WSK versus Kettle - spatchcock chicken

[Richard Garcia]

Outcooked......
Check my thread I posted.....both chicken cooks are there....the juiciness, texture, taste.....everything was better.

Read many of your quality posts over the last few years and I believe you always give your honest opinion

 

[David-B]

I think it comes down to airflow, the kettle bleeds off more temp therefore the airflow has to be higher with increased fuel usage to maintain temps vs an insulated smoker with more restricted airflow. I did a lot of a-b taste comparison between my wsm and humphrey insulted smoker and leaned towards the wsm having more/better smoke flavor.

 

[Gary London]

My favourite way to cook a spatchcock chicken (whole or half) is on the WSK, direct over the coals with the grate on the lower level.
Always comes out juicy, never overcooked. No need to stress over the internal temp as long as it's over 75c.
The juices drip onto the coals adding flavour and calms down the heat of the coals under the chicken to prevent it burning.