Temperature question

Dukester

Last night I did a spatchcock chicken (best meal I've ever had!)indirect at 350* for an hour. I wanted the skin a little crispier so after an hour I opened both vents all the way but the temp wouldn't get above 400*. There was plenty of lump left. Anybody have any ideas why I couldn't get the temp any higher?

Unknown

Two guesses (and guesses only) might be that you did not have enough lump or more likely ash had blocked the holes in your grate. Do you have a wiggle stick & know how to use it? Try that. A wiggle stick can be a wire coat hanger with approx. a 4" bend up at the end. Stick it in your bottom vent and poke through the holes in your grate. If ash is blocking it, that should clear it.

civil eggineer

I usually cook mine at 400 dome temp indirect. When the bird is about ready to come off I pull the platesetter and go direct for about 5 minutes a side. Makes skin crisp nicely although you need to keep checking so you don't burn it.

fishlessman

it will climb faster if you take the daisy completely off the egg. i like those done direct on a raised grid better starting skin side down to get the skin cooking first. if your trying to crisp the skin last you will overshoot your internal temps everytime.

Dukester

Thanks everybody, I appreciate all your help