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Chicken Quarters - Direct or Indirect?

KC_Steve
KC_Steve Posts: 56
edited October 2016 in EggHead Forum
I'm about to put on some chicken quarters.  Just Dizzy Dust with some pepper.  Last time I did quarters direct, but I have my platesetter handy, so I was thinking of going indirect. Thoughts?  I do not (yet) have a way to do raised direct.  Thanks.
L, M - Kansas City
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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    I have yet to appreciate indirect chicken; parts or spatchcocked. Tried it, but MUCH prefer direct. I never do whole, uncut birds so I can't speak to those.

    Also, flip 'em a couple of 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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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    Eiher way
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  • KC_Steve
    KC_Steve Posts: 56
    Went direct.  Now cooking...
    L, M - Kansas City
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  • Cm23
    Cm23 Posts: 130
    Raised direct I think is the best for chicken 
    XL, 2 Large, Mini  -- Shenandoah, TX  Now BulletGrillHouse
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  • DoubleEgger
    DoubleEgger Posts: 19,170
    I think you chose wisely. I've been cooking birds indirect lately and it's not as good as raised direct IMO
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    They're leg quarters so they're cheap.  Next time try them indirect so that you will know which way YOU prefer them.  It's all about experimentation.  Just because somebody says they like them direct does not mean you would prefer them that way.  I can understand asking for advice for an expensive roast or a Thanksgiving turkey or something, but pedestrian cuts like leg quarters invite experimentation.  Go for it and post your results!
    Flint, Michigan
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  • KC_Steve
    KC_Steve Posts: 56
    Yeah, I know, I should experiment, but these turned out fantastic again.  I'm 2 for 2 on chicken quarters!  Direct around 350 with some pecan chips for just a little smoke.

    However, I have learned that I like cooking pre-cut chicken over beer-can or spatchcock.
    L, M - Kansas City
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    They look real tasty Steve!
    Flint, Michigan
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  • Hans61
    Hans61 Posts: 3,901
    Like what I see. Good job man!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    edited October 2016
    Indirect is simply roasted. If you have ever had great roasted chicken, then you can do the same thing with a group of thighs too. They don't know they are just parts

    we go lower and slower with chicken now. Crisp skin, great color, and pull it off when joints are loose. 
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  • northGAcock
    northGAcock Posts: 15,173
    If I plan to sauce (big fan of BBQ chic) I go indirect. If I plan to simply roast, I go raised direct.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • EggHeadinFlorida
    EggHeadinFlorida Posts: 892
    Lately on my direct chicken cooks, I have been having a aweful bitter taste to the chicken. I think the oil dropping on the lump is not burning off right away and its just smoking.  Ive tried 300 deg, 350 and 400. same ole same ole. Its regular grid height on a XL..
    XL bge, Mini max & 36 BS Griddle.
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  • da87
    da87 Posts: 640
    I switched to basically a reverse sear concept for thighs and leg quarters - indirect to about 150 and finish direct for the last crisping of the skin. 
    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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  • Chef_Hobo
    Chef_Hobo Posts: 70
    EggHeadinFlorida said:
    Lately on my direct chicken cooks, I have been having a aweful bitter taste to the chicken. I think the oil dropping on the lump is not burning off right away and its just smoking.  Ive tried 300 deg, 350 and 400. same ole same ole. Its regular grid height on a XL..
    I had that issue as well for spatchcock and whole bird cooks.  Switched to indirect with a pan underneath filled halfway with water and spices.  I also like to roll up some tin foil into a U shape and flatten it and place it between the "convEGGtor" and the water pan as suggested by someone else on the forums a while back.  Definitely took care of the bitter taste since the oil isn't dripping onto the coals or the "convEGGtor" directly.
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  • OhioEgger
    OhioEgger Posts: 994
    All I know is I've always done chicken raised direct and I've always been happy with how it turned out. YMMV.
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
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  • Bart1434
    Bart1434 Posts: 160
    Doing some chicken quarters tonight, have always been in the Direct camp but considering trying some indirect.  The many possibilities of the egg!

    Southwestern, CT

    "I'd walk through hell in a gasoline suit to play baseball." - Pete Rose

    ...and to eat some great Food of course
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  • Photo Egg
    Photo Egg Posts: 12,137
    EggHeadinFlorida said:
    Lately on my direct chicken cooks, I have been having a aweful bitter taste to the chicken. I think the oil dropping on the lump is not burning off right away and its just smoking.  Ive tried 300 deg, 350 and 400. same ole same ole. Its regular grid height on a XL..
    Not letting the lump burn clean before you start or using to much smoke wood, especially soaked chips can also cause a bitter taste.
    Thank you,
    Darian

    Galveston Texas
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  • EggHeadinFlorida
    EggHeadinFlorida Posts: 892
    Lump is clean burned. Just a handful of dry wood chips.
    XL bge, Mini max & 36 BS Griddle.
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  • minniemoh
    minniemoh Posts: 2,145
    Our household likes the texture of indirect better. If I do quarters, I take them to 180+. 350 degrees if I'm saucing with a sweet sauce. 400-425 if I'm just using a salty/spice rub.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • EggHeadinFlorida
    EggHeadinFlorida Posts: 892
    Tonight's cook at 375 raised. Turned out pretty good
    XL bge, Mini max & 36 BS Griddle.
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  • Mickey
    Mickey Posts: 19,768
    Nice chicken. With you on direct, but I would kick it up to 400. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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