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Thread: Spatchcock or whole?

  1. #1
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    Spatchcock or whole?

    With my acquisition of a WSM this year, I'm going to be smoking a bird for Thanksgiving. I'm leaning the spatchcock route, but I would love to hear what you guys/gals think.
    2016 Green EP-330, 2017 22" Black Kettle Premium 2012 Grass Green C&B Performer 2012 18.5 WSM

  2. #2
    TVWBB 1-Star Olympian John Solak's Avatar
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    I have done it both ways, couldn't really tell a difference, presentation of a Spatchcock turkey has a sort of cool factor just because you don't see it that often.
    Weber 26.75 OTG, Blue Weber 22.5 Performer, Black Weber 22.5 OTG,18.5 WSM,Black Weber Jumbo Joe,UDS,Weber Q100, Santa Maria Style Grill

  3. #3
    TVWBB Platinum Member Phil Perrin's Avatar
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    Spatchcock on the kettle is how we roll around here! Cooks quicker, and the presentation is cooler!
    Lagers and pilsners and ales, oh my!

  4. #4
    TVWBB Wizard Rusty James's Avatar
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    Quote Originally Posted by Phil Perrin View Post
    Spatchcock on the kettle is how we roll around here! Cooks quicker, and the presentation is cooler!
    Direct heat?
    18.5", 18.5", 14.5", & Royal Oak Lump / Briquettes

  5. #5
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    Spatchcock, WSM.
    Bill: WSM 22.5 BBQ Guru DigiQ DX2 : Maverick ET-733 : BHG Gas Grill: His & Hers John Deere Lawn Tractors

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    TVWBB Fan Paul Isa's Avatar
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    What temp for spatchcock? Do you flip it during the cook? Water pan in or out?

  7. #7
    TVWBB 1-Star Olympian John Solak's Avatar
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    When I tried it I cooked it on a UDS, so no water pan, I did not flip it and I'm guessing my cooking temps were around 300-350 degrees.
    Weber 26.75 OTG, Blue Weber 22.5 Performer, Black Weber 22.5 OTG,18.5 WSM,Black Weber Jumbo Joe,UDS,Weber Q100, Santa Maria Style Grill

  8. #8
    TVWBB Hall of Fame Dwain Pannell's Avatar
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    I have to go the other way fellas. Nothing like the Norman Rockwell with the whole bird on the platter. What can I say: I am a traditionalist.

    Last edited by Dwain Pannell; 10-14-2017 at 07:00 PM.

  9. #9
    TVWBB Gold Member Dustin Dorsey's Avatar
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    I've done both. I with Dwain on this one. I prefer the traditional presentation. I cooked my last bird on the kettle and loved it. It's very easy to get high temps on the kettle. I'll probably cook my next on the WSM if we have thanksgiving here.
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

  10. #10
    TVWBB Wizard Rusty James's Avatar
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    Quote Originally Posted by Dwain Pannell View Post
    I have to go the other way fellas. Nothing like the Norman Rockwell with the whole bird on the platter. What can I say: I am a traditionalist.

    Nice lookin' turkey, Dwain!

    Cherry wood for smoke?

    I did the next best thing by using fresh cherry pits.
    18.5", 18.5", 14.5", & Royal Oak Lump / Briquettes

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