I spatchcocked 3 chickens and on the WSM with the Hunsaker hanging rack they went!
With the top vent wide open, 2 bottom vents fully closed and the remaining vent about 3/4 of the way open, I maintained a 300 degree temp for 2 hours pretty easily. There was no water pan, but I did set up the bottom grate in case of any accidents with the hooks. It was about mid 70’s yesterday and I was under cover because it was raining when I first started.
I learned my lesson with my rib cook and put a sheet of foil on the bottom, under the charcoal grate to collect greasy ash (made sure the foil wasn’t covering the vents). This made clean up the next day so much easier!
With the top vent wide open, 2 bottom vents fully closed and the remaining vent about 3/4 of the way open, I maintained a 300 degree temp for 2 hours pretty easily. There was no water pan, but I did set up the bottom grate in case of any accidents with the hooks. It was about mid 70’s yesterday and I was under cover because it was raining when I first started.
I learned my lesson with my rib cook and put a sheet of foil on the bottom, under the charcoal grate to collect greasy ash (made sure the foil wasn’t covering the vents). This made clean up the next day so much easier!