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? re beer butt chicken cook

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queensgrt
queensgrt Posts: 15
edited November -1 in EggHead Forum
I’m going to try a beer butt chicken on the large BGE using a new pan. It’s ceramic and looks like a large pound cake pan. The “hole” in the middle is closed so you can put in liquids, etc. My question is: does using this pan mean I’m cooking indirect or should I still use platesetter? Any suggestions about time/temp or anything else welcome.
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  • Ripnem
    Ripnem Posts: 5,511
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    queensgt,

    Pretty sure I have the same 'pan'. I've used it indirect and put the little green feet under it (between the platesetter and pan) filled the perimeter with veggies and shazam!

    Since the egg, I drink the beers vs. cookin'em. moistures not an issue.
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  • Bacchus
    Bacchus Posts: 6,019
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    You can just just the pan directly on the grid at regular level, or on the setter(legs up), pretty hard to screw it up.
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
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    Especially if you haven't had the Egg long I would use the platesetter. More forgiving. The only problem with direct is anything that touches the bottom will have a tendency to burn if it is at regular grill level.
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