I am going to cook spatchcocked chickens on a WSM 22.5 today at 325 degrees f. I will probably brine. How much time should the cook take?
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Chicken on a WSM 22.5 ... How long?
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Club Member
- Jun 2016
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- Rockland county New York
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I would go a little hotter. 350-375*. That will give you a more crispy skin. The cook should take about an hour and a half. Give or take. The higher the temp the shorter the cook.
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Charter Member
- Dec 2014
- 1355
- NC, The Triad
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WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.
Definitely go hotter as mentioned above. I would start checking internal temps at an hour. Also, cook it indirectly, putting some HD foil on the grate below to catch the drippings to avoid a big mess to clean up.Last edited by Hulagn1971; September 30, 2017, 11:29 AM.
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Club Member
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- Huntington Beach, Ca. Surf City USA.
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Plan on two hours from lighting the coals. 325° is a minimum. The brine may affect your skinn depending on temp.
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Founding Member
- Jul 2014
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- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
What Jon Solberg said. Trust me he has cook enough chicken to know. We don't called him the Chicken King for nothing. 😊
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