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Direct or indirect for spatchcock?

CheeseggheadCheesegghead Posts: 42
edited 8:53PM in EggHead Forum
What's the best way to do spatchcock chicken, raised direct or indirect? I have seen both methods done online with what looks like good results either way. Thanks!


  • Direct, raised grid, 350* for 55-60 min on a large.
  • You are right they are good both ways. I prefer indirect but I have to crisp the skin at the end. If you go direct I would recommend a raised grid.
  • what Rich said. I tried my first spatchcock ever on the egg that way and it was great.
  • Cheese, As the others have said, you can go either way. I prefer doing them indirect, with a hotter egg. I posted this cook last night.... Indirect, and the Egg wavered between 400-425*. These hens temped out in 35-40 minutes, and as you can see, the skin was good and crispy. I wish you the best! :)
  • Thanks for the advise, think I'll try indirect for supper since I don't have a raised grid setup and I'm too hungry to come up with one right now. I will be doing 4 of them on Saturday for a get-together a fellow egger and I are having for about 40 people. By then, I should be able to get a nice raised grid set up. Will also be doing brisket, butt, ribs... Oh, and good-old Wisconsin deep fried cheesecurds. We'll be posting pics of the event!
  • Oh boy you started it now! :laugh: Indirect for me as I can smoke it deeper and at a lower temp.
  • 626849819_z9akT-425x425.jpg

    I did mine direct on a raised grid at 400°F:
    Spatchcocked Chicken with Gremolata.
    The cook ran about an hour and ending up nice and moist with crisp skin.

    I also want to try Whiz's indirect Dead Simple Spatchcock Chicken. Seems like an easier way to get similar results.

    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
  • timctimc Posts: 28
    I just use direct heat on the normal grill. It works out great!
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