For Spatchcock Chicken, what seasoning and what wood?

You can use Salt, Pepper, Onion and Garlic if you want real simple. I like the Rubs below. If using the AMNPS, Cherry may be hard to keep lit. You can mix with another, Oak, Maple, or Hickory, and they will burn fine...JJ

Bubba Chix Rub

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.

Mild but Wild Chix Rub

1/4C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Gran. Garlic

1T Gran. Onion

2tsp Bell's Poultry Seasoning or other

1tsp Ground Coriander Seed (2-3tsp Whole seed, fresh ground)

1tsp Black Pepper

1tsp Mustard Powder

1tsp Allspice

1/2tsp Cumin

Optional: 1T Kosher Salt * Leave out if you Brined the Bird!

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Craig, I spatch just about all of my birds. I like s&p on the bone side. On the breast side, I put soft butter and rub under the skin. Outside, I slather with soft butter, s&p, and a little sprinkle of Weber Kickin' Chicken. The EVOO may be ok, but I like the color that the butter gives me. As far as wood, I use cherry on my birds. I also like to smoke birds above 300* if you can get it.

Good luck with your bird. Let us know how it turns out. Pics would be nice. Joe

SPOG and cherry are a great combo on Chicken. If you have some Kiawe that would be another great wood choice.

I'm going to revise my recommendation. After reading Disco's island chicken thread is go with that!

http://www.smokingmeatforums.com/t/244000/island-chicken#post_1540983

Hey Craig!  Lots of great suggestions already, but I'll give one more.  I like to brush on a wet mixture of melted garlic butter and a splash of EVOO, then season with a dry mixture of Lawrys seasoned salt, sage and lemon pepper.  No measurements really...I just eyeball it to taste.  I put both the wet and dry ingredients under the skin, and on top of the skin as well.  But you gotta go easy on the dry ingredients or you can get your skin too salty.  Learned that on the hard way.

Lookin forward to seeing how it turns out...happy smoking!   

Red