Spatchcock chicken on the WSM

[Bob Mann]

It looks great Frank!

 

[S.Six]

No offense taken jim. I think we all dated a girl like that . You actually inspired me to cook this....

I don't think I ever did. Always had to go larger up top. Must of been my BBQ instincts kickin in at an early age.

 

[Jerome D.]

Great cook, Frank! It sounds like everything came together nicely, with moist meat and crispy skin.

 

[Ray.S]

Set up the fire with no water pan , full ish ring of charcoal.... mixture of lump and briquettes....let er get hot and threw the bird on

Great looking cook Frank I might just have to try your technique of no water pan. Did you cook with the lid on? Hot hot is "let er get hot"?

 

[Tim McCann]

Nice color on the bird.

 

[russ olin]

once it comes out of the smoker its all guud

 

[Frank H]

Great looking cook Frank I might just have to try your technique of no water pan. Did you cook with the lid on? Hot hot is "let er get hot"?

Hi ray. Yes. Lid on. For a while the fire hung at 250-275 but once I opened up the bottom vents all the way it shot up to 300 and then at the end it was rolling along at 350. The bird cooked pretty quickly , but then it was technically a "fryer" so smallish. I had planned on flopping the chicken skin side down on the bottom grill at the very end to make sure the skin was crisp , but it turned out to be unnecessary . This was one of the nicest results I've had with roast chicken on the WSM.

 

[Gregory R]

Replies are cracking me up!! The chicken looks really, really good!! Will have to try this soon!!

 

[Andy Beers]

looks great

 

[Mike Holt]

looks great