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Question with a direct spatchcock chicken cook

SoCalTim
SoCalTim Posts: 2,158
in EggHead Forum
Ok, I think I can officially say I'm a pretty experienced egger, here's the thing thou ... til today, all my spatchcock chicken cooks have been cooked indirect. . Today I decided to try it raised direct. Thou it came out really good, I had a quite a bit of black smoke ... Is this common? . Tim
I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Comments

  • pgprescott
    pgprescott Posts: 14,544
    I love them raised direct. I am fully aware of the idea of the fat producing bad smoke, but all I know is when I'm done I think it tastes good. I definitely see a lot of smoke from the fat when I do mine. I have also had moments of pause, but I must say I like them better than indirect. It's no different than on an open pit. 
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  • anton
    anton Posts: 1,813
    I love them direct, do them that way only, never had it be so smoky it was bad!
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • SoCalTim
    SoCalTim Posts: 2,158
    Ok, so from what the both of you are say is that this is normal, if so .. that's fine, just wanted to make sure.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • EGGcellent_Smithers
    EGGcellent_Smithers Posts: 42
    Just curious what you guys do for a raised direct cook -- flip or no flip (skin up the whole time).
    Egging in Indy...
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  • Carolina Q
    Carolina Q Posts: 14,831
    I tried indirect spatch once, didn't like it much. So I stick with direct. Never noticed any black smoke or off taste with those (or any other) cooks. 

    Smithers, I've done it both ways and while either works, I prefer flipping. Usually multiple times.

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

    Michael 
    Central Connecticut 

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  • lousubcap
    lousubcap Posts: 36,798
    I go raised direct about 4" above the gasket-line.  Never had any smoke issues.  I'm lazy-skin-side up the entire cook.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • pgprescott
    pgprescott Posts: 14,544
    Carolina Q said:
    I tried indirect spatch once, didn't like it much. So I stick with direct. Never noticed any black smoke or off taste with those (or any other) cooks. 

    Smithers, I've done it both ways and while either works, I prefer flipping. Usually multiple times.
    I wouldn't say its black smoke,but it is smoke from the chicken fat hitting the coals. There definitely is way more residual smoke produced direct VS. indirect. PS I also flip.
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  • SeahawksEGGHead
    SeahawksEGGHead Posts: 289
    I did my latest spatch last night.  Raised grid, direct about 400-450, inside down the whole time.  I get some serious smoke right after I put the bird on, but it's not black and it's not bad.  We're so used to spatch chicken, it's tough for us to say what's outstanding anymore, since they're all outstanding.  Ah, such is the downside of consistently making EGGcellent food.
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  • bhedges1987
    bhedges1987 Posts: 3,201
    SeahawksEGGHead said:
    I did my latest spatch last night.  Raised grid, direct about 400-450, inside down the whole time.  I get some serious smoke right after I put the bird on, but it's not black and it's not bad.  We're so used to spatch chicken, it's tough for us to say what's outstanding anymore, since they're all outstanding.  Ah, such is the downside of consistently making EGGcellent food.
    Man... I have the same problem... My wife just doesn't even say anything about my food anymore.  She can't be wow'd by anything.

    I even took her to Fogo de chao this past weekend..... Got NOTHING from her.  The only thing she said was " It's not worth the money."

    Every now and then I'll get a little nod from her on something I cook.  Egg has spoiled us all.

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • schafe98
    schafe98 Posts: 46
    Raised direct at 400, skin side up and no flipping.  Works like a charm every time.
    Vacaville, CA

    LBGE, Weber Summit, UDS, Weber Classic, Weber Smokey Joe, La Caja China
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  • johnkitchens
    johnkitchens Posts: 5,234
    I used to do raised direct, because I didn't have to flip, but they ended turning out black and way too smokey. 

    I am back to cooking them direct and flipping. I am ok with it. 

    Louisville, GA - 2 Large BGE's
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    I have done both direct and indirect, prefer indirect with a drip pan. Just don't like the flavor of the burning grease on the lump. I have read where some Eggers put very little lump in the fire box and by doing so it gets the chicken ever farther from the coals.

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • SoCalTim
    SoCalTim Posts: 2,158
    Jupiter Jim said:
    I have done both direct and indirect, prefer indirect with a drip pan. Just don't like the flavor of the burning grease on the lump. I have read where some Eggers put very little lump in the fire box and by doing so it gets the chicken ever farther from the coals.
    Hey Jim, I bet that was my problem. I always fill my egg up, next cook I'll use less lump .. thanks buddy.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • lousubcap
    lousubcap Posts: 36,798
    @SoCalTim - You've got it.  That's why I run so high in the dome.  No worries now. Enjoy.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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