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Indirect Spatchcock Chicken?
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TEggSun
Posts: 244
Has anyone attempted an indirect spatch chicken? If so, what temperature did you settle on, and how did it turn out?
Transplanted from Austin, Texas to Medina, Ohio
Comments
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No need to, I go raised direct 375-400, always comes out great.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Around 400....turned out good.Green egg, dead animal and alcohol. The "Boro".. TN
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I do indirect spatched chicken all the time only because the family isn't fond of off smoke flavors from burning drippings, comes out better IMHO.Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada).
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That was the second cook I ever did after getting the Egg. Had to go back and look it up and re-read it. Man have I come a long way. I went with 350F, but nowadays I'd probably go 400F.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I do indirect anywhere from 350 to 400 F.
IMO: only go direct if can do it raised or lower highest lump level significantly.
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Thanks for the feedback, everyone. I think I'll try it indirect at 400 tonight. I might throw in a chunk of pecan for good measure.Transplanted from Austin, Texas to Medina, Ohio
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I usually put red potatoes and some greens in a foil pan under my spatchcock chicken. Using swing grate to get the chicken up in the dome. No plate setter. I guess it is indirect kinda.
What rub you usin?LBGE& SBGE———————————————•———————– Pennsylvania / poconos -
Good idea on the potatoes and greens, @grege345.I'm going to use Butt Rub and some cayenne to kick up the heat a bit.Transplanted from Austin, Texas to Medina, Ohio
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grege345 said:I usually put red potatoes and some greens in a foil pan under my spatchcock chicken. Using swing grate to get the chicken up in the dome. No plate setter. I guess it is indirect kinda. What rub you usin?
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+1 for veggies in drip pan. Make sure your pan is not resting directly on your PS though. Direct contact will cause them to burn.Large and Small BGECentral, IL
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Eggcelsior said:grege345 said:I usually put red potatoes and some greens in a foil pan under my spatchcock chicken. Using swing grate to get the chicken up in the dome. No plate setter. I guess it is indirect kinda. What rub you usin?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Here's an indirect with a pan of potatoes and onions underneath that I did a while back
http://eggheadforum.com/discussion/1161708/spatch-taters-and-onions#latestAustin, TX -
Griffin said:Eggcelsior said:grege345 said:I usually put red potatoes and some greens in a foil pan under my spatchcock chicken. Using swing grate to get the chicken up in the dome. No plate setter. I guess it is indirect kinda. What rub you usin?
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Ya I don't use plate setter. Grate, pan,then grate with chickenLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Notice I put the swing grate up on bricks. This is just to keep the pan away from the coals a little moreLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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I have had good luck using 350-375 indirect. When the internal temp is about 10 degrees from where I want it I ramp up to 450 to set the skin to my liking and bring internal temp to where I want it. If you are not concerned with the skin you can cook any where from 225-450 with good results. Hope this helps sir.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Indirect is great with an AR...put the stone, pan of veggies...then the chicken. Works great.VictorLBGEAmerica's Best Coast - The Space Coast
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