About to grill a whole chicken on BGE

soonerburrage

First time for me so I am excited.

First, I am going to cook it at about 375 because I want crispy skin.

Second, should I use the plate setter or go direct>

Finally, should I put the chicken breast up or down?

Thanks, I pumped up about this.

I'm going to fire up the BGE and crack a cold one!

Mike in Abita

Spatchcock.

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

Bluecrab3

see the response from Fidel on my post earlier. I had a disaster last night.

Frank from Houma

I saw that. I have never done a hen - I always use fryers and they come out great.

[Deleted User]

400-450, indirect for about 60 minutes, depending on the size of the bird.

Sometimes I'll get it close and then pull the platesetter and finish it direct to crisp up the skin more (this will require flipping)

Frank from Houma

If you don't spatchcock, go indirect.

Either flat breast up or on a can



Beer can chicken is nice. Use any aluminum can you have available. Doesn't have to be beer - I use water. IMHO the only reason you need liquid on the Egg is the hold the chicken up - it will be moist without the liquid.



I would put much (if any) smoke

Good luck with it.

Rolling Egg

I've cooked whole chickens on many occasion but recently I've prefered halves. They just seem to fit my liking. I just cut the backbone out and then split it right down the middle of the breast. I like it because when I take them off, theres no picking at it or mess to serve it. I just usually serve a half to everyone. Have a great cook and enjoy! No matter what way you smoke em, they'll be great. By the way, I pull mine at about 165. I've found that much higher and you run the risk of a dryer bird.

Ross in Ventura

I cooked this one at 500* for one hour.
Ross

DryFly

I'm with you RollinEgg. Halfcock them. Finish quicker and you can fit more on the grid then when you Spatch them.IMHO.

reelgem

I would go with the Naked Whiz technique. Comes out perfect everytime.