Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

How to spatchcock and smoke a chicken on a Yoder Wichita offset smoker

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    How to spatchcock and smoke a chicken on a Yoder Wichita offset smoker

    Starting with the chicken, rip the guts/giblets out and spatchcock (butterfly) it. Trust me, do it. Meathead has an excellent, succinct page here on how to spatchcock a bird. The same applies to a chicken as a turkey, except a chicken will be a bit easier.

    Here's mine just spatchcocked but not trimmed yet. Scrape all the loose gunk out of the inside of the cavity, sometimes it hides tucked up in near the spine you just removed.

    Pat it dry thoroughly on both sides. Repeat. Click image for larger version

Name:	IMAG5972.jpg
Views:	169
Size:	68.8 KB
ID:	37178
    Click image for larger version

Name:	IMAG5974.jpg
Views:	207
Size:	69.9 KB
ID:	37179







    Notice the blobs of excess skin & fat (red arrow & circle). I like to trim all that stuff off & make a nice neat bird while I have the chance. Click image for larger version

Name:	IMAG5975.jpg
Views:	194
Size:	51.6 KB
ID:	37180






    Pat it dry again. Here's the inside of the cavity with a generous dose of rub. I like to use my Huskee's Rib Rub on chicken, it's my family's favorite chicken rub. I leave the salt in mine and use it as the dry brine. In this instance I dry brined (with full rub) for about 3.5hrs.

    You don't HAVE to do this, most (including Meathead) prefer to dry brine chicken & turkey with salt only. This is the new norm. Just be sure to use a salt-free rub (and maybe a dash of finish salt on top). You really could use just about any pork or chicken rub. Memphis Dust would work well on chicken too. Click image for larger version

Name:	IMAG5977.jpg
Views:	171
Size:	102.2 KB
ID:	37181





    It's a good idea to put a little rub up under the skin too, just to help add more flavor....especially if you or your guests will be pulling the skin off anyway.

    Here I'm peeking up underneath to see the breasts. Insert whatever adult joke you'd like here.

    I add some rub and push it up in with my gloved fingers as far as I can reach.
    Repeat for other direction. Trim any of the thin membrane that attaches the skin to the meat. The skin will still lay on top just fine after doing this. I also did this with the thighs, but a pic isn't really necessary- you get the idea. Click image for larger version

Name:	IMAG5978.jpg
Views:	178
Size:	63.9 KB
ID:	37182







    Here it sits in the fridge to dry brine, protected with paper towel barrier to avoid leaking chicken juice in my fridge.
    Notice it's not covered- we want the skin to dry out as much as possible. Many folks go 24-48 hrs with the chicken dry brining in open air. Helps crisp the skin when cooking. Click image for larger version

Name:	IMAG5982.jpg
Views:	171
Size:	115.9 KB
ID:	37183







    After heating the smoker up (I have a separate post on that since it was too much to combine into a single post) the chicken had dry brined for about 3.5hrs before going on the smoker when it hit ~325.

    I like to place a temp probe in the center of the cooker so I knwo an average temp. It will be hotter nearest the firebox while it's heating up, but once it comes to temp and the chimney cap is opened fully, the chimney side will become hotter. Here's the probe placement. Click image for larger version

Name:	IMAG6012.jpg
Views:	169
Size:	86.7 KB
ID:	37184
    Click image for larger version

Name:	IMAG6013.jpg
Views:	186
Size:	67.6 KB
ID:	37185







    The chicken gets placed on what will be the hotter side nearest the chimney. Click image for larger version

Name:	IMAG6046.jpg
Views:	166
Size:	84.6 KB
ID:	37186







    After about 1.5 hrs, with an average temp of 375 (reaching 399 for about 15 min) the breast probe read 160. I pull it when the ThermoPop confirms 160-162 both sides.

