New BGE and homemade table

Unknown

Well I finally convinced my wife that we should get a BGE. On Saturday we went and got a Large. Went right to Lowe's and bought cedar decking for a table. Made the table in 3 hours, soaked it with Thompsons water seal and let it sit overnight. Sunday (the big day) I assembled the egg in the table. I fired it up to do a chicken, boy, does it heat up fast. It seemed like 15 min and the temp was past 750. I damped it down a bit and threw the bird on. Woe Nelly, it flared right up, so I shut everything down completly. When temp hit 250 I opened vents and let it cook. This is when I should have listened to my wife, she said "the temp should be 300" after 2 hours had to make up for the low temp) took the bird off, DAMN was it good.
This Saturday we are doing Tandoori Chicken.[p]Thanks to all at this Forum for all the info.
Kevin

stike

kcarver141,
if the dome was shut, and you were at 300 or so, you'd find it doesn't flare at all.[p]did you have the dome open? [p]a roaring fire (700) for the chicken will utterly toast the skin and all before it's done, so you had the right idea, shutting down to more 'chicken-friendly' temps.[p]nothing wrong with 250 for chicken, either. i have a friend who swears by doing them for something like 4 or 5 hours at 250. he brags about the crisp skin.[p]you can roast them indirect at 350, 400 even. some split them open (cut out the backbone), direct, same temps. those'll cook in an hour.[p]and max, our own jaques pepin, has a great pan-roasted method.[p]in short, there's no right or wrong, so play around, like you did. if what you did worked afterall, we'd all jump on board. we'd be saying "i'm gonna do some kcarver chicken tonight. 700 degrees for 8 seconds a side, then shut down to 250...". well, maybe not[p]welcome aboard

Dos Huevos

stike,[p]I'll vouch for the slow cooked chicken. We do that pretty often (225 or 250 for 4 or 5 hours) and it's amazing.

FSUScotsman

When you slow cook it like that do you turn it? Do you do the cornstarch treatment to crisp the skin or is it even necessay? Do you find that a rub with a lot of salt takes out a lot of moisture?