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XL raised grate

Eublet Posts: 54
edited November -1 in EggHead Forum
Hey, guys. I did my first spatchcock chicken last night since getting Tom's flip ring for my XL. I cooked it the highest setup which adds another 4.5 inches above the fire ring. It makes all the difference for direct cooking. Temp was around 375 and 400 the entire time, and not a burned spot anywhere. Skin was crispier than before as well since I had been having to drop the temp down to 325 or so to keep it from burning without the flip ring.

I cooked it 15 minutes skin down, then flipped it for about 40. This was a pretty big bird. Thigh temp was just over 170 when I pulled it. It was covered in DP's Shakin' the Tree, more than I usually put. The skin had a very sweet and tangy flavor with just a hint of heat.

I'm putting on a small brisket in the morning. I plan to use the crossbars and my BGE Plate Setter, which I cut the legs off of. That works great as well. I cooked two pecan pies for an hour at 325 indirect and they were incredible! Just enough fire taste on the top crust to give it a great flavor!

For the XL, I really think this solution works great since the fire ring is so small and puts the grate so close to the coals. I've heard there is another BGE redesign on the way for the XL. Curious to see what they do.