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Spatchcock Chicken... direct?

GirlyEggGirlyEgg Posts: 622
edited 8:18PM in EggHead Forum
I'm guessing direct...


  • I have always done them indirect with a drip pan below. Chicken fat hitting the hot coals might make for nasty smoke. If you want to crisp it up, right before it is done pull the platesetter and cook direct on the skin side to crisp up.
  • BENTEBENTE Posts: 8,337
    i always do raised direct!!!!

    here is the link to the whiz"s spatchcocked

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • I have always done them indirect. Really great way to enjoy chicken
  • CraigCraig Posts: 69
    Last week I did one raised, direct. It was good. Having said that, next time I'm doing it indirect. There was too much smoke for me doing it direct.
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