First time of LX egg with chicken HELP

Mahi-Mahi

I try cooking to half-cocked chickens halves. I preheated the egg to 400 and I elevated the grill with a extension and put a pan lined with foil below it. This was the first time the egg had been used. I put some tusmia by Dizzy Pig on it and used some pecan chips that were soaked.
When I pulled the chicken off the breasts were 160. The problem is my wife hated the chicken she said it was too greasie and the skin was tough.

I think I made the mistake of not grilling the skin some directly to remove some of the fat below the skin.

I assume by using a pan below i the chicken and cooking at 400 it was a slower roast and the fat underneath the skin did not get hot enough to melt away. Can you open up the temps at the end and hit like 800 for a few minutes and crisp the skin?

I assume what I need to do is grill directly with the skin down for a portion of the time.

Is it better to just leave the top open and grill the chcken over the characoal to get a less greasy
Needless to say my wife wants me to keep my old holland grill

Celtic Wolf

Welcoem to the world of BBQ chicken. If you search the archives of any number of BBQ forums you will see when it comes to chicken the number one complaint is rubbery skin.

Several methods have been suggested. The one I think has the best potential is one made by Bobby-Q. He suggested scrapping the fat from under the skin.

Couple things think about. The skin needs to be as dry as possible from the start. It has been suggested leaving the skin exposed in the refrigerator for an hour or so to dry it out.

As for the heat.. You were actually higher them most suggest. Lo 'n' Slow chicken is cooked at 250 dome. 400 degrees is actually a fast roast.

The only time the dome should be open is when you are looking or using a Wok.

UGAVET

i typically spatchcock my chickens and cook at about 375 to 400. i cook breast side up till almost done then i flip and cook breast side down to crisp up the skin. i use a raised grid setup however in my large to keep from burning as you will do if you cook on the normal grid. i cook direct to get some of the radiant heat to dry out and crisp up the skin but you have to pay attention to it in those last 10 minutes or so.

tjv

I'm just opposite of you....do the skin browing, fat rendering first with skin side down on raised grid. I figure give the skin a head start and it has 60 minutes to fully render and crisp up. Plus then I can pull the bird at the proper temp. T

usc1321

When I spatch my birds I cook at about 370 dome direct. I do not use the indirect for spatched bird. CW is right on about setting the bird in the fridge for a few hours uncovered it helps dry the skin. :laugh: