Chicken direct and/or indirect

Brian

I have been cooking chickens on a v rack over a broiler pan. I would like to place the v rack directly on the grate (eliminate the pan) thus getting a more smokey flavour to the bird. Am I going to have a problem with flare up or a burnt bottom part on the bird. Comments appreciated. thanks, Brian

Smokey

<p />Brian,[p]I've become a big fan of "spatchcock" chicken. I find it has more flavor than chicken done indirect. See the link below to The Naked Whiz's "Dead Simple Spatchcock Chicken".[p]Smokey

The Naked Whiz

Brian,[p]Here is a link to my page on spatchcock chicken:

[ul][li]Spatchcock Chicken[/ul]

Unknown

The Naked Whiz,
Long time lurker and a HUGE fan of Spatchcock chicken. It is our favorite for eating at home.[p]The original question of smokiness. IME as you are cooking it a relative short amount of time to get a nice Mahogany color and smoky flavor you need visible smoke. My first choice is a dry chunk of wood if you only have chips put them dry in a foil pouch and poke a few holes in it with a toothpick or similar.
HTH,
~Teddy Bear

The Naked Whiz

~Teddy Bear,[p]I cook mine for an hour nowadays and I get a tremendous dark color on the chicken using apple chuncks or hickory chunks. Poultry soaks up smoke about as much as any meat, so getting some smokiness in the flavor is not a problem. I probably do too much smoke...
TNW

Brian

The Naked Whiz, Removing the backbone of chicken and laying flat is a great suggestion. Thanks. Did you have the grill elevated somewhat or am I mistaken. [p]Brian

The Naked Whiz

Brian,
I place some firebrick on edge and raise the grid up to the level of the opening. I did it to make access to the chicken easier, but some folks have said that when they did a spatchcock chicken at the normal grid level it burned.[p]TNW