The Big Green Egg

[antss]

Haven't you bought a grill yet ?  [tongue]

 

[mark60]

I make spatchcock chicken in the BGE with just lump charcoal for fuel, no wood chunks, and there's no smoke flavor that I can taste. I typically run the egg about 350 degrees for chicken and the higher temps don't really create any smoke. You can taste that it wasn't cooked in the oven but there's no smokiness to it, it tastes like summer.

When you're smoking foods poultry and fish do take on more smoke than beef and pork so you usually use a lighter tasting wood, I like apple for chicken.

 

[Bob Marino]

Bob,

I don't use smoking woods on everything I cook.  If I'm cooking a spatchcocked chicken using the "ingredients" you said and you want that flavor profile, I just use regular old lump charcoal.  I start the charcoal and wait for the thick, white smoke to dissipate and all you have is straight heat then, no flavor.  My lump that I go to is Kamado Joe Big Block charcoal.  It's all hardwood charcoal from Argentina and it has no off flavors.  The thing you have to take note of is you have to let the white smoke go and wait for the "thin, blue smoke".  Once you have the thin, blue smoke gone, you just have heat (as noted above). 

Talking about chicken, if you've never spatchcocked one, it will change your life.  I don't know what it is about it, but they are bomb.  That's the only way I will cook one now (if I'm on my KJ). 

My advice, and take it or leave it, is to find someone on this board, or work, or facebook or whatever that lives near you and has all the options you are considering. Then, "invite" yourself over one night, weekend, etc to let them cook for you.  You supply the meat, beer, whatever.  I can tell you from a kamado (not just KJ) aspect, most everyone I know that has one are happy to help sell you on the idea of needing one!  If you ever find yourself in the Huntsville area, let me know I and I'll cook whatever you'd like to show you.  Heck, I'll even let you come over and show you how to cook it and let you do it all on your own.  All I'd ask for in return is the friendship.

Hope all this helps!
Kevin

Thank you for your generous offer of hospitality, Kevin!
Yes, I had grilled a chicken that way years ago and liked it a lot. And that's what I did on the neighbor's Memphis grill.I'm going check out a different wood next time though.

 

[Cheese]

Hmmmn, never heard of those woods being available. Ok, would you mind sharing that recipe?

Those woods are typically not available commercially. I happened to cut down a purple plum and an apricot tree and then cut those down into useable sizes.

The recipe for Paradise Grilled is below. It came out of Weber's Big Book of Grilling. I've also included a picture of the best vanilla ice cream/gelato I've ever had. Ciao Bella gelato is made with Madagascar vanilla...truly the best. 

 

[luke duke]

Get a Klose

 

[Bob Marino]

Get a Klose

Nah, I  want more than a smoker - nice though that is - giving serious condition to a slightly used Memphis.