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Spatchcock Chicken on Lang 36" - Page 2

post #21 of 29
Quote:
Originally Posted by twoalpha View Post
 

Have you checked the actual temp in the MES with a calibrated probe? MES readings are known for being inaccurate.

 

Also keep the vent open.

 

Yes I use a Maverick Probe and also put another Poulder probe that I have in another area of the chamber. I am very careful/ accurate with all of my temps. I typically have 2 Mavericks and my poulder in use for every smoke, plus I check the ITS of all of my meats before pulling with my Thermopen and/ or thermopop intant reads.

 

My MES actually runs hot, and with 2 of the spatchies I have done, I let it run hot which put my mav probe at 289 for most of the cook, and even those ones ended up with less desirable skin.

 

just wondering if anyone else has any other tricks or secrets to getting good skin if I want the full cook to be in the smoker. The other thing I have been planning to try is to pull it at some point after it has gotten some smoke, and throw it into the oven at a higher temp to crisp up the skin.

:hijack:

post #22 of 29

TA

 

Chicken done this way is the best,  POINTS!!!

 

Great looking bird and Q view.

post #23 of 29

Beautiful Bird, Bro.

 

Points for getting great colour on the chicken, Larry.

 

Disco

post #24 of 29
Thread Starter 
Quote:
Originally Posted by boykjo View Post
 

Excellent looking yard bird TA........:first:     Nice sticks too.................Thumbs Up

 

Points!!!!

Joe

 

Thanks for the point 

 

Both turned out very good.

 

Larry

post #25 of 29
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Beautiful Bird, Bro.

 

Points for getting great colour on the chicken, Larry.

 

Disco

Disco

 

Thanks for the comments and the point.

 

Larry

post #26 of 29

twoalpha, I love the look of that bird. Worthy of points. 

post #27 of 29
Quote:
Originally Posted by Travisty View Post
 

 

Yes I use a Maverick Probe and also put another Poulder probe that I have in another area of the chamber. I am very careful/ accurate with all of my temps. I typically have 2 Mavericks and my poulder in use for every smoke, plus I check the ITS of all of my meats before pulling with my Thermopen and/ or thermopop intant reads.

 

My MES actually runs hot, and with 2 of the spatchies I have done, I let it run hot which put my mav probe at 289 for most of the cook, and even those ones ended up with less desirable skin.

 

just wondering if anyone else has any other tricks or secrets to getting good skin if I want the full cook to be in the smoker. The other thing I have been planning to try is to pull it at some point after it has gotten some smoke, and throw it into the oven at a higher temp to crisp up the skin.

:hijack:

Travesty, I'll be honest, I never liked my brid off the Smoking-It #2 (its an electric smoker in case you aren't familiar with them). I tried everything and got pretty good at everything else I did on it. I use an Auber PID with direct control so I can run it as hot as I like and no matter what, never good bird. 

 

Added a pellet smoker to the arsenal and the chicken is the bomb on this thing. 

post #28 of 29

awesome chicken.  point! 

b

post #29 of 29
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

awesome chicken.  point! 

b

BD

 

Spactcocked chicken trurned out great and will be doing more of the same.

 

Thanks for the point and the interest.

 

Larry

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