Chicken in the Side box

[Dutch]

Smoked a spatchcock chicken for the neighbors. Used the Lang converted warming box. Removed the defuser plate and opened one baffle between the firebox and warmer box halfway. Ran the temperature at 300°F and pulled the yard bird when the thigh hit 175°fm

 

[bbqbrett]

Sounds like you have some lucky neighbors. Looks really good, great color.

 

[flatbroke]

Awesome Dutch. I got fire in the hole today too.

 

[kilo charlie]

Spatchcocked chickens are the best! Looks good!

 

[jcam222]

Very nice! What’s the overall set up for cooking on your warming box? I’m saving some minor metal work done on the reverse flow plate near the firebox. I’d possibly make changes that would allow shorter / smaller smokes in the warmer.

 

[HalfSmoked]

Nice looking yard bird.

Warren

 

[Dutch]

I have 2 baffles between the firebox and the box and a defuser plate that sits on the bottom of the warmer box when it's actually being used as a warmer box and there is a baffle between the smoke chamber and the warmer box.
With the firebox baffles closed and the defuser plate in place the temperature seldom gets above 160°F. With everything open and the plate removed, I can get temps above 300°F.

 

[HalfSmoked]

Thanks for the like Dutch it is appreciated.

I could eat that bird as is no sides needed.

Warren

 

[GaryHibbert]

Nice job, Dutch. I bet your neighbors enjoyed that meal.
Gary

 

[Dutch]

Nice job, Dutch. I bet your neighbors enjoyed that meal.
Gary

They sure did. The neighbors that got the yardbird watched our place while we were out of town. Ma Dutch saw them after church and told them that we were providing the meat for their dinner. They had no idea what they were getting.

 

[SmokinAl]

Awesome job Dutch!
Love that mod!
Al

 

[Dutch]

My neighbor commented on how easy it was to split his chicken and wanted to know what I do that's different than what he does.
After splitting the chicken, I'll cut the rib bones on both sides of the keel (breast) bone and remove the keel bone and the cartilage.
The chicken lays flatter. If I'm not pressed for time, I'll remove the rib bones so the entire breast is boneless. The only bones left in the chicken are in the thigh, legs and wings. I like to save up the bones in the freezer and when I have a couple of pounds of bones, I'll make chicken stock with them.