Spatchcock Chicken on the Smokey Joe

[Darryl P]

The Smokey Joe is quite versatile. Today I cooked a spatchcock chicken on it with my homemade rub. Used 1 small weber chimney full of kingsford and grilled 20 minutes per side. I have enough charcoal to cook a salmon for dinner. Verdict, cooking so close to the coals the bird had a different flavor than when cooked on the performer. I have no flare-ups until I flipped the bird skin side down. Nice and juicy.

 

[Brad Olson]

Looks good, Darryl! I'm planning on doing a rotisserie chicken tonight but spatchcocking wouldn't be bad, either...

 

[Robert McGee]

DarrylP;
Nice job on the chicken. I am a fan of spatchcocked chicken, my self. However, these days I am more likely to go all the way and separate the chicken into halves as they are easier to handle.

I tend to do chicken the "Hot and Fast" way on the WSM. I get no flare ups and a more predictable result (nice and crisp outside AND juicy inside).

Keep on smokin',
Dale53