and go about 15-20 mins then flip, another 15-20 mins and flip (depends on how they look) then either a few more minutes and sauce and back on for about 3-5 mins to set up the sauce or off the BGE and into the sauce and eat.  
Raising the grid-simplest way is get another grid (weber makes a 17" diameter one that works well) and three empty beer cans or fire bricks and go from there.  That will get you above the gasket line.  Others use carriage bolts or eventually get into after-market toys.  Try google with "raised grid, egghead forum" and you will find plenty of threads.  FWIW-

SulcusGroove

lousubcap said:

I get the wings about 4" above the gasket line ( far away from the lump) and go about 15-20 mins then flip, another 15-20 mins and flip (depends on how they look) then either a few more minutes and sauce and back on for about 3-5 mins to set up the sauce or off the BGE and into the sauce and eat.  
Raising the grid-simplest way is get another grid (weber makes a 17" diameter one that works well) and three empty beer cans or fire bricks and go from there.  That will get you above the gasket line.  Others use carriage bolts or eventually get into after-market toys.  Try google with "raised grid, egghead forum" and you will find plenty of threads.  FWIW-

Thx...

blind99

sulcus... there's a word I haven't heard in awhile.... are you into neuroanatomy?

SulcusGroove

blind99 said:

sulcus... there's a word I haven't heard in awhile.... are you into neuroanatomy?

Haha... Sulcus Groove was the name of my band while I was in med school.  I'm still shocked we didn't hit it big.