Grilling a whole chicken tonight

soonerburrage

Going to put it on somewhere north of 400 degrees.

Should I go direct or indirect?

I imagine indirect but wanted to some thoughts.

Thanks,

Mark

Ripnem

Either will work fine. Try both, then you'll know what you like. I started off direct and now I'm doinem indirect.

It's a chicken cooling machine and the Pork t-loins couldn't get better.

Cheers

vidalia1

I did BBQ chicken last night. I went 400 degrees indirect for about 50 minutes. Then the last 10 minutes I went direct and sauced the chicken. It was moist and delicious.... :P

soonerburrage

I think I am going indirect on a raised grid.

JPF

400f direct raised



400F indirect

Grandpas Grub

Whole or spatchcock and anywhere from 350° to 500° for about an hour, chicken always seems to come out great. I cook direct, raised grid.

I pull the chicken when the breast is 165° and the leg - thigh is at least 165°.

400°, 1 hour with veggie tray underneith





400° 1 hour


500° 1 hour



Always moist and great flavor. As you can see in the last picture I don't fill the lump all the way up in the fire box when doing chicken cooks.

GG