Whole chicken/spatchcock internal temp monitoring

Powak

I've done a couple beer can chickens and some spatchcock cooks on the egg with pretty good results especially on the spatchcocks. One thing I find to be a challenge with whole birds is monitoring the temp with my remote thermo. It's seems like no matter where I place the probe, I get 30-40° higher reading than what the meat actually is. I usually wind up checking it a lot towards the end of the cook with my Thermapen until I get the temps I want. My two remote thermos are Mavericks. Does anyone find that Other brands do better with birds? Or do remote thermos just behave that way with whole birds?

hoosier_egger

I typically don't use my Maverick for short cooks. Spatch's get probed with the Thermapen in the thigh about 40 minutes in and go from there. When I hit *170 I yank it 

lousubcap

I'm with @ColtsFan here.  Use a probe for low&slow cooks (generally inserting a few hours into the cook).  Hot & fast I rely on the thermapen once I think I closing in on the finish temp.  FWIW-

Carolina Q

ColtsFan said:

I typically don't use my Maverick for short cooks. Spatch's get probed with the Thermapen in the thigh about 40 minutes in and go from there. When I hit *170 I yank it 

LOL, I typically don't use my maverick for, well, anything. T-pen only. I like to flip a spatch from time to time anyway so I just stick a pen in it when I'm flipping.

As for the mav - for me, a waste of money. Fortunately, it's an older et73 so not much money. I almost never use it.

HeavyG

I am also in the "never bother with a remote thermo in the chicken" camp.

I know how long they take to cook and don't even bother checking with an instant read until the 15-20 minutes before ETA mark.

fishlessman

just thermo here as well. long time since cooking the spatchcock whole, i just cook the whole spatchcocked breast now