Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.


GrumpaGrumpa Posts: 861
edited 9:44PM in EggHead Forum
Ready to cook Spachcock chicken and realized I the directions calls for direct ELEVATED grid. I have no bricks...any suggestions


  • I gather you don't have a plate setter? How about using three empty tin cans?
  • GrumpaGrumpa Posts: 861
    Jeffersonian, I do have a place setter.[p]
  • If you don't need to elevate the grill any higher than the length of the place setter's legs, try using it with the legs pointed down. If you need even more height, try three empty condensed milk cans.

  • Bob,
    I think it is just fine to cook the bird indirect too. So just use the plate setter to get the elevated grid.

  • Jeffersonian, Thanks

  • BlueRidge, Thanks will do.

  • stikestike Posts: 15,597
    the plate setter would make it an indirect cook, roasting basically. fine t do, but if he wants spatchcocked (splayed open and grilled), the platesetter is literally in the way.[p]no harm in doing spatchcocked chicken on the regular grid level. maybe take temps down to 375-400, but it shouldn't flare or be a problem anyway.[p]nice to have it higher, but not necessary.[p]

    ed egli avea del cul fatto trombetta -Dante
Sign In or Register to comment.
Click here for Forum Use Guidelines.