Smokey Joe chicken

[radshop]

Mr. Bones I got my big steak cook today, but got a request for chicken, too. Any tips for doing a chicken on the SJS? I have a whole chicken, was thinking I would halve it.

[EdF]

Spatchcock it. You can search the site for details. But basically you cut out the backbone with kitchen shears, press it down on a surface with skin up to flatten, put some oil between the skin and meat on the breast and if you can, the thighs. Then put it on around 350 skin up. Hopefully you dry brined for a while. It will cook faster than you are used to!

[Mr. Bones]

I think yer on th right track, halvin it.
I've never tried doin a whole chicken in an SJS.
I mainly do chix quarters, parts, bscb's, kebabs...
Sorry I couldn't be more helpful!
Have a Great Cook, amigo!

[Huskee]

Sounds like it'll pose a space issue. Might be a mighty tight fit depending on how you bank the coals.

[EdF]

Not familiar with the configuration, so ignore my response above!

[radshop]

Thanks for the tips. I think I’ll quarter it instead of halves - will give more flexibility in turning the pieces and moving things as needed. It’s kind of funny that I’m scrambling to find grill space, but with 16 people and a most of the food being grilled, I have to adjust.

[DWCowles]

Good luck!

[JeffJ]

Smokey Joe???

Cook it in 2 halves - one half at a time if the SJ is your only available rig.

[Steve R.]

I see a Hover Grill grate in your future!

[Huskee]

Very useful in kettles, not just grate space but the higher hotter zone adds efficiency to a cook!