Weber Kettle Club Forums

Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: M635_Guy on October 02, 2019, 03:40:24 PM

Title: Spatchcock Chicken
Post by: M635_Guy on October 02, 2019, 03:40:24 PM
Once again - for my fellow noobs, the remote thermometer is the deal...
(https://imagizer.imageshack.com/v2/1024x768q90/921/V2n1hP.jpg)

Lid on - fiddled with vents to keep temp through the whole cook - Lid off to take the chicken off:
(https://imagizer.imageshack.com/v2/1024x768q90/923/eH4W3J.jpg)

I'm not getting a lot of temp consistency - I'm wondering if I should let the coals go longer for consistency, but it hasn't really hurt the outcome yet.  I used a little applewood, and it was delicious!
Title: Re: Spatchcock Chicken
Post by: Kneab on October 02, 2019, 03:48:28 PM
Nice looking bird.

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Title: Re: Spatchcock Chicken
Post by: HoosierKettle on October 02, 2019, 04:16:11 PM
Nice. Meat temp is most important. Grill temp can fluctuate all it wants as long as your cooking and not smoldering.


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Title: Spatchcock Chicken
Post by: michaelmilitello on October 02, 2019, 05:52:52 PM
Temp precision is for ovens.  Donít sweat it, grab a beer, and have fun. The bird looks grate!


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Title: Re: Spatchcock Chicken
Post by: JEBIV on October 03, 2019, 03:19:22 AM
Before the days of thermometers to monitor grate temps we cooked based on time a good cleaning burning fire  and feel then stuck the protein with a slow ass reading meat thermo and then ate! and it was fun !!
Title: Re: Spatchcock Chicken
Post by: M635_Guy on October 03, 2019, 03:54:23 AM
It seems like things are more finicky when you have lit and unlit coals - temps go down as the top-coals burn down, but go back up as the bottom coals come on-line.  It hasn't hurt anything yet, so I'll get used to it, but if there's a better way to narrow the range I'd appreciate the tips.  I need to mark the positions of the bottom vent, and my intention was to manage mainly using the top vent but that wasn't possible as at one point things dipped well under 200F and I needed to get some air in there.  Toward the end of the cook, things got a lot more stable.  Not sure if that was a sweet spot on the vents or the coals got themselves to an even state (or both).
Title: Spatchcock Chicken
Post by: HoosierKettle on October 03, 2019, 04:43:03 AM
Top wide open all the time for normal baking roasting temps.

Now try a no lid cook. Set up a two zone (no baskets) fire and cook burgers or thin chops. Cook right over the coals and slide over when needed to control flare ups.


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Title: Re: Spatchcock Chicken
Post by: M635_Guy on October 03, 2019, 06:00:47 AM
Top wide open all the time for normal baking roasting temps.

So you use the bottom vent only to control temps?
Title: Spatchcock Chicken
Post by: HoosierKettle on October 03, 2019, 06:41:57 AM
Top wide open all the time for normal baking roasting temps.

So you use the bottom vent only to control temps?

Yes. Iíll use the top vent once in a great while on low and slow. Like @kettlebb says, itís the chimney. You risk putting your fire out which sounds like almost happened since you dipped down to 200. In extreme cases you can cause soot on the food.


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Title: Re: Spatchcock Chicken
Post by: KevinInStL on October 03, 2019, 06:47:37 AM
Hah I made my first Spatcocked chicken yesterday as well, though I was unfortunately in such a rush that I had to do mine in the oven rather than the Weber  :-[

Here are a couple long threads I started recently on using top vs bottom vents:
http://weberkettleclub.com/forums/index.php?topic=43438.0

https://tvwbb.com/showthread.php?78754-Temp-control-adjust-top-or-bottom-vents
Title: Re: Spatchcock Chicken
Post by: SmokeVide on October 04, 2019, 07:37:09 AM
Looks delish. Hate to admit it, but Iíve never done a spatchcock ó the rotisserie is just so much fun. Iím gonna have to give it a shot.


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Title: Re: Spatchcock Chicken
Post by: M635_Guy on October 04, 2019, 02:03:50 PM
Looks delish. Hate to admit it, but Iíve never done a spatchcock ó the rotisserie is just so much fun. Iím gonna have to give it a shot.


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I don't have a rotisserie, and the spatchcock was easy enough.  A bit more prep of the food obviously, but essentially zero extra prep of the equipment, which is nice.