Reply to thread

Message: [QUOTE="MCC, post: 1558017, member: 145"] I do whole birds on my Big Green Egg, and deploy a ceramic shield / stand for indirect cooking. In essence the BGE become a large convection oven, but with lump charcoal as the heat source. Start them out at 550 for 10 - 15 mins, then hold them at 320 for 60 - 75 mins, depending on the size of the bird. The short stint at 550 crisps the skin nicely. I season them with olive oil, hot smoked paprika, garlic, sea salt and sage. [/QUOTE]