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Question on spatchcock cook method

Ivanhoe
Ivanhoe Posts: 223
in EggHead Forum
Tried my first spatchcock last night and struggled to keep it from overcooking the skin. 
Washed and patted dry, painted on some canola oil, dust with some Raven's (local rub)
Cooked direct - 400 dome on top rack of my AR. Cherry chips for smoke.

After 30 min or so, I knew I was in trouble. Skin was getting too crispy too fast. I decided to
slip in the ceramic stone, drop the temp to 350.  Still getting too crispy so I tented with Aluminum foil.
Cooked til done, which was about 1.5 hrs total. Not sure what I did wrong after reading lots of folks
cooking direct at 400. It still ended up very juicy, great flavor, but skin was not how I would have liked it.
Pic = after carving
Tulare, CA - Large BGE
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Comments

  • fljoemon
    fljoemon Posts: 757
    I love that crispy skin ... You probably got it crispier by setting it up in the dome where the radiant heat of the dome made it crispy. Probably next time, try to cook it a bit lower if you do not like the skin to be crispy.
    LBGE & Mini
    Orlando, FL
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    There are some who would kill to get that kind of skin. To ask a stupid question. you were at the felt level and skin side up, right? If the skin was over charring, your egg must have been acting like a broker - again some would kill to have that happen. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Ivanhoe
    Ivanhoe Posts: 223
    edited June 2015
    Sorry - left that out - yes, skin side up, but I was above the felt line with the AR (I did not flip) - Don't get me wrong, I Iove crispy skin, but this was a notch too close to burnt for me....I will try lower next go-round
    Tulare, CA - Large BGE
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited June 2015
    One thought is there could have been too much sugar in the rub so at the higher temp it started to burn.  You might just want to bump the temp down if using this rub.  

    ...but it looks great from here.  I like it that color :). 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • clintmiller
    clintmiller Posts: 147
    Some of that may be due to the cherry wood. Doesn't it cause darker skin and bark? I always get dark skin like that when I use cherry wood. I kind of like it!
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  • Ivanhoe
    Ivanhoe Posts: 223
    edited June 2015
    SmokeyPitt and clintmiller - both good points to consider. This was approx my 5th or 6th cook, so I am still in neophyte mode... =) I am afraid If I hadn't tented it, it would have been as black as my lump!!!
    Tulare, CA - Large BGE
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  • Carolina Q
    Carolina Q Posts: 14,831
    These are thighs over cherry wood at 400° raised direct, flipped after a bit...


    I always do chicken (spatched or parts) at 400° raised direct. Have never cooked any with as much char as yours had. Have you checked your thermo's calibration?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Ivanhoe
    Ivanhoe Posts: 223
    Yes, checked it when I assembled about 2 weeks ago. It was off just a small amount so I corrected it. I might ck it again - Just to reiterate, I was on my AR at it's highest point. In your example (which looks great!) are you above the felt line?
    Tulare, CA - Large BGE
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  • Carolina Q
    Carolina Q Posts: 14,831
    Ivanhoe said:
    Yes, checked it when I assembled about 2 weeks ago. It was off just a small amount so I corrected it. I might ck it again - Just to reiterate, I was on my AR at it's highest point. In your example (which looks great!) are you above the felt line?
    No, right at the felt line. Where I do all my raised cooks. I don't own an AR, just homemade stuff.

    Remember, if you just fill the fire BOX, the distance from the coals to the grid will be greater than if you fill to the top of the fire RING.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • pgprescott
    pgprescott Posts: 14,544
    Adjust and carry on. Still looks good to me. 350 might be better. Check your thermo too. 
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  • ROllTIDEEGGING
    ROllTIDEEGGING Posts: 65
    I had similar results after using "to much" canola oil. I went to using spray olive oil and a rub that wasn't as high in sugar.  
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    ROllTIDEEGGING said:
    I had similar results after using "to much" canola oil. I went to using spray olive oil and a rub that wasn't as high in sugar.  
    Was also thinking the oil may have contributed.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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