Well, I finally did my first spatchcock chicken smoke yesterday for the family. Here’s a couple birds smothered with butter and a little minced garlic, both under and on top of the skin. One bird was dusted with McCormick’s Montreal Chicken while the other one was coated with Dan Pastorini's Garlic & Herb chicken Seasoning. Let the chicken sit while I went to get the gasser up and running. Mr. Gasser with mail box mod. Worked like a champ. Smoked at 275* using Hickory pellets for almost 3 hours til I reached an IT of 165* Of course why would I even consider the impact of the taste of the bottom bird in the smoker with the upper bird dripping away. LOL. After smoking, I quickly threw the birds on the grill to help crispieyes (new word) the skin a little. Though, the family was extremely happy with the results, next time I’ll just use one rub on both birds. Very moist meat. Made tons of leftover. Yum! Oh and I just realized while looking at the bottom pics, the bottom bird must have been partially laying on top of the upper bird for you can see some pretty white skin. Definitely not picture perfect......... LOL!