Smoking Drip Pan

Skipman

Just spent the last hour looking through the message board and feel like I have learned a lot. I have a new BGE and have tried making whole chickens a few times with a drip pan. I have cooked them at about 350 degrees. The problem I have run into is that the grease from the chicken dripping into the pan causes a greasy smoke that ends up on the chicken. Am I just cooking at too high of a temp or should I use another barrior like fire bricks between the fire box and the drip pan. Thanks in advance for the comments from the pros.[p]Skipman

Ca_rnivore

Skipman,[p]Using a drip pan is fine, and your temperature looks good also. If your drip pan is dry, try putting some liquid in it. You can try apple juice, white wine, water, or beer for starters. The liquid will keep the fat from smoking and burning, and it'll add flavor to the bird.[p]--Kevin

Smokey

Skipman,[p]Cooking indirect is good, but I recently tried "Spatchcocked" chicken and it was FANTASTIC". The local butcher showed me how to remove the backbone (he did it for me and explained how easy it is). Cooking is easy and I find the flavor better. It is cooked direct and I like the way the skin turns out better. The following link is to The Naked Whiz's page and has great pictures to help you![p]Smokey
[ul][li]The Naked Whiz's page on Spatchcocked chicken[/ul]