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    Hi Everyone

    I just joined up, and looking forward to meeting everyone. I have a grill from Tejas Smokers.

    I have a question right off the bat. I tried grilling a spatchcocked chicken yesterday. After an hour, it was way underdone, and I had to throw it on the gas grill to rescue it (came out very tasty - a piri-piri recipe). The recipe called for grilling the chicken on its back for half an hour on the cold side of the grill, then turning it 180 degrees, still on its back, for another half an hour, then flipping it skin side down on the hot side for just a minute or two to crisp the skin.

    I used one chimney of Kingsford briquets. The thermometer (a good one from Tejas Smokers) showed that the temperature never rose above 300 degrees, and by the end of the cooking time it was well below that. I have a feeling that these were the culprits. I usually only use lump charcoal, but there was none at the store, and these briquets advertised themselves as "lump briquets" that burned as hot as lump charcoal, but last longer, so I thought I'd give them a try. Is it really possible that Kingsford sells such an inferior product?

    Or perhaps the grilling instructions were wrong. Would appreciate any insight!

    #2
    Welcome from Indiana

    Comment


      #3
      Welcome to the Pit! I can't help with that one.

      Comment


        #4
        Welcome from Minnesota. Not sure about your chicken?? I usually cook it at 300-400 to get it done.

        Comment


          #5
          I haven't done piri-piri - mean to but haven't gotten around to it. That said, I'd never do a chicken at less than 325F.

          Comment


            #6
            Welcome to the Pit from NE Washington state. Along with tips, techniques, and recipes about BBQ we have a lot of fun. If you like music, go to this thread to hear what others are listening to and share what you like. For jokes, go to this thread. Happy to have you along and looking forward to your participation.

            As for the temps, I'm just starting back using charcoal after years of not. Did you have the intakes all the way open? If so, maybe some more charcoal.

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              #7
              Welcome to The Pit! Thank you for the support.

              Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

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              This is a great place to hang out and we hope you will join us on a regular basis. Jump in on the fun!

              -Spinaker


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                #8
                Huntington Beach welcomes you and your chicken. You likely cooked tow low needing at least 325°. Did you close the lid? Do you have an instant read thermometer to check the interior temp of the chicken? Lots and lots of questions here. A client effort finished on the gasser.

                That chicken died a hero! Inferior product, likely not. I can get many hours out of a chimney of kinsford. So perhaps write down what youve done and visit the science aside of coal, two zone set up etc...

                an hour is kind of pushing it at 300°

                dont give up. Get another chicken and revisit your cooker temps with good thermometers. One thing at a time and you will be grilling that bird like a boss!

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                  #9
                  Welcome MarkC

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                    #10
                    Welcome to The Pit!

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                      #11
                      The thermometer from Tejas was in the grill or separate probe? Max Goode says don't trust any gauge in the grill & I agree. EdF, HouseHomey & Skip all suggested a higher temp, which is also on the mark. I shoot for 350 & it takes about 1 1/4 give or take. But I would check your temp reader, I have a hunch it might have been a bit off. Welcome aboard, eat good & have fun!

                      Comment


                        #12
                        Howdy from Kansas Territory, Welcome to th' Pit!
                        Glad ya' joined us, here!

                        Comment


                          #13
                          Welcome to fun and learning! I don't know much about your grill, but the others have given good advice! You will need to know the temperature where the food is. If your grill thermometer was reading the hot side, you would be pretty cold on the indirect side.

                          For specific troubleshooting ideas, post some pictures of your setup. It may help folks understand what you saw.

                          Comment


                            #14
                            Welcome from Washington.

                            Comment


                              #15
                              Thanks, everyone! Not much more to tell about the chicken. With one chimney load of charcoal, the chicken just didn't cook, and towards the end the coals started fading fast. It's possible that the recipe was intended for a weber kettle, and my grill is probably bigger than that and takes more fuel to heat. Using two chimneys instead of one should fix the problem. I'll try again next week and report back.

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