Just did a spatchcock chicken as my first kamado cook and it turned out great I think! Very happy with the result.
by mivo90
5 Comments
v15hk
Well done. Was my first cook and still remains my favourite cook to do on the Kamado. I think I tend to go for slightly more colour on the skin. I’ve never tried putting butter on during the cook – might give that a try!
rustyamigo
Next time try 400f for around an hour. Till breast hits 160.
daveychainsaw
My favourite thing to cook. I do 375-400 for about 40-50 minutes. Normally start skin side down then flip. Gets the skin nice and bubbly and crispy.
Apprehensive_Eye6405
One of my favorite ways to cook. I add applewood and smoke low for about 20-30 min, then bump the temps to around 400 F at the dome. Pull it when the breast is at 160F. Thighs should hopefully be around 175-180. You want to render more fat and crisp the skin a bit more.
Eebo85
That looks like me when I walk through the airport security scanner thingy 😅
5 Comments
Well done. Was my first cook and still remains my favourite cook to do on the Kamado. I think I tend to go for slightly more colour on the skin. I’ve never tried putting butter on during the cook – might give that a try!
Next time try 400f for around an hour. Till breast hits 160.
My favourite thing to cook. I do 375-400 for about 40-50 minutes. Normally start skin side down then flip. Gets the skin nice and bubbly and crispy.
One of my favorite ways to cook. I add applewood and smoke low for about 20-30 min, then bump the temps to around 400 F at the dome. Pull it when the breast is at 160F. Thighs should hopefully be around 175-180. You want to render more fat and crisp the skin a bit more.
That looks like me when I walk through the airport security scanner thingy 😅