multiple spatcock birds

tjv

<p /> Does anyone cook multiple chickens in the egg? If so, how you deal with the grease once it starts to render. I cooked two birds last night at 400 degrees and had issues with flare ups and charring. The set-up included a drip pan under both birds in the fire ring and the birds very high in the dome. [p][p]I have the capability to cook four spatchcock birds above the felt line on two rotating grids but wonder how to handle all the rendering fat. I've never been good at spatchcock birds, so any help is really appreciated. [p]
Thanks Tom

Unknown

tjv,[p]
I picked up a couple of 17" diameter pans for ny large. They are similar to a deep dish pizza pan. This went on firebricks on the platesetter. I was left with basically the whole cooking grid unexposed to the coals. I did 12 quail on Saturday and had no burning.[p]Steve

Photo Egg

tjv,
Your so called "Charring" looks great. I would rather have a little charring than soft rubbery skin. Are your flame ups from grease running down your rig or is the grease in your drip pan getting so hot to burns and flames?
If you still have Howell's email could you send it my way as well.
Thank you very much,
Darian

jerseymatt

tjv,[p]Must have been the weekend for the Spatcock bird. I did a 7.5 LB roaster bird. At first I was worried cause I usually do the smaller 3-4 lb birds. Anyway my set up was a grid w/ bricks on side and then grid on top of those bricks. No drip pan. Direct at 350 dome. Skin side up for 45 minutes. Skin side down for about 15 min. Flipped back over for another 20 I think. Thigh was exactly 180 degrees. No char on the skin side and it was awesome. Coated the outside w/ Pesto for about 3 hrs prior to cooking. It was really good. sorry no pic, but it was pretty.