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!