First try at spatchcock on the kettle

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.


Original poster
Jun 9, 2016
Hi everyone! A few days ago I did my first chicken on the kettle, after searching this forum I decided to try spatchcock and brining. Used a recipe from Chef JimmyJ. Have to say I'll never do a chicken without it from now on.
Had the mini wsm going at the same time with a rack of ribs, but focused most of my attention on the chicken.
This was the first check after an hour. After another 45 minutes I basted with white sauce from a recipe I found here (can't remember whose), and left it until reached final temperature.
This is the finished product. Was able to keep the kettle at 300-315 pretty consistently, and I used applewood for a bit of smoke. Didn't crisp the skin over direct heat but I think I will next time.
This forum is great, I am still fairly new to smoking and it was a great help along the way, any feedback or suggestions for my next smoke would be great to hear, cheers everyone!

Latest posts

Hot Threads

  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.