    Not the prettiest bird I've done, but it was surely the best one yet. Higher temps= quicker cook and juicier bird. Notice how with even a avg temp of 375 and a 15 min peak of 399 the skin isn't black, and this is with all logs. Click image for larger version

Name:	IMAG6057.jpg
Views:	169
Size:	124.8 KB
ID:	37187







    A shot from deep into the breast, look at that juice! Click image for larger version

Name:	IMAG6063.jpg
Views:	170
Size:	73.6 KB
ID:	37188
    Last edited by Huskee; December 5, 2014, 12:47 AM.

    #2
    Sweet mother of meat! Great job.

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      Thanks!

    #3
    Looks Great Huskee and great post

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      Thanks buddy

    #4
    Looks awesome Huskee!! After last nights Seminar I'm really wanting a stick burner

    Comment


      #5
      cdd, we all want one... well not DW or A-ron. BUT the rest of us do!

      Comment


        #6
        +1

        On both the compliments and on wanting a stickburner

        Comment


          #7
          Originally posted by cdd315 View Post
          Looks awesome Huskee!! After last nights Seminar I'm really wanting a stick burner
          Thanks! They're sure fun. They're rewarding I guess I can put it that way. I wish everyone could get a chance to try it.

          Comment


            #8
            Excellent post! I like the step by step instructions with good pictures. And yes, I am definitely yearning for a stick burner too. I will get one, no doubt about it, it's just a matter of time...

            Comment


              #9
              Great post Huskee. You do good work! Nice pictures too.

              Comment


              • Huskee
                Huskee commented
                Editing a comment
                Sorry I missed this compliment Breadhead, thanks for the nice words!

              #10
              Great post. I am doing one right now the same way except on a GMG pellet grill. I thought I would try adding some smoke flavour by cooking at 160 for a couple of hours first. We will see how that turns out.

              Comment


                #11
                Great post, I will be using this when i finally get my Yoder

                Comment


                • Huskee
                  Huskee commented
                  Editing a comment
                  Thanks. I had to weed through some nonsense to find the last meaningful post in this thread, lol. Oh those crazy kids down there....

                #12
                Spinaker I don't think Huskee has been using his Yoder since he has the SnS. What a shame 😢

                Comment


                • Huskee
                  Huskee commented
                  Editing a comment
                  Been a while, but I do. I use it when I have a load that wont fit on the kettle. I am running low on wood at this time and it's too hot to go cut more. But soon.

                #13
                So does one yodel while they cook on a yoder???

                Comment


                • Huskee
                  Huskee commented
                  Editing a comment
                  I do whether it's normal or not.

                #14
                Like this I think...


                Comment


                  #15
                  That was equally depressing and entertaining at the same time.

                  Thanks to a few cooks feeding an offset wood, the Pit Barrel Cooker, B & B Hardwood Briquettes, Insulated Vertical Smokers, Auber fan systems, the SnS.....I never have to feed wood to a smoker again.

                  Comment


                  • Munch
                    Munch commented
                    Editing a comment
                    Depressing? Or disturbing?

                Announcement

                Collapse
                No announcement yet.
                Working...
                X
                false
                0
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Yes
                Rubs Promo

                Spotlight

                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                The Pit Barrel Cooker May Be Too Easy


                The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                Click here to read our detailed review and the raves from people who own them


                Is This Superb Charcoal Grill A Kamado Killer?


                The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                Click here to read our detailed review of the PK 360

                Click here to order directly and get an exclusive AmazingRibs.com deal



                Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                Click here to see our list of Gold Medal Gifts


                The Cool Kettle With The Hinged Hood We Always Wanted


                Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                Click here for more about what makes this grill special

                 

                Comprehensive Temperature Magnet With 80+ Important Temps

                Amazingribs.com temperature magnet
                Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                Click here to order.


                GrillGrates Take Gas Grills To The InfraredZone


                GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                Click here for more about what makes these grates so special


                The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                kamado grill
                Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                Click here for our article on this exciting cooker