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First cook problems
Got my egg delivered yesterday. First cook was spatchcock chicken direct at 350. Started skin side down when to flip it and it the skin was burned. I am thinking maybe I put the chicken on too soon before the charcoal was ready. Any ideas?
Beside that it was great. Controlled temp in Michigan 12 degree weather with no issue.
Thanks
Comments
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You probably should raise the grid if doing a spatch direct, or go indirect. Likely your skin was too close to the fire.
NOLA -
Direct or indirect? How long did you leave skin side down? Did you have a rub/marinade on the bird that contained sugar (white, brown, honey, etc...)? What was the setup? Was the grid raised?
Sorry for all of the questions...lots of possibilities.North Pittsburgh, PA
1 LGE -
I always cook a spatchcock indirect, skin up. If going direct I would probably cook it skin up to start and flip towards the end to crisp up a bit.
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it was direct. not raised. how do you raise the grid? just use bricks or do you need to buy some type of rig to raise it.
I started skin side down for about 15 or 20 minutes per recipe directions.
I used the better than bullion rub from the website. it had brown sugar.
Maybe with that brown sugar I should have went indirect.
Thank you for the help
Royal Oak, MI.,1 L BGE, kick ash basket -
When I spatchcock, i have skin side up. Direct. Grid left in "factory" position.Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
Next time, raise the grate to the felt line. Can use 3 bricks or get a PSwoo2 or an Adjustable Grate (Google or search the forum).
I always so skin side up at 375. Gets to 160 breast temp in about 40-45 minutes and easily falls apart.
GO BUCKEYES although kudos for egging at 12*.
New Albany, Ohio -
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In most cases, I would expect that the recipe might cause the skin to burn. Any time a cook is direct, the heat radiating from the lump is much more powerful that the heat being absorbed from the surrounding air. Think of an arm in the sun by the window inside an air-conditioned car. The other arm chill, but the sunlit burning.
My supposition is that in many cases, the chik won't get very warm during the time between being removed from the fridge and going into the Egg. That might be enough to make the difference between crisp and burnt skin.
Most folks on the forum seem to use a different method. 400 - 450 dome. The grill is raised to the felt level so that the IR heat is somewhat more diffuse and lessened compared to the lower level. Start meat side down. Start checking w. a quick read therm after 25 min. When the breast meat hits 140-ishm if the skin is not crisp, turn over the bird and wait maybe another 10 min.
Many ways to raise the grill. 3 fire brick splits on edge is a simple way to do that. Also, fancy 3rd party add-ins.
Tip s for crisp chicken. Beside letting the bird dry in the fridge for awhile, lift as much skin off the meat as possible. Maybe work some butter between the meat and skin. Add some corn starch to the rub.. Those methods all improve the way the skin will absorb heat, and not just steam, and remain rubbery.
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Thank you for the help and the picture. No flipping sounds good. I will raise it up and try it again. How long do you normally wait from lighting to stabilizing temp to adding meat?Royal Oak, MI.,1 L BGE, kick ash basket
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garyflintstone said:Thank you for the help and the picture. No flipping sounds good. I will raise it up and try it again. How long do you normally wait from lighting to stabilizing temp to adding meat?Sandy Springs & Dawsonville Ga
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garyflintstone said:Thank you for the help and the picture. No flipping sounds good. I will raise it up and try it again. How long do you normally wait from lighting to stabilizing temp to adding meat?
How much heat did the lump get for starters, how wide were the vents open, and for how long, has the Egg absorbed any moisture from rain and/or snow?
My method, hit the lump in 3 spots w. a propane weed burner, each for about 20 seconds till I see glows from all spots. Close dome, remove daisy, leave bottom vent wide open. After maybe 15 minutes, close bottom vent to a little more open than what I expect to need for my final temp, daisy vents set in the same fashion
Typically by 25 minutes I'm about where I want to be. Do another adjustment of the vents and then wait till the "bad" smoke clears. Maybe another 20 min.
But there can be a large variance. I've had 250 fires ready in as little as 20 minutes, sometimes (Thanksgiving, off course) close to 2 hours.
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Regarding stable fire, another factor is the quality of smoke-if it smells good then it is good and you are ready to go as long as the temp is where you want.
BTW-Welcome aboard and enjoy the journey.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
txhawkeye said:I always cook a spatchcock indirect, skin up. If going direct I would probably cook it skin up to start and flip towards the end to crisp up a bit.
Overall, raised indirect is as easy as cooking an in oven once you get the fire stabilized how you want it. Takes about an hour to cook a whole chicken.Victoria, TX - 1 Large BGE and a 36" Blackstone -
garyflintstone said:Thank you for the help and the picture. No flipping sounds good. I will raise it up and try it again. How long do you normally wait from lighting to stabilizing temp to adding meat?
It also depends on your ignition source. Torch? Looflighter? Starters? You'll also learn that 350-400 required the bottom vent be open so far.
How long to get a Spatch on? With a fire starter I'd say around 30 minutes.New Albany, Ohio -
Raised direct @ 350-400 never a problemFelton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Get a woo and you can raise it, so the skin won't burn
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Western, North Carolina
Large, MiniMax, Blackstone 17" Smashburger Griddle & Stuff
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