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Whole Chicken Question?

Jake
Jake Posts: 92
edited November -0001 in EggHead Forum
First Timer to do whole chicks on BGE. Share your eggsperience with me please. Times, temps., grill set up, how much lump, etc. I don't have my Polder yet (on the way).[p]Thanks in advance!
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Comments

  • tach18k
    tach18k Posts: 1,607
    jake, I do mine at 325 dome, indirect, always start with the lump to the top of the fire box, get rid of the manual. Pull when the thigh is 180.

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  • Egg And I
    Egg And I Posts: 110
    jake,[p]Best way I've found (and dead simple to do) is Spatchcocked Chicken from our own Naked Whiz, see this link. Rest of his site is a goldmine of information for BGE fans, if you've not discovered it yet.
    [ul][li]Spatchcocked Chicken ala TNW[/ul]
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  • thirdeye
    thirdeye Posts: 7,428
    95febc5a.jpg
    <p />jake,[p]I've found that a variation to the Spatchcocked Chicken (halfcocked?)allows me better control of the doneness, moistness and skin crispness in the two halves. I prefer a direct set-up and a raised grate. I start the dark half about 10 or 15 minutes before the white half and cook each to the target doneness. [p]d8c35838.jpg[p]This also works great for brined & smoked chicken with an indirect set-up. The breasts are on stands without beer cans. [p]
    ~thirdeye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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