Spatchcock chicken direct vs indirect and raised vs gasket level

Timba · May 2019

I have my chicken in the refrigerator. My questions are 1. Direct vs indirect. 2. Raised vs gasket level

I’m thinking raised direct @375/400° DT 165° \ 175° IT

any comments would be appreciated

BeecaveKitchen · May 2019

We inverted the plate setter with grill plate placed on legs. Worked really well. http://beecavekitchen.blogspot.com/2012/01/tuscan-spatchcock-chicken-on-big-green.html?m=1

MeTed · May 2019

Go on YouTube and check out how to bbq right brick chicken video, I’m trying it right now for the first time. It looks great.

unoriginalusername · May 2019

I like raised indirect (ps woo and extender) 375

the dome heat radiates into the skin and renders it nice and crispy

JohnEggGio · May 2019

I did one a few days ago, raised a few inches above the felt. Cooked very evenly, but I didn’t get any crispy skin - not sure, but I’m attributing it to a 24 hour brine. Was delicious first day, then had it again as pulled chicken bbq. Happy that there’s enough left for today’s lunch.

hoosier_egger · May 2019

I'm a raised direct, 425*er

YukonRon · May 2019

Raised indirect.

mEGG_My_Day · May 2019

Lots of ways to skin this cat. Most recently, I go raised direct 375ish, skin up till IT in breast is about 150. Then flip and finish skin down. (I keep an eye on this step, so skin doesn’t get burned). Legs to the back always.

lousubcap · May 2019

Wherever you land as noted by @mEGG_My_Day then try another approach and find what works the best for you. I'm in the very raised direct camp and if ambitious I will start skin down for around 15 minutes and then flip for the duration. 350-375*F and around 50 minutes +/-. FWIW-

Timba · May 2019

Thank you all! I will raise it with my woo indirect @400/425. 165°\170° IT. I forgot Bud lite during the cook just because I’m out of double IPA.

smbishop · May 2019

unoriginalusername said:

I like raised indirect (ps woo and extender) 375

the dome heat radiates into the skin and renders it nice and crispy

What @u@unoriginalusername said... Is the way I do it..

Shiff · May 2019

I generally do raised indirect around 400 degrees.

Stormbringer · May 2019

smbishop said:

unoriginalusername said:

I like raised indirect (ps woo and extender) 375

the dome heat radiates into the skin and renders it nice and crispy

What @u@unoriginalusername said... Is the way I do it..

Same here.

Timba · May 2019

Image: https://us.v-cdn.net/5017260/uploads/editor/hx/k0o53fg62y29.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/o2/djqdsfv36yka.jpeg

Pulled at IT of 165°/175° Raised indirect. Next time I will go raised direct to crisp up the skin. Also will leave in the refrigerator overnight instead of 2.5 hours.

pgprescott · May 2019

I prefer direct at or above the gasket. Gives me that old time grilled chicken flavor I like. I’ve done it every way imaginable with plenty acceptable outcomes, so I recommend trying a few setups over the next few cooks.

llrickman · May 2019

i always do mine at 400 high in the egg as i can get them

g37 · May 2019

I just cooked a spatchcock chicken. I normally do it indirect but this time I did it direct and high in the dome. Both ways are great but in my opinion raised direct is more flavorful

StillH2OEgger · May 2019

I've done it a few ways but the preference for us is raised indirect. It provides crispy skin without having to flip or worry about flair ups or scorching. Lots of ways to make great bird on the BGE.

JRWhitee · May 2019

I do mine raised direct @400 as well

ryantt · May 2019

I think the biggest mistake I’ve made when cooking chicken is not cooking hot enough. She I was first learning I thought everything needed cooked at 225... boy was I wrong. These days I like to cook chicken in the 400 range raided direct.

Spatchcock chicken direct vs indirect and raised vs gasket level

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