How many whole chickens?

Cajunegger · May 2010

How many whole chickens can you cook in a LBGE at one time? Somebody told me they knew someone who did 12 at one time and stacked them like a pyramid. will they cook like that? i gotta feed 16 folks this sunday and figure i need 5 or 6 chickens. any ideas?

shannon

Boilermaker Ben · May 2010

Are you limited to whole chickens? You could do indirect chicken quarters in a multi-tier arrangement.

Cajunegger · May 2010

Only limited to my imagination. That has potential, but i would need to get the grill extender. i may run by the place to see if they have one after work. But, i would rather keep them whole for moisture reasons. I could spatchcock them with a two tier system and indirect. Thanks for the idea.

EmandM'sDad · May 2010

I've done 4 at once on beer can type stands.

Frank from Houma · May 2010

I have done six on an XL but I think you would run out of areage on a Large.

I don't think you will dry out the birds on an Egg. Half chicks on two levels should get you where you want to be.

Alternate idea:
Remove the firering
Put the platesetter on the firebox legs up
Drip pan on the platesetter
Grid on the platesetter with two spactches
Additional grid supported with nuts and bolts off of the first grid
Four beer can chicks on top of the second grid.

EmandM'sDad · May 2010

Four on a large looked like soldiers at attention looking out. i couldn't have fit five. Probably not even 4 large ones.

Mark0525 · May 2010

Is that ok to take the fire ring out and cook without it?

Misippi Egger · May 2010

the whole advantage of your egg is the retention of moistness. In fact, I leave the Daisy wheel off the top of mine when cooking chicken to try to let some of the moistness out and get crispier skin!

If you cook indirect and use multi-tiering plus careful internal temp monitoring, you should not have a moisture retention issue with chicken quarters.

AZRP · May 2010

Moisture in chicken is more determined by the internal temperature that it is cooked to. Breast meat starts to dry out if cooked over 165 while dark meat is moister when pulled at 200-205 than it is at 180. -RP

Car Wash Mike · May 2010

Looks like one has had some cosmetic surgery. :woohoo: :woohoo:

Mike

Frank from Houma · May 2010

Absolutely - I have done it several times with the XL and small. Did it at the Texas Eggfest to get a pineapple close to the lump.

Frank from Houma · May 2010

The two in front had additional parts that weren't all original. Gave them to my neighbors who had three college boys visiting for Christmas. Their mom started cracking up.

Popsicle · May 2010

I did 5 birds beer butt style several times. You have to use about 4# birds to get them all in but it will work. You can easily get 4, 5+# birds on using the same method and this is what I use most of the time. About 325 direct on a raised grid for about 75 minutes. I rotate the grid about ½ way through the cook just to correct for any hot spots. Good luck.
Popsicle

Cajunegger · May 2010

great ideas. thanks from Lafayette.

shannon

Hungry in Lilburn · May 2010

LOL!!! :woohoo:

Hungry in Lilburn · May 2010

Do you think we could get 4 vertical chicken stands on at a large at one time? I am cooking four chickens today and wish I had been able to do them on vertical roasters. I see this as an ongoing issue. I now am getting orders from family and friends for cooked to order.

PhilsGrill · May 2010

Should be no problem. I have a buddy that has a 4 stand holder to do chickens.

How many whole chickens?

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