Chicken - C/F :-)

Egg_Specter

Hi Eggers,

Fairly new to the egging, and would like to share my recent cook. 
I cooked a whole chicken on the MiniMax.  In the last stage of the cook (19:45 >) I wondered why it took so long to reach the final/target temp: around 175F.

Apparently I made an awful rookie mistake: At 20.05 I found out that the Igrill displayed the temp in C and changed it to F. I had forgotten that for my previous cook I adjusted the Igrill2 settings to measure in Celsius :-) 

The chicken was rubbed with simply only some olive oil and salt. I cooked the chicken semi-indirect at 380-400F with the Woo and dripping pan in place. The dripping pan was filled with salt to prevent the drippings from burning. 

Even-though the chicken stay'd ca. 30min too long in the egg, the results were close to awesome. The meet was still moist, except for the breast-part which was a little dry.

Please find below some pics! Cheers for looking,

/a proud egg-member

pgprescott

Welcome! Keep them coming. 

Chubbs

Welcome. You can cut backbone out and lay flat for even cook. Also I go 160-165 for white meat. Nice job and congrats in the MM

Foghorn

Welcome aboard.  Enjoy the journey. 

EggNorth

Looks great!

Egg_Specter

Thanks for the tip Chubbs!

lousubcap

Welcome aboard and enjoy the journey.  Great catch...Regarding the tip from Chubbs, that preparation is called a spatchcocked chix.  Here's the link to a recipe for it.
http://www.nakedwhiz.com/spatch.htm  BTW-his entire site contains the wealth of ceramic cooking info.  Above all have fun.

rmr62

FWIW I usually do my chickens at 375-400 range, indirect, and get great results.  Of course I pull at about 165 F in the breast, but skin is great and meat is juicy.  Always have a puddle of juice after resting 5 mins

Egg_Specter

Thanks for that url Lousubcap, exactly what I need :-D!
@Rmr62: cheers, I guess I'll aim for 165-170 for my next chicken cook