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Plate setter with chicken?
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Comments
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Hank,
I like to do the birds, chicken or duck, 31/2-5lbs, indirect at 325F for an 60-90 minutes. This works for both the large and small egg. Pull when juices run clear in thigh joint. Careful on the small that the thermometer does not hit the bird. It may break.
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Hank,
here is a link to one i did recently .. ..i'm now an advocate for roasting them indirec at higher temps. . . if you ahve your verticle roast in a drip pan, then trying going high grid direct at around 425 degrees. ..baste the skin with the drippings regularly ... .
[ul][li]http://www.biggreenegg.com/archives/2006/messages/290744.htm[/ul] -
either way works fine, i usualy keep it simple 375 direct
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman,[p]Thanks for the tip. That's a fine looking bird!
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mad max beyond eggdome,[p]And thank you, too! I've only done cut-up chicken in the past, and I think I now have a black belt in the slow-smoked chicken thigh. This is my first attempt at a whole bird, vertical. We'll see.[p]Hank
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mad max beyond eggdome,
I'm adopted many of your techniques in the past, including your prime rib, with great success. On this one, do you think there's some magic associated with the copper pan or would another type work as well?[p]Wahooegger
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