I didn't spatchcock mine yesterday but I pulled it at 160, and covered it with foil for 10 min while I finished everything else. It was right at 165, when it was carving time.Originally Posted by Axkiker
I didn't spatchcock mine yesterday but I pulled it at 160, and covered it with foil for 10 min while I finished everything else. It was right at 165, when it was carving time.
That's been my experience as well.
I did my first attempt on it yesterday. A whole roasted chicken, It turned out well. It is different than cooking on gas, thats for sure. I threw some asparagus wrapped in tin foil on it, when the internal temp got to about 145 figuring it would be finished about the same time. Not realizing the asparagus was blocking some of the air flow around the plate setter and it dropped the cooking temps, and it wouldn't come back up. So, I opened the vent a little, which in turn added more smoke and gave the asparagus a smokey flavor I didn't care for. Lesson learned. It will get better.
Take a taste of it and you'll know. ;) Get a charcoal chimney lighter. I stuff a few paper towels in the bottom and pour a couple tablespoons of vegitable oil on that then fill with however much charcoal I think I will need. I usually also toss the unburned stuff from the last time on top. Light the paper and in short order you'll have great coals. Just be careful is it gets super hot! Wear some sort of an oven mitt when you dump it in.
Bruce
2019 20 TRX Patriot
Mercury 250 ProXS Fourstroke
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I ended up buying a cheap electric lighter from Wal-Mart. Had it lit in less than 10 min.
If your egg is set at a temp for awhile(pre heated)...then you throw in a big hunk of meat it will drop the temp. Do not adjust vents...it's just like a oven...the heat inside will come back to temp. Takes awhile, plus if the cold meat is close to the temp probe it will change reading. Trust in the EGG.
All the info you need is on the egghead forum, http://eggheadforum.com/. And get a thermapen.
Ive found about a 10 to 15 degree rise in temp once I cover and let it rest. That’s when I’m cooking over direct heat. Weird thing is I’ve not found as much temp rising when I cook low and slow. When I smoke my chickens I’ll let them ride to about 180 and they’ll be fall apart tender.
Not weird that's the way it goes. Not much carry over on low n slow, hot n fast always has quite a few degrees of carryover.
Hey Clif, how have you been liking the Flameboss 300? My iq 120 finally bit the dust.
I love the FB300...seems to do better when I don't use the wifi on my phone. Just the only thing I've noticed. Got a new phone so might be better now(old phone was a s4) now note8.
My fiance gave me a KAB for my birthday, today. For those of you that have them, did you leave the grate in or just use the basket?
I just use the KAB solo. In both eggs
That's what I thought.
Anyone cooking pizzas on the egg? I've got a stone coming in today from amazon. Do I need anything else? I'm thinking platesetter (legs up), grill grate, stone. Do I need something in between the grate and stone?
What stone did you buy?
16" Cast elegance stone from amazon
Thickness?
5/8"
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