New BGE owner w/ chicken question

soonerburrage

Okay, I got a BGE for Christmas.

I want to smoke a whole chicken this weekend. I am going to brine it probably and use some type of wood hopefully apple.

Should I use the plate setter inverted?

Should I put the chicken directly on the grill with a drip pan or on a V-rack w/ a drip pan?

For those who do whole chickens how hot do you get the dome? 225?

One last question, how hard is it to control tempature?

Thanks in advance.

Smokin Tiger

My favorite way to cook chicken on the egg is to Spatchcock them (remove the backbone) and cook them on a raised grid direct at 350-400.




Here is a link to the details on the Whiz's site:

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

JalopyBob

225 will get you rubbery skin. Crank it up another hundred, your v-rack direct is fine, and your apple wood in moderation is even better.

Boss Hogg

I've done the beer can chickens an spatchcock chickens, and I prefer spatchcock. Its a relatively fast cook, its easy, and the chicken is super juicy and really good. Check it out on the Naked Whiz website and follow his directions(sorry, i don't know how to do a link :( ).
Here's some I did a few weeks ago.

Brian in PA

FearlessGrill

Sooner,

Welcome, and congrats on the new Egg. Chicken is a great choice for an early cook - it always comes out great, and will be the best you've ever had.

I agree with a lot of the advice that others have given - spachcocking the chicken will make it cook faster, and I generally cook at temps between 350 and 500 to get the skin crispy. However, I generaly cook indirect to avoid burning the side facing the fire. I set up with the plate setter legs up, with a drip pan under the legs. If I'm doing a higher temp (I haven't decided which I like best yet), I put a bit of water in the drip pan so the drippings don't burn and give off bitter smoke. I generally use apple wood for poultry.

Here's a link to a chicken recipe my wife and I developed that we really like. It's easy to do, a bit different, and always goes over really well. Ignore the picture - I need to post a better one. :(

http://www.fearlesskitchen.com/2008/06/recipe-lemon-ch.html

Enjoy!

-John

Little Chef

I must agree with the others. Go to the Naked Whiz website. While you are there, look into the BBQ Guru. It is a temperature monitor/regulator for the Egg. It will be the BEST $100 you've ever spent!

ric3677

Well, everyone has given you excellent suggestions on the chicken....as far as heat control...nothing is easier on the egg. Get the lump going however you are going to start it. Leave the cap off and close the lid. Have the bottom vent all the way open. When the temp starts to raise set the daisy wheel on with the lid closed almost all the way and then close up the bottom vent til you only have about an inch showing open. Watch the temp and if it starts going up again..shut things down slowly. It only takes a bit of experimenting to get it down.

My vote is also Spatchcock.

Rick in Mt.