Chicken: 275º raised direct

SkySaw

... with a light load of lump. I've tried cooking chicken (parts Im talking about, not whole) every which way but raw on the Egg, and I have found that the way that I consistently enjoy the most is by setting up the Egg like a Big Drum Smoker.

With this setup, the fat falls directly on the lump (I also use a bit of wood chips); the trick here is that with just enough lump to get up to the holes in the firebox, the fire is too small to create thick clouds of smoke from burning fat. What you end up with is a really smooth and delicate richness added by the smoke. The temp allows the chicken fat to render out and it actually leads to crisp skin. I like to turn the chicken once during a cook, or use one of those drumstick hangars.

I often make a really simple sauce using 1/2 cup of ketchup, 2 tsp of cider vinegar, and 4tsp of brown sugar, heated up in a saucepan, and mixed with the chicken after it comes off the Egg.

It's really easy, and it's one of my favourite meals.

Mark

Grandpas Grub

 
That is a great way to cook chicken and it does make a difference. What temperature do you cook the chicken to.

Whole or parts I like this method, I usually put in some cherry wood with the lump. I am getting great results cooking to 165° and to 200°. Different flavors and texture.

The highest I am able to get above the lump is 16.5". At some point in time I am going to try loading the lump 1/2 way between the fire grate and holes in the fire box. I am not sure if those few inches will make much difference, but it is fun trying different things.

On this cook I did spatchcock of sorts.


Thank you for the sauce recipe, I want to give that a try.

GG

cookn biker

Interesting Mark. I do whole chicks at 250 indirect. Usually marinated. Average time to hit 155 to 160 is 4 hours. I open up the top and bottom and that will crisp up the skin in 10 to 15 min. That brings the chick up to temp. Juicy and crisp skin also.
Good to see you around, been wondering how you and the family have been.

Canugghead

Great idea Mark, but I'm afraid of running out of lump. Last week I cooked some beacon wrapped asparagus in the small, raised directly. It turned out too smoky because I had too much lump in it Also have to try your simple sauce recipe. I did a batch of caveman smoked cheese today, also cooked chicken tonight too!

Gary

SkySaw

Hi Kent - I use cherry fro these cooks as well! When I cook dark meat like drums and thighs, I like to cook it to 190º to 200º; however, I don't like to admit that, as it tends to draw a lot of flak for cooking chicken to such a high temp. Hey, the Egg keeps it really juicy, and I really prefer the texture of a drumstick at 190º over one at 180º.

Mark

cookn biker

You have mail Mark

Grandpas Grub

 
I like the moisture when cooking to 165° but even in the breast and thighs taking it to +/- 190° sure gives a nice result. The higher temperature gives a great texture for salads and sandwiches.

Kent

SkySaw

Thanks for chiming in Molly! I'm in the last leg of writing up my dissertation, and between that, teaching 2 courses every term, and family (wife, parents, kids, the whole catastrophe, as Zorba the Greek said), life has been crazy lately. Also, the forum took on some of that bitter white smoke for a while, and I've been waiting for it to burn off.

Never done a whole chicken this way. I'd love to try it with that Portuguese-style barbecue sauce, but I can't find that sauce anywhere except at a Portuguese bbq joint.

Mark

Little Steven

Mark,

Sounds great! I do mine at low temps too. You can get a little camera real cheap eh?

Steve

SkySaw

Nice catch, Steve. I think that's the first post I have made out of the last 100 that have not had an attached photo.

I love taking pictures of the food that comes off my Egg, but your plated shots are humbling. What do you do with those sprigs of rosemary and thyme after the shutter clicks?

Mark

SkySaw

Hi Gary - at temps below 300º, a little lump seems to last forever. I cook chicken parts for 1.5-2hrs, and there's no way it would run out in that time. I would imagine that a load to just below the holes in the firebox would get 4-6hrs at 275º.

thirdeye

It was the Woodoggies that got me into cooking chicken very raised direct on my Eggs.

You are right about the BDS changing the way you barbecue. Danny Gaulden calls it the Grandpaw smell, and I can relate to that 110%. I have a pair of the 43" tall ones, so I'm cooking 30" above the coals.