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New to BGE cooking / cook time for whole chicken

DawnD
DawnD Posts: 2
in EggHead Forum
Hello,
Yesterday, I cooked a vegetable beef soup low and slow and froze for lunches.  Today, I am tackling a beer can chicken.  My plan is to to cook it at 250.  It is a 3.5 pound chicken.  About how long should I expect to cook it? 

I am in LOVE with my BGE!

Thanks,
Dawn
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Comments

  • bo31210
    bo31210 Posts: 715
    I would up the temp to 325 to 350 but that is me.   Also, I would recommend spatchcocking it.  Not to rain on the beer can chicken idea, but the moisture will be the same IMO and spatchcoking it will run about an hour or so time wise.   If you can get it up to the felt line or above, even better.    Go easy on the smoke.  Poultry absorbs a lot of smoke in comparison to beef or pork.   Have fun!
    In the middle of Georgia!    Geaux Tigers!!!!!
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  • Mattman3969
    Mattman3969 Posts: 10,458
    @250 it will run about 2-2 1/2hrs. Cooking that low will give you a different texture (think open pit chicken) than a hot n fast say at 350-400. 

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Agree with Spatchcock over Beer Can. 

    Beer Can is fun once. More involved, more mess, more clean-up

    For Spatch, 375 raised direct takes about 40-50 minutes to get to 160 breasts 180 thighs. 
    New Albany, Ohio 

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  • THEBuckeye
    THEBuckeye Posts: 4,232
    I low and slow chicken (Jerk) at 250 for 2-2 1/2 hours, Raised Indirect. 
    New Albany, Ohio 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited October 2015
    Welcome.
    So many different ways to cook chicken. CI DO, beer can, Spatch, Galantine, etc. Don't pigeonhole yourself to one style or one temp. They all have their benefits. 
    Don't EVER cook by time. Always by IT. Shoot for 165℉ thickest part of the breast/185℉ thickest part of thigh.  However, I'll typically pull them once I reach 158℉-160℉ breast and 178℉-180℉ thigh which will account for some carryover cooking. Different cooking temps and different styles will impart different textures and flavors. Enjoy. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • fishindoc
    fishindoc Posts: 212
    What is spatch?
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  • bo31210
    bo31210 Posts: 715
    edited October 2015
    @fishindoc  Take the bird and some poultry scissors and cut the back bone out if it (two cuts, one on each side)  Then open and and push against it until the breast bone pops and the chicken is laid out flat.    Youtube it as there are a ton of videos.  Once you spatchcock one, there is really no other way :)
    In the middle of Georgia!    Geaux Tigers!!!!!
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  • bob.bud
    bob.bud Posts: 297
    +1 on NPHuskerFL's comments; however, I do prefer the Spatchcock method

    Juicy and so easy to cut it up into the pieces to serve it up when it is done.

    Time is at best an estimate, this forum and the many recipes available are a good source to get the estimated time for the temp at which you cook, but as NPHuskerFL said, IT is you friend.
    Bloomfield Hills, MI | LGBE : AR R & B Oval Combo w/Extender and Sliding D Grid : Kick Ash Basket : Smokeware Cap : Smobot Beta
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    I cook all my chicken to 165 breast and dark meat. Just wondering why some of you cook to 180?

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • Mattman3969
    Mattman3969 Posts: 10,458
    180 in the dark meat is a textural thing for me.  If I'm cooking thighs only they are generally closer to 190-195.  

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @Jupiter Jim Truthfully placement of spatchcock thighs pointing toward the hinge (hottest part of the egg) and breast to the front. The breast will normally hit its ideal IT simultaneously as does the thighs. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • logchief
    logchief Posts: 1,432
    bob.bud said:
    +1 on NPHuskerFL's comments; however, I do prefer the Spatchcock method

    Juicy and so easy to cut it up into the pieces to serve it up when it is done.

    Time is at best an estimate, this forum and the many recipes available are a good source to get the estimated time for the temp at which you cook, but as NPHuskerFL said, IT is you friend.
    +1 @bob.bud, spatchcock is so easy and you can season both sides easily.  Here's an easy raised grid I learned here.


    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • DawnD
    DawnD Posts: 2
    Thanks everyone! My wife bought me the digiqu2 when she got me the egg. I plan on using that fir temperature control but wanted an estimate of time so I knew what time to start
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