Spatchcock Chicken question

Rib-Rob

I perused the archives on the best way to cook the butterfly chicken. I brined it, slathered it with olive oil and some seasonings, and put it on a large BGE at 350 degrees, direct. There was a whole lot of spitting and hissing going on during the first 25 minutes. When I turned it,..... well, lots of black stuff. 300 degrees seems a little more like it. I throttled back the fire a little, and will hope everything turns out all right. I put the grill on top of the fire ring, but am wondering if I am missing something. The dome thermometer is OK. I just did a brisket and a couple of pork shoulders and all was well. Any help is appreciated. Thanks.

ChefRD

Rib-Rob, I think I know what you mean cause I've done that before. While I think you should cook this recipe direct, if you put a chicken directly over hot coals with small flames, you can expect that the chicken fat will render out and fall on the little flames, and now you have a bigger fire, blackening the bird. The last time I cooked this, I started out with the bird over the hottest part, then moved it over to a cooler part of the egg. ( I made my fire off center just for this reason.) The temp stayed at ~350 but there was no direct fire under the bird and that way it cooked well but it didn't hardly blacken, except just enough darkening for looks .
If this makes sense good. If not, email me and I will try to 'splain better.
later,
ChefRD

Sippi

Rib-Rob,
I use a second grate (Weber with handles) placed on top of two firebricks for cooking chicken halves, butterflied chicken and even whole chicken. Still cook direct, but can o[p]pen dome, rotate quickly to allow for hot spots and close quickly. This was suggested to me by Charwoody and has worked well for me.

davidm

Rib-Rob,[p]I never flip or turn my spatchocked chicken. In fact, I run it at about 450 degrees (takes about 1 1/4 hours for a 7-lb roaster) 'til the breast is a hair over 160 and then take it off the heat and let it sit, covered, for a half hour.[p]I figure the beauty of the Egg is that you don't have to flip, turn or otherwise mess with stuff you're basically roasting.[p]Cheers,[p]David

Carl T

Rib-Rob,[p]I love this way of cooking whole chickens. IMHO, I think you need to raise the cooking grid. I use two fire brick on edge on a lower grate to raise the cooking grid. I cook direct at 350, 30 min per side (only one flip). I have done about six of these and each one has been a beautiful golden brown, never black. I also let my egg heat thouroghly so the fire is spread over a wide area of the lump.[p]The Naked Whiz has a website where he has pictures that show this process step by step. I don't know the link, but I'm sure you can find it in the archives.[p]Carl T

Rib-Rob

davidm,
I am obviously doing something different. 450 would have petrified my bird. Do you cook it off-center, or have some other technique? I like hi-temp cooks, but have not had any success at them. If you wouldn't mind sharing your secrets, I would appreciate it. Thanks.