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Chicken Skewers, direct or indirect?

orion11
orion11 Posts: 140
edited November -0001 in EggHead Forum
Going to try the Dizzy Pig method for chicken skewers, wondering if anyone who has done this could describe the grilling procedure? Did you elevate the grid, then do direct? Gotta make a store run for some ingredients, any advice will be appreciated.
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  • Nature Boy
    Nature Boy Posts: 8,687
    orion11,
    Definitely direct. You want some good browning before the middle is overcooked. Maybe 350 dome temp for dark meat and 450 or more for white. Lower grate works well. You need to brown them good. [p]Oh!! Gotta run out to take my girls to their band concert.
    Good luck!
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
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  • RRP
    RRP Posts: 26,453
    orion11,
    I elevate and go direct. Hopefully this will get there before you leave for the store, but do soak the skewers in water a while before using them. Furthermore now days I soak a bunch of them for a couple hours holding them under water and then lay them out individually in the freezer. Once frozen then place them in a bag in the freezer and that way you'll always have presoaked skewers on hand.
    Re-gasketing the USA one yard at a time 
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  • orion11
    orion11 Posts: 140
    Nature Boy,
    Thanks all, I am using some metal skewers so no problem. I was hoping it was ok to use a raised grid as, then I can fit more in each batch and they will be easier to turn. Many thanks!! I'll try and get some photos of the finished procuct. Cheers
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  • RRP
    RRP Posts: 26,453
    orion11,[p]metal skewers clean well...[p]using wood skewers tell your guests that they were one of a kind!
    Re-gasketing the USA one yard at a time 
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