How big of a bird will fit a Large BGE (spatchcock)?
I think I ask this every year. I am taking better notes this year but they will not help anyways because I am away from home and calling my order in to a new butcher.
How big can I go to get a bird (spatchcocked) on my Large BGE? I can cook it on the original grate OR on the Adjustable Rig.
Cookers:
SnS 22” Kettle and rotisserie.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks iInstant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow, Meathead's Red Meat.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe.
Spices: Lots of 'em.
I don't have any notes on a spatchcocked turkey from when I had a large BGE, but I'm thinking maybe 16-18 pounds if it's a "chunky" turkey; a few pounds less if it's "lanky". I could be wrong, so maybe someone will chime in soon.
I have never done one, but I think you will be in the ballpark if you sit the turkey on it's back and the measurement to the peak of the breast is 8" or less. The length of the turkey would need to be 16" or less.
Don't forget to do a dry or cold run first to make sure everything fits before you fire up that Large. I have made that mistake before TimmyR and like EdF mentioned, watch out for the dome thermometer.
Thanks allsid I am now thinking I'll cook it traditional style on the Egg. Still should not be a problem since I can drop the Spider in and use my AR to put the bird lower. Now planning 18#. I will definitely dry-run it when I pick up the bird the day prior.
Sorry, Troutman, no pix. Just a routine butt cook with MMD. I can; however, say that the BGE hot spots are apparent when you do four of 'em and the spots are exactly where you'd expect--right in the "gaps" between the plate setter legs.
Willy It's not all that much but I honestly do not know exactly, I've never measured at more than one grate. I just manage a grate temp and the lid. Those do vary a lot in the beginning but converge as everything stabilizes. I usually will swap the shelves at mid-cook. Same with ribs and 3 shelves except I rotate them about 3 total times. Hopefully that helps.
OK...from spatchcock to butts....anyone confirm 18# of bird should fit no prob on Large BGE? I want to spatchcock it, but will cook it traditionally if needed. Planning to pickup a rib rack tomorrow to have on hand to use if needed.
I decided not to spatchcock. 19# bird on the second shelf of my AR. Drip pan on stone on spider. Egg likes around 300 degrees with the full pan of drippings.
EdF What are the temps you run for such a large bird? I was handed a Pterodactyl from my MIL to handle the family turkey this year. It's a 21lb bird, I thought about running a 275-300 deg temp in my LBGE. What are your thoughts on those temps?
If I can, I'd like to spatchcock it, but I'll have to do some test fits and i'll do what's necessary.
I've found so far, running from an 8lb to 22lb bird that I don't really need to change the temps. Now with those huge birdies (25+) that may require some modification.
Anyway I've done a few 21lb birds like so: start the egg at 400, put in the bird, and immediately throttle down to 325. Takes some time, but it works out. I then keep it at 325 for the duration. https://www.evernote.com/l/AKIPIWtH6...z_iRGPCCLGcIps
That was my plan. I have the rib rack so I could drape it over that to help it fit if it was too tight. Please share pix of the 22# bird spatchccked on the egg!
. It's a 21lb bird, I thought about running a 275-300 deg temp in my LBGE. What are your thoughts on those temps?
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