Whole Chicken Question?

Jake

First Timer to do whole chicks on BGE. Share your eggsperience with me please. Times, temps., grill set up, how much lump, etc. I don't have my Polder yet (on the way).[p]Thanks in advance!

tach18k

jake, I do mine at 325 dome, indirect, always start with the lump to the top of the fire box, get rid of the manual. Pull when the thigh is 180.

Egg And I

jake,[p]Best way I've found (and dead simple to do) is Spatchcocked Chicken from our own Naked Whiz, see this link. Rest of his site is a goldmine of information for BGE fans, if you've not discovered it yet.
[ul][li]Spatchcocked Chicken ala TNW[/ul]

thirdeye

<p />jake,[p]I've found that a variation to the Spatchcocked Chicken (halfcocked?)allows me better control of the doneness, moistness and skin crispness in the two halves. I prefer a direct set-up and a raised grate. I start the dark half about 10 or 15 minutes before the white half and cook each to the target doneness. [p][p]This also works great for brined & smoked chicken with an indirect set-up. The breasts are on stands without beer cans. [p]
~thirdeye~