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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-28-2013, 03:41 PM   #16
Oldbob
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Nice Color ..Good Job !!
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Unread 01-28-2013, 03:52 PM   #17
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10-4 on 375*. Your bird looks delicious.
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Unread 01-28-2013, 04:03 PM   #18
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Quote:
Originally Posted by cricky101 View Post
Looks great! And I'm a big fan of the Yardbird too. Still working through the 5lb bag I bought a while ago.

Do you remember about how long you cooked your chicken? I haven't done a spatchcocked bird in quite a while and I'm trying to remember if it's something I can do on a weeknight easily for a late dinner ...
I can't remember exactly but I think it was about 1.5 cook time. I ended up dialing the temp down a bit in the end though because I didn't want the skin to burn.




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Unread 01-28-2013, 04:07 PM   #19
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Nice looking bird!

I never really monitor my temp when I am cooking spatchcocked chickens. I just bank about 2/3 of a chimney of lit coals to one side of the OTG behind some fire bricks throw some chunks on and let 'er rip with the vents all the way open. I might rotate the bird once during the cook. I don't even put it under bricks any more.

Seems to pretty reliably be done after about 50-60 minutes. Next time I do it, I might put a probe in to see what my OTG is running. I am guessing it is 375-400. Next time, I'll see if I detect a different keeping the temp a little lower.
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Unread 01-28-2013, 05:41 PM   #20
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Quote:
Originally Posted by Enkidu View Post
Nice looking bird!

I never really monitor my temp when I am cooking spatchcocked chickens. I just bank about 2/3 of a chimney of lit coals to one side of the OTG behind some fire bricks throw some chunks on and let 'er rip with the vents all the way open. I might rotate the bird once during the cook. I don't even put it under bricks any more.

Seems to pretty reliably be done after about 50-60 minutes. Next time I do it, I might put a probe in to see what my OTG is running. I am guessing it is 375-400. Next time, I'll see if I detect a different keeping the temp a little lower.
I actually use the Weber charcoal holders now only because they make it easier to clean up and save charcoal. Before I got the holders I used your method and it worked great. I did have to keep my lower vent almost closed to keep the temp below 400 sometimes, but not always. Man, I love my kettle! I wanna be buried with it! It's smoking a tri-tip for me right now as I type.




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Unread 01-28-2013, 06:39 PM   #21
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Quote:
Originally Posted by chriscw81 View Post
I actually use the Weber charcoal holders now only because they make it easier to clean up and save charcoal. Before I got the holders I used your method and it worked great. I did have to keep my lower vent almost closed to keep the temp below 400 sometimes, but not always. Man, I love my kettle! I wanna be buried with it! It's smoking a tri-tip for me right now as I type.




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You can do anything on a kettle! I am sure I will be using my UDS a lot when I build it in a couple weeks, but now, 90% of my Q'ing is done on my OTG. In the last 3 weeks, I've made 2 briskets, two butts, and 2 chickens on it. And I've even got my method down on briskets to the point where I can maintain 10-12 hours at 220 on a single load of coals with no water pan (which is great for overnight cooks when I want it done for lunchtime the next day and don't want to wake up early for a HnF cook).

I love my mini-WSM (heck, I've even cooked a packer on it) but I always seem to come back to the kettle. I imagine the UDS will be even easier to use once I have gotten used to it, but I am guessing that if I were told I could only keep one cooker (even after I have UDS experience) it would be my kettle.
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Unread 01-28-2013, 07:21 PM   #22
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Yum Chris, That's a beautiful bird! Nice job!
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Unread 01-28-2013, 07:31 PM   #23
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I'm cracking up about the pregnant wife. I been there buddy!!!
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Unread 01-28-2013, 08:14 PM   #24
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Looks real good, got me itching to do another bird on the kettle.

What's the scoop with the skewers?
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Unread 01-28-2013, 08:25 PM   #25
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Looks good! (Yeah, you do not want to keep a pregnant woman waiting! Been there, tried not to do that!)

How did the lid thermometer compare with readings form the ET-732?
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Unread 01-28-2013, 08:53 PM   #26
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Quote:
Originally Posted by Smoking Westy View Post
Looks real good, got me itching to do another bird on the kettle.

What's the scoop with the skewers?
The skewers make it much easier to handle after its spatchcocked. It's not necessary but I recommend trying it. Sometimes I like to flip the bird during the cook(which I didn't do this time) and its a breeze with skewers.




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Unread 01-28-2013, 09:39 PM   #27
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Quote:
Originally Posted by HankB View Post
Looks good! (Yeah, you do not want to keep a pregnant woman waiting! Been there, tried not to do that!)

How did the lid thermometer compare with readings form the ET-732?

i'm glad you asked that quesion. the few times ive cooked on this new OTG(ive had lots of cooks on the older model without a dome thermometer) i think the dome thermometer has been reading high because of its postion relative to where my coals are. when i have my kettle set up like this:



i alternate my exhaust being at the head and foot of the bird to make sure it cooks evenly. when doing that the dome thermometer always ends up right above the coals so it reads higher than the temp the food is getting. when i only have coals on one side i put my exhaust opposite of the coals and the problem isnt quite as bad. here is a pic of where the thermometer is on the lid so you can see what i mean.

now the short answer, i'm pretty sure it was gonna read higher so i didnt pay much attention to it, although i was excited to have it on the OTG. i did, however look a few times and it was reading 30-40 degrees higher than my maverick that was right near the food.

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Unread 01-29-2013, 03:41 PM   #28
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Quote:
Originally Posted by chriscw81 View Post
The skewers make it much easier to handle after its spatchcocked. It's not necessary but I recommend trying it. Sometimes I like to flip the bird during the cook(which I didn't do this time) and its a breeze with skewers.





I wondered if it was for handling, I'll have to give it a shot, thanks!
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