Spatchcocked Chicken ColtsFan Style - FANTASTIC

1voyager

Background:

I have cooked a dozen or so spatched chickens on my Large Egg and while the meat was delicious, the skin was not up to my expectation. Same old story...rubbery skin, almost crispy skin, good enough but not great. 

Former Setup - Grate raised direct to @RRP gasket level. Cook temperature was 350 degrees.

Against the Boss Lady's wishes, I decided to give it one last try. I searched the poultry forum and found a helpful post from @ColtsFan that suggested my technique was off. We traded a couple of messages where he advised that I raise the grid even closer to the dome, cook at 400 degrees and position the bird with legs toward the hinge. 

I spatched a monster 6 1/2 pound chicken from Costco, applied a generous coating of sea salt and Big Guy BBQ Crew Chi-Town Sweet and Smokey Rub. Placed in the refridgerator uncovered for 8 hours.

The new setup - I used ceramic spacers to raise my homemade rig 3 1/2 inches above the @RRP gasket level. Raised direct. Temperature was rock solid @ 400 degrees. Used Rockwood with no additional wood chunks. Chicken legs toward hinge.

The result was spectacular. Meat was moist and the skin was as crispy as a potato chip. I apologize for no pictures. My Powershot died earlier in the day.

Anyway, thank-you @ColtsFan for your helpful suggestions.

As a side note, it is painful to give such praise. Why? ColtsFan is, well, a Colts fan. He is also an Indiana Hoosier. I am a Broncos fan and a Purdue Boilermaker. Oil and water. 

Kent8621

as a fellow boilermaker i am working with him this weekend at indy eggfest.  we will see how it goes.

1voyager

I forgot to mention that the chicken was skin-side up during the entire cook.

ColtsFan

1voyager said:

Background:

I have cooked a dozen or so spatched chickens on my Large Egg and while the meat was delicious, the skin was not up to my expectation. Same old story...rubbery skin, almost crispy skin, good enough but not great. 

Former Setup - Grate raised direct to @RRP gasket level. Cook temperature was 350 degrees.

Against the Boss Lady's wishes, I decided to give it one last try. I searched the poultry forum and found a helpful post from @ColtsFan that suggested my technique was off. We traded a couple of messages where he advised that I raise the grid even closer to the dome, cook at 400 degrees and position the bird with legs toward the hinge. 

I spatched a monster 6 1/2 pound chicken from Costco, applied a generous coating of sea salt and Big Guy BBQ Crew Chi-Town Sweet and Smokey Rub. Placed in the refridgerator uncovered for 8 hours.

The new setup - I used ceramic spacers to raise my homemade rig 3 1/2 inches above the @RRP gasket level. Raised direct. Temperature was rock solid @ 400 degrees. Used Rockwood with no additional wood chunks. Chicken legs toward hinge.

The result was spectacular. Meat was moist and the skin was as crispy as a potato chip. I apologize for no pictures. My Powershot died earlier in the day.

Anyway, thank-you @ColtsFan for your helpful suggestions.

As a side note, it is painful to give such praise. Why? ColtsFan is, well, a Colts fan. He is also an Indiana Hoosier. I am a Broncos fan and a Purdue Boilermaker. Oil and water. 

Great to hear, buddy! Glad it turned out

Carolina Q

Umm, is the "@RRP gasket level" somehow different from the "Cotronics gasket level"? Or the "OEM gasket level"? Or the "no gasket level"?

Just jerkin' your chain my friend. Glad it worked for you.

Begger

What did you use for Ceramic Spacers?     I use FIREBRICK which i've cut to size for some uses and some corner pieces for some indirect uses.

1voyager

You're going to laugh. They are pottery feet. The type one would use to raise a planter off a patio/deck.