I did a couple Chicken halves this past weekend and was pretty disappointed. Despite using Rockwood lump the bird had an off flavor and the skin was like thick rubber. It was night and day different from when I use my Weber kettle with Kingsford, where I get crispy skin and subtle smoke flavor. Please share some Chicken methods.
Michiana, South of the border.
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I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelTwo rusty Weber kettles.
Two Rivers Farm
Moncure N.C.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelXL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelLititz, PA – XL BGE
spatchcock the chicken (cut out the backbone, press down on it to flatten it. dry with paper towel on skin side. Season both sides with whatever you want)
bring egg to 400 degrees, takes about 30-45min to bring to temp and have it running clean.
cook raised, direct (you want your grid at the felt line)
put it on the egg, legs facing towards the rear, skin side UP (not on the grid)
dont touch it for 40min (no flip, no rotate, don't even open it)
temp it after 40min (I pull mine when the fat part of the breast registers 163-164)
sometimes it can take 45min
you get crackly skin
2 Larges, 1 XL, Rockin W Smokers gravity fed unit, KBQ
Go Tigahas!!!
What did you do to create the clean burn, and how well did it work in your egg?
The clean burn was apparently effective. I've done ribs and a turkey breast since and there were no off flavors. I did the "skin on" turkey breast at a hotter than normal (for me) temp too. The dome was 375* to 400* for the whole cook. While the skin wasn't crisp, it was getting close. The bird tasted great.
I typically cook chicken with skin indirect at 375-400 and then raise to 425-450 toward the end (last 5-10 minutes) for a total of 45-60 minutes. You really need to watch it toward the end because the time window between perfect crisp and somewhat burned is pretty narrow.
All that being said, I overheard that @Mickey has the best method for crispy chicken skin.
Another thing I've done lately is really let the coals get going strong prior to throttling them back for an indirect cook. While I've always let it go long enough for "blue smoke" I suspect it wasn't long enough to clear all the volatiles. Always learning I guess.