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Whole chicken indirect

Captainjimpark
Captainjimpark Posts: 299
in EggHead Forum
good morning
first time cooking a whole chicken,my plan is platesetter leggs up,rack on leggs and a whole chicken on that.gonna use some cherry chunks.when cooking a whole chicken where should I do my temperature checks? And to what temps would it be ready?  Should I foil the breasts at some point?  Many thanks for help on this!!
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Comments

  • TideEggHead
    TideEggHead Posts: 1,345
    Depending on what route you want to go, spatchcock is a good strategy. Legs toward the rear, no flip and pull at breast IT of about 160, thigh 180. I've never foiled the breasts. I've done Indirect between 350 and 400 with good results.
    LBGE
    AL
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  • TideEggHead
    TideEggHead Posts: 1,345
    http://www.nakedwhiz.com/spatch.htm

    LBGE
    AL
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  • JRWhitee
    JRWhitee Posts: 5,678
    Once I switched to spatchcock I never turned back.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Acn
    Acn Posts: 4,448
    Beware of how much wood you put on, poultry soaks up smoke like a sponge.

    LBGE

    Pikesville, MD

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  • Hans61
    Hans61 Posts: 3,901
    I like beer can chicken when I cook it whole. Shoot for roasting temps 325-375

    one or two wool chunks is plenty 

    its a fun cook enjoy! 
    “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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  • Captainjimpark
    Captainjimpark Posts: 299
    TideEggHead said:
    Depending on what route you want to go, spatchcock is a good strategy. Legs toward the rear, no flip and pull at breast IT of about 160, thigh 180. I've never foiled the breasts. I've done Indirect between 350 and 400 with good results.
    What’s the reason for legs to the back?  I think I’ve read that here before.  
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  • fishlessman
    fishlessman Posts: 33,586
    Captainjimpark said:
    TideEggHead said:
    Depending on what route you want to go, spatchcock is a good strategy. Legs toward the rear, no flip and pull at breast IT of about 160, thigh 180. I've never foiled the breasts. I've done Indirect between 350 and 400 with good results.
    What’s the reason for legs to the back?  I think I’ve read that here before.  
    its usually hotter there, the legs can take more heat
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Captainjimpark
    Captainjimpark Posts: 299
    fishlessman said:
    Captainjimpark said:
    TideEggHead said:
    Depending on what route you want to go, spatchcock is a good strategy. Legs toward the rear, no flip and pull at breast IT of about 160, thigh 180. I've never foiled the breasts. I've done Indirect between 350 and 400 with good results.
    What’s the reason for legs to the back?  I think I’ve read that here before.  
    its usually hotter there, the legs can take more heat
    Thanks , I’m trying that now
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  • SciAggie
    SciAggie Posts: 6,481
    I’m sure you are deep into your cook by now. There are many paths to good chicken. If you want to cook it whole and have the time. Set the egg at about 250 or so and put the chicken on. I also recommend legs to the back. Let it cook for around six hours. You’ll know it’s done when the joints get loose. You can throw the chicken on at noon and have it for supper. It will not disappoint. You might find this discussion interesting. 
    http://eggheadforum.com/discussion/1195880/my-first-low-slow-chicken/p1
    Post pics of whatever you do. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Captainjimpark
    Captainjimpark Posts: 299
    SciAggie said:
    I’m sure you are deep into your cook by now. There are many paths to good chicken. If you want to cook it whole and have the time. Set the egg at about 250 or so and put the chicken on. I also recommend legs to the back. Let it cook for around six hours. You’ll know it’s done when the joints get loose. You can throw the chicken on at noon and have it for supper. It will not disappoint. You might find this discussion interesting. 
    http://eggheadforum.com/discussion/1195880/my-first-low-slow-chicken/p1
    Post pics of whatever you do. 
    @SciAggie thanks for the tips and the link I cooked it whole legs to the back rubbed with meat Church fajita for 1:45 minutes at 375-385  came out very good, probably could have used another 15 minutes but it was great. First time using cherry and first whole chicken. 
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