Yep, get the heat up as high as you can get it indirect. About an hour for spatchcocked is about right, but check to see you're getting about 160* in the breast and 175* in the thighs.
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
With the higher temp you will have decreased smoke, at least the smoke you can see. You can add more with a tube. I do this on my gasser all the time, and it works great. But also, chicken will absorb the smoke differently than pork or beef, and you don't need as much.
Think of it in this way, you’re not smoking the chickie, you’re grillin it, albeit offset probably & adding smoke. I take mine to a hoped 350 - 375, about an hour. Use chips in a pouch or tube. You can make an aluniminum pouch that’ll work juss fine. I forget, do you have a Napolean?
Nippers or bolt cutters make the job much easier on turkeys. I actually do use bolt cutters. I have a set I keep clean and oiled in the kitchen drawer.
Pit Barrel Cooker Slow 'n Sear for 22" Kettle Weber 22" Kettle (Craiglist) Slow 'n Sear for 22" Kettle Weber Rapid Fire Chimney Maverick ET-732 Kingsford Original Charcoal
Kingsford Competition Charcoal
Anova Sous Vide
I usually smoke 2 half chickens but last Sunday I spatchcocked the bird. I really like it better. I cooked it on the PBC around 385. Put 3 large chunks of pecan and heavy dose of PBC all purpose rub. About 1 1/2 hours it was good eating. I think the spatchcocked chicken cooks slower absorbing more smoke.
I usually rub it with my favourite rub , I’ve been using a lot of Oakridge rubs lately and I like there secret weapon or comp on chicken, smoke it at around 375-385 till done. I’ll usually brush on some bbq sauce towards the end. If I want more smoke I’ll use my a-maze pellet smoker. I do more spachcock chicken then when it’s left whole.
When I do chicken on one of my pellet grills I will usually set it on smoke for any where from an hour to 2 hours to get some smoke on it then I crank it up to around 350 to finish it up.
The last one I did was a few weeks ago. I hold the higher temps for the chickies. Want that crispy skin! This is one of Malcom's recipes, but as far as cook on chicken I always shoot for 350ish or so. Chicken will pick up plenty of smoke along the way, and it's easy to over smoke. Dry skin, (dry as possible) and higher temps will give you a moist and crispy bird.
You don’t want a lot of smoke. If ya do to much then it can turn it bitter. I use a smoke pouch on my gasser but only fill it about half full. About 30 mins of smoke on a gasser. With charcoal I only add about 2 to 3 chunks of wood. I use the gasser a lot cause it’s more of a set and forget and I split em in half so I can get 2 7 lbs birds in it that small space
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