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Spatch time?

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njl
njl Posts: 1,123
in EggHead Forum
I've done a couple of 6-8lb chickens spatchcock in the oven and have decided its time to see what it's like in the egg with some smoke flavor...so I bought a 6lb one for dinner tomorrow night, and a 2.5lb one for lunch/experiment.  The 6lb one, I expect would take around an hour at 450F.  Any idea how long the 2.5lb one will take in the egg around 450?  I plan to go raised, indirect (platesetter), and put a catch pan with some water, onions, celery, and carrots under it on the main/lower grid.
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  • stemc33
    stemc33 Posts: 3,567
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    Are you for real? You've been part of this forum since 2011 and you've been cooking spatch's in the oven. Also, where in the world did you get a 2.5lb chicken?
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Smokeysmokerson
    Smokeysmokerson Posts: 49
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    Direct and raised like a boss! 450 seems high, try 350-375
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  • Chowman
    Chowman Posts: 159
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    I agree 450 will burn the wings and legs off.
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  • Aussie
    Aussie Posts: 75
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    ^^^^ what they said, I do mine raised indirect at 385 max , they turn out great, and its done when the thermapen says so :) , typically an hour. 
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  • njl
    njl Posts: 1,123
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    stemc33 said:
    Are you for real? You've been part of this forum since 2011 and you've been cooking spatch's in the oven. Also, where in the world did you get a 2.5lb chicken

    Yeah...I don't know why, but we've never really been into cooking chicken other than breasts and the occasional attempt at fried chicken. I did my first spatch whole chicken last Thanksgiving...due to family illnesses, travel plans got canceled last minute, and we unexpectedly had TG home alone...so I made a 10lb chicken for myself, the wife, and 2 young kids. It turned out so well, I've done a few more basically following http://www.seriouseats.com/recipes/2010/05/butterflied-roasted-chicken-with-quick-jus-recipe.html though I haven't bothered with his Jus recipe. My egg has only really done beef/pork and chicken breasts once.

    This 2.5lb. one was a young organic chicken.  

    As for the temp, I haven't had any trouble with the wings burning doing them in the oven at 450F...though in the oven, they're on a rack half an inch away from the sheet of water and vegetables.  Wonder if that makes a difference?
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  • njl
    njl Posts: 1,123
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    I put it on at 300F, and over the course of the 45 minute cook, let it get up to about 375F.  When the breast hit 138F (kind of late) I flipped it skin side down.  It turned out really good.  The cooking time/temp was a little short for the veggies...but the chicken is great.
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  • PNWFoodie
    PNWFoodie Posts: 1,046
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    stemc33 said:
    Are you for real? You've been part of this forum since 2011 and you've been cooking spatch's in the oven. Also, where in the world did you get a 2.5lb chicken?
    I only do organic, from my local farmer, but most of mine are in the 3-4 pound range, so   2.5 doesn't seem weird to me. 6-8 seems really weird! :)
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I do a lot of spatchcock at 425-450 indirect.  Your temp idea is pretty spot on for the way I do chicken.  I'm doing one tonight and will raised direct at 425-450 for 30 mins or so skin down until I get a lil char then I will flip.  Works good with this particular flavor or the chicken.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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