I will be cooking a 13.5 pound spatchcocked bird on a Weber genesis silver. My drip pan just barely fits under my grate, so I will not have the recommended space between the bottom of my bird and the lip of my drip pan. I will be cooking at 325. Question--do I need to flip the bird during my cook? Meathead and team, keep up the great work! Thanks and happy thanksgiving!
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Question about Spatchcocked Bird
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
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Well, you want the bottom of the bird to NOT be in the drip pan, but it sounds like your's is above, so smoke should be able to kiss the bottom. The real worry, as I understand it, is that the bottom skin might not crisp. But I really don't eat much off the VERY bottom anyway.
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Sorry this was a little late! Hope you let us know how it went; and hopefully with pics.
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