Cooking whole chickens

Unknown

1st time cooking on my BGE ...
Curious to learn the correct cooking temperature and time. I put one on a vertical roaster and one on a 1/2 filled soda can[p]Thanks

ThrRoff

Nice way to start. We wish you well on the cook. Try 350 to 400 for an hour plus. That is cooking them indirect.

lowercasebill

i set mine in in a foil pan on a rack or vert roaster no liquid in the pan . i did my first several at 350 just like in the oven and used the bird watcher thermometer and figured 20 minutes per pound just like in the oven. worked great for me and is a good way to learn about temp control. if you have a thermo pen use it ...if not get one. you can 'get fancy' later keep your first cook simple and beware....your chic will be moisterer than you are used to. my sons thought the first one i made was under cooked. now i dare not cook one in the oven.
good luck happy eggin. soon you willl be like the rest of us and feel guilty if you cook inside.
bill

Unknown

HS,[p]I do not put the chicken on a soda or beer can.[p]I do indirect at 225 with a plate setter and a pan with water or juice[p]smoke until breast temps reach 165 or leg reaches 180-185[p]apple, pecan and hickory are all good choices for wood smoke.[p]also, brining the bird overnight helps a lot too IMO

[Deleted User]

I've done 'em lo and slo and hot and not slo.

Today I did a 6.5 lb chicken on vertical roaster, indirect, 500 for 1 hour and change. I also baked 4 potatoes.

I think I like this method the best. It cleaned my Egg and one side of my platesetter while I cooked, too!

stike

did this same cook the other day (yesterday, actually). i went 450 on a raised grid, direct. found a teensy bit more fat than usual, and that made for some fatty smoke.

did you get you chicken at that farm on concord street? that's where we got ours, and i gotta say, it tasted great. i noticed more fat than ever (and fat=flavor!). but next time i'll go indirect.

i think a regular "commercial" bird is less fatty, and can stand going direct for an hour or so. meaning, less fat drops directly into the coals.
'
since i ate ALL the skin, i was the only one that noticed the fatty smoke tinge.

made a chicken pot pie with the leftovers tonight. holr crizzap. incredible. pics to follow tomorrow (or tuesday, when i'm at work and have time to screw off)...

[Deleted User]

I haven't been to that chicken place yet, now that I know where it is.

My bird was a 6.5 lb Perdue roaster.
I brought my camera out to take pics of the finished bird and it says "card full".
so no pics.

This guy wouldn't have lasted an hour at 500 direct. As it was it had some blackened parts and the baked taters were all black (but the insides were fine). The chicken was great. Everybody, and I do mean EVERYBODY, said so!

Mike in Abita

HS,
Water's great, constant party, kickin back with a few cold ones just across the street. Come check it out for answers to your question.
[ul][li]Here[/ul]

Rollocks

I used to use beer cans for cooking chickens. Now I use the spatchcock method.


http://www.nakedwhiz.com/spatch.htm