This weekend I wanted to try out my new Brinkmann Trailmaster LE horizontal offset smoker and see how it performs. I thought a nice way to do that would be by spatchcocking (removing the back bone) a chicken. This preparation style helps speed up cooking while allowing for all the meat to cook more evenly. It also makes for a nice presentation. I didn’t go crazy brining the spatchcocked bird or doing a 24 hour rub, I simply gave it a quick rub down with some Old Bay and olive oil, under and over the skin and let it sit for about an hour (how ever long it took for the fire to be ready). I smoked the chicken over pecan and charcoal for about 4 hours @ 210* – 220*. The last hour of the cook I increased the temps to 260* – 270*. I completed some mods on trailmaster, like sealing it, and adding some tuning plates, and a firebox baffle. I didn't have my new thermometers installed or the exhaust extension. So I realize my next run will be different. But I was able to maintain some pretty constant temps, not exactly even temps but constant. None the less I think the bird came out fantastic. Skin had a good crispness, meat was tender and juicy with a nice smoke flavor, not over powering but complimenting the Old Bay rub.