Spatchcock -- direct or indirect?

Toronto James

All summer I've done spatchcocked chickens -- brine when I had time, maybe some hot sauce, smoke if I felt like it, ...

I cook these chickens direct over the coals about 350 for a little over an hour. Easy, fast, fabulous![p]Now, if I want to do a bigger bird like a turkey and still spatchcock would you cook direct or indirect? What temp? ...[p]Thanks[p]

Chef Wil

<p />toronto james,
i did mine indirect because I wasn't sure
13 lbs. for 5.5 hours at about 350ish
I'm sure I could of done raised grid direct with same outcome

Gfw

Chef Wil, very pretty and I'll bet very tasty!

Unknown

Chef Wil,
Chef, why did it take 5 1/2 hours at 350 when in a oven it would take a 14 pound bird 4 hours at that temp... And yours was split open so I would figure it would cook even faster,,[p]Raine on the bbq forum cooks turkey in her offset at 225-250 range.. They range 18-20 pounds and she gets them done in 4-5 hours.. Those numbers dont add up to me either, but I know she is a great cook and if thats what she says then I believe her.. [p]Why are their differences like that.. [p][p]Thanks
Dylan

Chef Wil

Q.N.E. tyme,
theres a few factors that may have caused that....
I peeked quite a few times while cooking
My BGE therm fried right after that cook....may not of been calibrated correctly
I was trying some new Lager Soft drinks and may have forgot what time it really was
and I think it may had cooked about 1/2 hour too long judging the falling apart turkey
but it was still GOOD :~)

Unknown

Chef Wil,
Oh Ok.. well yeah those things all add up huh..
Yeah I dont doubt it tasted good, it looks great...[p][p]Dylan

Chef Wil

Q.N.E.tyme,
thanks Dylan, you seem to be a real cool kinda guy
maybe next time I cook a turkey and have a few more lagers, I can try and e-mail you a leg quarter off that bird :~)

Unknown

Chef Wil,
Sounds good to me.. I'll be waiting..[p][p]
Dylan