spatchcock chicken question on WSM


 
NAR_Simpson

NAR_Simpson

TVWBB Fan
Hello All. I am going to do 2 spatchcock chickens tomorrow on my new WSM. I am thinking of cooking that at 300 - 325. Or should I cook them at a lower temp? They are about 3.5 - 4 lb chickens. How do you cook your chickens on the WSM? Any and all advise is appreciated. Thanks.
 
cook higher, you can cook lower if you want but it doesn't make it any juicier or anything. Cutting the chickens in half can help arrange them on one rack or you can just split them and put one on each rack. Cutting them in half makes getting them off cooker a bit easier though.
 
NAR_Simpson said:
Hello All. I am going to do 2 spatchcock chickens tomorrow on my new WSM. I am thinking of cooking that at 300 - 325. Or should I cook them at a lower temp? They are about 3.5 - 4 lb chickens. How do you cook your chickens on the WSM? Any and all advise is appreciated. Thanks.
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Looking forward to hearing the details of your cook & seeing some yardbird pics, Ryan! Good luck!!!
 
Thanks all for the advise. The birds came out great and everyone loved them. I used Apple and Hickory for smoke. Next time I think I may cook them a little higher , around 350, to get a better skin on them. Or put them over the coals for a few minutes when they are done. I did the Apple Brine on the chickens from here and everyone really liked it. I can't wait to try the Apple Brine on a turkey. Sorry I did not get any pictures this time, but I will next time. This was my first cook on our WSM and really enjoyed how it preformed.
 
Congrats on your success!

I like to "smoke" chickens at BBQ temps (325-350*F) vs smoke temps (250 +\- 25*F). I especially like the crispy skin the Cornell Chicken recipe gives chicken.
 
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NAR_Simpson said:
Thanks all for the advise. The birds came out great and everyone loved them. I used Apple and Hickory for smoke. Next time I think I may cook them a little higher , around 350, to get a better skin on them. Or put them over the coals for a few minutes when they are done. I did the Apple Brine on the chickens from here and everyone really liked it. I can't wait to try the Apple Brine on a turkey. Sorry I did not get any pictures this time, but I will next time. This was my first cook on our WSM and really enjoyed how it preformed.
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Congrats on your successful cook, Ryan! How did you do with getting your WSM to temp & maintaining it? Glad to hear everyone liked it! ;)
 
Pat, the WSM did not take long to get to temp and holding a temp is pretty easy. I did my "burn in" Saturday night and I played with the bottom vents while doing so. I was able to bring the temp up and down with ease. I am really looking forward to more cooks with the WSM. Since I did 2 chickens for Sunday dinner, we had plenty of leftovers. Wife decided she would use the leftovers in a Chicken and Sausage Gumbo! Man I can't wait until tomorrow to try that Gumbo with the smoked chicken.
 
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i also like to cook at 325-350 and put the halves under a foil wrapped brick. I think i get a more even meat cook and consistently crispy skin.
 
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