So I tried spatchcock chicken and it turned out halfway awful.
I preheated the grill with few wood chips for about 15 minutes, than added heatshield and waited a bit more to get to 170c temp.
As soon as I added the damn chicken, it dripped grease like crazy and almost throughout the whole cook it created a white smoke.
While the meat was nicely done and juicy, it tasted awful on the outside thanks to the smoke, and the heatshield was pretty much black from the burned grease.
So my question is, would some sort of a grease pan help at all or was the chicken too moist, fat skin?
There is no a available pan to buy here so my option would probably be an aluminium diy version.
by Krejcimir
4 Comments
Forgot to add, the wood chips were for a slight smoke flavour, the heat came from a normal charcoal.
Sounds like you answered your own question on what you need to do
An aluminum DIY catch pan would be a viable solution. Sit it an inch above the deflector plate so it doesn’t scorch and you’re good. I used a few copper pipe fittings to make the space or get some other spacers.
I use an aluminum pie pan on my Jr. Fits perfectly between deflector plate and grate. I also add water to it to keep things moist.