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Vertical turkey/chicken roasters
Hungry in Lilburn
Posts: 756
For those of you that own these tools, how much different does the turkey or chicken taste when cooked using them versus spatchcocked and cooked indirect? I am considering buying 3 of the vertical chicken roasters and one turkey roaster if I get a positive opinon on them. Thanks!
Comments
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For me personally, I have had better results and more positive comments on a vertical roasted bird than I have the spatchcocked...........now that could be my fault, but I have always had rave reviews on vertical roasted chickens(beer can), but haven't had great luck with spatchcocked.
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I couldn't tell the difference and tossed my vertical stands after about 3 months. Maybe I didn't know what I was doing back then.
I don't see any reason to change. The chicken and turkey always comes out very juicy spatchcocked or whole.
This bird was cooked at 225° for about 4 hours.
GG -
If you follow the Spanek procedures, your results should be similar to spatchcocked, but you’ll have a traditional whole bird presentation. Since appearance does have a psychological effect on taste, I’ll say a bird cooked on a Spanek or similar frame will ‘taste’ better than a spatchcocked bird. (All else being equal.)
What the frame does is give a path for the rising hot air and aromatics to flow through the bird’s cavity unimpeded.
I get more positive comments from my wife when I’ve cooked a bird on a Spanek frame than when I cook them another way. -
Very well said and I for one love the look of a chicken "sitting up". :woohoo:
Regards,
Bordello -
Check out mad max turkey recipe on naked whiz, he doesn't use it. Probaby the best turkey recipe I have tried in a long time.
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If you position the bird with legs forward (making a tripod between the can and the legs) you don't need a stand. Align the grid so the legs nest in between two wires. Might be a little challenging for a turkey - personally, I would save the cash and either spatch it or lay it down.
Stand em up, lay em down, spatchcock, butterfly, frog em, cut em up. Regardless of how you cut em they come out moist if pulled at the right temp.
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Nice pics, Frank. Now I'm hungry.
I tossed the vertical roaster and just use a can. Who wants to have a messy vertical rack to wash, when you can just toss the can out afterwards.
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
How did you the skin so brown and not black?
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I have to admit the picture of the 5 birds sitting on the grid make me laugh every time!
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Not sure what kind of vertical stand you are thinking about, but if you can find a Willie's Chicken Sitter go that route vs. a wire frame one.
The small one is for Cornish Game Hens and the large is for chickens. I have a couple of both. With their wide bottom you really have to go out of your way to knock one over - unlike a beer butt bird. Bet you can figure how I know! :laugh:
As for clean up being glazed ceramic you soak them overnight and they clean with ease! -
Long slow cook but mostly from cooking higher up in the egg. The lump is below the holes in the fire box.
GG
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