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Cooking 20 Chicken Thighs on XL Today - Question

Sonny3
Sonny3 Posts: 455
in EggHead Forum
I am cooking 20 of the Citrus Marinaded (posted recently) thighs on the grill today.  I have only cooked a Beer Can chicken, indirect, so far.

I am a little concerned about cooking the chicken direct because of the close proximity of the grate to the coals.  What are the options, since I do not have time to order anything from CGS that may solve this problem.

Do I manufacture a raised grate option or cook indirect at first and then remove the platesetter to finish off the chicken?

Any suggestions would be appreciated.
Titusville, Fl. and just bought XL and Med BGE.  "Every Day is A Bonus" in my world, and my job is to choke the life out of them. Cancer Sucks.
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Comments

  • THEBuckeye
    THEBuckeye Posts: 4,232
    Go to home Depot and buy 3-4 bricks. Place on perimeter of fire ring. Place grate on fire ring. 

    You can go direct at 375 for 35-45 minutes to 160-170 or fo indirect at 275 for 2-2-1/2 hours. 
    New Albany, Ohio 

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  • Sonny3
    Sonny3 Posts: 455
    Thanks for the input.  Heading to the hardware store now.
    Titusville, Fl. and just bought XL and Med BGE.  "Every Day is A Bonus" in my world, and my job is to choke the life out of them. Cancer Sucks.
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  • Nanook
    Nanook Posts: 846
    edited August 2015
    Nothing wrong with going indirect all the way. 
    GWN
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  • Carolina Q
    Carolina Q Posts: 14,831
    Use less lump.

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

    Michael 
    Central Connecticut 

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  • jtcBoynton
    jtcBoynton Posts: 2,814
    I just cooked some direct, grate on the fire ring (not raised) at about 375°. Lump almost filled the fire bowl, but not up into the fire ring.  Fire was hottest in the center and I put the thighs around the outside of the grate.  They cooked fine. A couple got a little black because I tried to hurry them by placing them over the center of the fire when crisping up the skin. 


    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Sonny3
    Sonny3 Posts: 455
    Thank you all for your speedy and complete feedback.  I went ahead and built the raised grate accessory that I had been thinking about.  One trip to HD and about $35 for the grate and all stainless materials. In addition to a raised direct platform I am thinking it will also give me a two level grate for indirect smoking ribs and such as well as raising the pizza stone higher in the dome.

    Thanks again.

    Raised Direct


    Raised Indirect


    Raised Pizza

    Titusville, Fl. and just bought XL and Med BGE.  "Every Day is A Bonus" in my world, and my job is to choke the life out of them. Cancer Sucks.
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  • abpgwolf
    abpgwolf Posts: 564
    Nice setup!

    Later on you may want to consider the woo and stone combo from the ceramic grill store. It's a flexible easy setup for raised direct, indirect and searing (I use a smaller CI grid on the lower ring). And it's easy to switch between setups. 

    Lititz, PA – XL BGE

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