Forever spatchcocking chickens...no q view

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fwismoker

Master of the Pit
Original poster
Dec 31, 2012
4,279
1,033
North East Indiana
This is mostly for UDS folks/wsm mini owners or anyone that cooks directly over the coals with out baffles out bowls that catch all the drippings.

I smoke birds all the time ..cook 325, never brine and they always turn out incredible. This weekend I took the drum to friends for a cook out and decided to spatchcock 3 birds vs whole. ...No I didn't have my camera but you've seen enough of my chickens)))

Long story short cooking chickens over coals produces a lot of smoke with all that grease but with 3 spatchcocked birds it looked like smoke from a forest fire coming out the vents...LOVED IT!!

I always get good smoke flavor but spatchcocking took it to a whole other level. Moral of the story..UDS owners spatch your birds!!!
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Spatching is one of my favorite ways to cook chicken! What happened to using the mini???
 
I agree, spatchcocking is the way to go! I like to remove the keel bone and ribs as well. I love the looks on my guests' faces when I carve the chicken at the table in about 10 seconds.
 
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Spatching is one of my favorite ways to cook chicken! What happened to using the mini???
They asked me to do a third bird so the chickens went on the drum and corn, onions, potatoes and green beans went on the mini!

The mini mod I did won't go to waste though...especially doing a couple of pork butts!
 
Case take the terra pot out for a spatchcock if you haven't done so!
The last couple that I have done I have only used the steamer tray as a diffuser, and ran the smoker at 325*-350*. I was going to do one tonight but I forgot to take the chicken out of the freezer. May have to just go buy one!
 
Dude one of the quarters fell off wile trying to remove the birds...that's always a crowd pleaser when they see it fall apart right in front of them...lol

I've been getting Tyson all natural@ Aldi for about $5...can't beat it
 
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