Whole Chicken on the Egg.... HELP!

Jeff,

You threw the platesetter on and it's at 400? The platesetter should have brought the temperature down. 375 is where I cook chicken but you need to tell us what you are at now.

Steve

Are you beer butting or spatchcock or some other way. A beer butt for me on a large indirect is about 60-75 minutes at 350F depending on size. A spatchcock direct is about an hour at 350, raised grid extender direct a little less depending on temp.. Careful not to burn the grease at 400F and create an acrid flavor.

do you have a thermopen or another instant read thermometer, if so check in about 35 minutes and see what the temp is in the thigh. I believe if it is at 140 it should be done

with a thermapen, breasts 155-160, thighs 165-170 works for me. They will pick up a few degrees resting 10-15 minutes or so.

Jeff,

You are on the right track.

Should take 45 min to 1 hr. I cook mine on a raised grid at 400° spatchcock'ed or whole for 1 hour (chekcing at 45 min).

The brest should be at 160°, legs at 180°. It will be very moist and great tasting.

I was told today to cook it at 500° for one hour. I will give this a try on the next chicken cook.

A good side is to get a deep (toss away) tray 10 x 13 or so and fill it with sliced onions & potatoes. I put that tray under the bird and let it cook the full time.

When I pull the bird I cove the spuds/onion mix with cheese and leave it in the egg for 5 min or so. That will taste as good as the bird.

You will have a good feast tonight. Make sure you don't overcook.

Kent

Good point.
Kent

i go 155 in the breast,and let it sit 15 minutes on the counter. you can go to 160/170, but eat all the breast meat that night if you go 170 or above. it will be dry the next day, though still moist the first night. 155-160 will give moist breast meat that'll still be moist tomorrow too.

180/185 in the thigh

you can safely roast indirect to about 500, if you want to hurry things or crisp the skin

Bob,

I haven't put the chicken directly on the food but I don't see why that would not work other than the possible browning directly under the chicken (chicken and food in tray).

If the tray is sturdy you could put the grid ontop of the tray then the chicken.

The egg raised grid also works well.

Another good option is go to a ceramic store that sells kiln's and pick up some kiln posts (they come in different length but are about 1.5 inches square or some firebricks.

Fill the tray completly full if you can as the potato's and onions will srink in cooking.

I layer from onion to spuds to onion to spuds and also put a little sweet italian sausage, in those layers. Remember a lot of cheese on top after you pull the chicken.

Kent