Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Maybe a little TOO raised direct?
kweitz
Posts: 305
Comments
-
Hard to tell where your lump level is but even cooking raised, you still need to watch for hot spots in your lump.
A rub or marinade with a higher sugar content can also exaggerate the burning.
Reducing the air flow at the dome will also help put out any flames from dripping oil or wood chips/chunks.
The grill lines make me think the damage was done skin side down on the cooking grate?
I bet it was still fantastic!Thank you,DarianGalveston Texas -
Welp! A little less direct, a little more raised I would say."I've made a note never to piss you two off." - Stike
-
I do chicken like that all the time. Gasket level though, not as high as yours appears to be. ±400°, lump maybe to the bottom of the fire ring. I flip periodically, though I know some don't. Never had charring like that. Try keeping the legs pointed toward the hinges. It's usually hotter back there and the legs can take more heat.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Waited too long to flip. Turned out well though. This is my first direct chicken.
Charles Town, West-by-God Virginia
Sazco large Casa-Q
Large BGE
-
I'm with very raised direct for chix-I run it on a PSWOO-2 about 4+" above the gasket line. Being lazy, I don't flip but always run legs to the back. Hottest spot on the cooking surface so the final timing/temp is always there. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
kweitz said:Waited too long to flip. Turned out well though. This is my first direct chicken.
Not saying you did this, but it is a common problem.Thank you,DarianGalveston Texas -
cook the legs towards the hinge side where its hotterfukahwee maineyou can lead a fish to water but you can not make him drink it
-
Who says you can't get crispy skin on an egg??Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
@Photo Egg Dome temp was 400 when I put it on, with legs toward the hinge, so the hot spot was actually toward the front. Didn’t touch the settings when I put it on, learned that lesson years ago. I will say, it was a damn good chicken!
Charles Town, West-by-God Virginia
Sazco large Casa-Q
Large BGE
-
My two cents... for low and slow the rear (hinge side) gets hotter over time; however, I find that it's not always the case with quick hot cooks.. when egg is stabilised I feel around the dome to spot the hot zone and place the thighs or thickest part of a roast in that area.canuckland
-
I always start mine bones down. Love it raised direct.
-
@pgprescott - I’ve always done spatchcock bones down indirect. I’ve never had crispy skin, so my thought process was to crisp up the skin then flip it, just flipped too late! So, starting bones down, does the skin get crispy for you?
Charles Town, West-by-God Virginia
Sazco large Casa-Q
Large BGE
-
kweitz said:@pgprescott - I’ve always done spatchcock bones down indirect. I’ve never had crispy skin, so my thought process was to crisp up the skin then flip it, just flipped too late! So, starting bones down, does the skin get crispy for you?
-
Yikes! Looks like the fire was definitely all burning on one side. Using less charcoal helps a lot for me personally. Also, spinning your grate every 15 minutes will help even things out. Cheers!
-
kweitz said:@pgprescott - I’ve always done spatchcock bones down indirect. I’ve never had crispy skin, so my thought process was to crisp up the skin then flip it, just flipped too late! So, starting bones down, does the skin get crispy for you?
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:kweitz said:@pgprescott - I’ve always done spatchcock bones down indirect. I’ve never had crispy skin, so my thought process was to crisp up the skin then flip it, just flipped too late! So, starting bones down, does the skin get crispy for you?
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum