My first smoke-whole chicken

reasoning

Smoke Blower

Jul 18, 2013

140

12

Iowa

• Aug 26, 2013

• #21

Spatchcock yes google it for pictures or method but essentially removing the backbone of the chicken. Basically butterflying it out

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Aug 27, 2013

• #22

I'd have to say that I do 90% of my whole chickens spatched.

Here's a few of my spatchcocked chicken cooks:

http://www.smokingmeatforums.com/t/...spritzed-is-the-only-way-to-get-moist-chicken

http://www.smokingmeatforums.com/t/...gain-but-had-some-interesting-things-going-on

http://www.smokingmeatforums.com/t/133830/mini-wsm-cook-number-two-spatchcock-chicken

http://www.smokingmeatforums.com/t/145316/some-like-it-hot-some-not

 

reasoning

Smoke Blower

Jul 18, 2013

140

12

Iowa

• Aug 27, 2013

• #23

Were you using lump or briqquettes?

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Aug 27, 2013

• #24

Looks pretty good from here!

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Aug 27, 2013

• #25

sounds like you have maybe an ECB? That is el cheapo brinkman smoke and grill? If so search for modifications to the ecb on here. I had one for years before I made my own UDS. there are great recources on this site to get that puppy dialed in to hold 225 for hours on end. Been there done that. In my experience I would never not spatchcock again. Best way period.

 

yotzee

Smoking Fanatic

Jul 8, 2013

427

35

Pittsburgh, PA

• Aug 27, 2013

• #26

You need to open your top vents more too.  That will create a draft to pull more air in on the bottom to stoke your coals. Its all about air flow.

 

arporscheman

Newbie

Original poster

Thread starter

Jun 2, 2013

16

10

Northwest AR

• Aug 27, 2013

• #27

It is not a Brinkman ECB. It is a cheapo charbroil, but is essentially the same set up as my parent's much more expensive gas smoker.

The vents are part of my problem along with opening the main door too often.

The charcoal was briquettes.

 

reasoning

Smoke Blower

Jul 18, 2013

140

12

Iowa

• Aug 27, 2013

• #28

Maybe the ash from the briquettes was causing the coals to snuff out? Just a thought on why you couldn't get your temp up