Spatchcock chicken direct vs indirect and raised vs gasket level

Timba

I have my chicken in the refrigerator. My questions are 1. Direct vs indirect. 2. Raised vs gasket level

I’m thinking raised direct @375/400° DT     165° \ 175° IT

any comments would be appreciated 

BeecaveKitchen

We inverted the plate setter with grill plate placed on legs. Worked really well. http://beecavekitchen.blogspot.com/2012/01/tuscan-spatchcock-chicken-on-big-green.html?m=1

MeTed

Go on YouTube and check out how to bbq right brick chicken video, I’m trying it right now for the first time. It looks great.

unoriginalusername

I like raised indirect (ps woo and extender) 375 

the dome heat radiates into the skin and renders it nice and crispy 

JohnEggGio

I did one a few days ago, raised a few inches above the felt.  Cooked very evenly, but I didn’t get any crispy skin - not sure, but I’m attributing it to a 24 hour brine.  Was delicious first day, then had it again as pulled chicken bbq.  Happy that there’s enough left for today’s lunch.

hoosier_egger

I'm a raised direct, 425*er

YukonRon

Raised indirect. 

mEGG_My_Day

Lots of ways to skin this cat.  Most recently,  I go raised direct 375ish, skin up till IT in breast is about 150.  Then flip and finish skin down. (I keep an eye on this step, so skin doesn’t get burned).  Legs to the back always.

lousubcap

Wherever you land as noted by @mEGG_My_Day then try another approach and find what works the best for you.  I'm in the very raised direct camp and if ambitious I will start skin down for around 15 minutes and then flip for the duration.  350-375*F and around 50 minutes +/-.  FWIW-

Timba

Thank you all! I will raise it with my woo indirect @400/425. 165°\170° IT.  I forgot Bud lite during the cook just because I’m out of double IPA. 

smbishop

unoriginalusername said:

I like raised indirect (ps woo and extender) 375 

the dome heat radiates into the skin and renders it nice and crispy 

What @u@unoriginalusername said...  Is the way I do it..

Shiff

I generally do raised indirect around 400 degrees.

Stormbringer

smbishop said:

unoriginalusername said:

I like raised indirect (ps woo and extender) 375 

the dome heat radiates into the skin and renders it nice and crispy 

What @u@unoriginalusername said...  Is the way I do it..

Same here. 

Timba

Pulled at IT of 165°/175° Raised indirect. Next time I will go raised direct to crisp up the skin. Also will leave in the refrigerator overnight instead of 2.5 hours. 

pgprescott

I prefer direct at or above the gasket. Gives me that old time grilled chicken flavor I like. I’ve done it every way imaginable with plenty acceptable outcomes, so I recommend trying a few setups over the next few cooks. 

llrickman

i always do mine at 400 high in the egg as i can get them

g37

I just cooked a spatchcock chicken. I normally do it indirect but this time I did it direct and high in the dome.  Both ways  are great but in my opinion raised direct is more flavorful 

StillH2OEgger

I've done it a few ways but the preference for us is raised indirect. It provides crispy skin without having to flip or worry about flair ups or scorching. Lots of ways to make great bird on the BGE.

JRWhitee

I do mine raised direct @400 as well

ryantt

I think the biggest mistake I’ve made when cooking chicken is not cooking hot enough.  She I was first learning I thought everything needed cooked at 225... boy was I wrong.  These days I like to cook chicken in the 400 range raided direct.