spatchcock chicken

mr toad

What temp do you suggest to cook spatchcock chicken - I am cooking indirect
thank you

hartofatiger

The whole benefit of spatchcock is to be able and cook direct, with the breast bone protecting/slowing the cook of the breast meat.  I like 375 and direct for spatchcock.

abtaylor260

Agreed. I like 350-375 and while cooking at the gasket level. 

SonVolt

Crispy/browned skin development will suffer if you do indirect. Like others have said, the underside of the butterflied bird can take the heat - go raised-direct between 300-400; 

Acn

Also - at least on my egg it runs a little hotter near the hinge, so most of the time the drumsticks/thighs are positioned there.

Wooderson

Agree with all the above

buzd504

I usually do mine indirect and high in the dome.  375-400.

Lit

I would go raised direct at 350 range then flip around 150ish and crisp off the skin. I isually kick the temp a little at this stage. I just threw 2 in for a brine tonight but they are going on the PK.

Canugghead

I see folks talk about direct, raised direct, etc but usually no mention of lump level. Big difference between half way up the fire box and top of fire ring.  Distance between meat and fire matters, not just dome temp, just saying 

Mattman3969

@mr toad are you wanting grilled or roasted chicken?

StillH2OEgger

Lots of ways to get there, but nothing wrong with indirect for spatchcock. I run at 350-375 and still get crispy skin.

Mark_B_Good

Indirect at 350F to 375F, and bring it to 150F internal ... then take it off, go direct and pump up that temp to like 500F/600F and reverse sear for like 1 minute per side to crisp up that skin.