My First Attempt At Smoked Spatchcock chicken using the Savannah Stoker.

[Just4SmokinGrillin]

Smoked at 225F for 5 hours and 30 minutes using Lumberjack Competition Blend hickory,maple, cherry blend pellets.
I think next time i will Sear Skin Side down on the Weber Gas grill to achieve crispier skin. I don't have a Sear Plate on my Pellet Grill but the Smoked flavor was Great.
Seasoned with a Wet Rub of Olive Oil, Sofrito, Adobo, Himalayan Salt, Cracked Pepper and Garlic.

 

[TNJAKE]

Looks like you nailed it to me! How'd you like the Savannah stoker?

 

[Just4SmokinGrillin]

Looks like you nailed it to me! How'd you like the Savannah stoker?

I love the Savannah Stoker Controller, no crazy temp swings and great amounts of smoke, money well spent and have it pretty much dialed in just right, thanks to the Facebook Stoker Forum and Arthur Held with his great tips and user guides.

 

[Brokenhandle]

Looks like you did a great job! Looked juicy. Another thing you can try is use the temp you did for awhile to get the smoke then crank up the temp towards the end to crisp the skin.

Ryan

 

[Just4SmokinGrillin]

Looks like you did a great job! Looked juicy. Another thing you can try is use the temp you did for awhile to get the smoke then crank up the temp towards the end to crisp the skin.

Ryan

Thanks Ryan , i will give that a shot for my next attempt.

 

[Smkryng]

Looks great! I done a spatchcock chicken on my Austin XL and tried to sear. I got crispy skin but it broke all to pieces and shrank horribly. I may have just threw to much heat to quick at it though.

 

[SmokingUPnorth]

Looks good. Like brokenhandle said I do it the same way cook at 225 to get some flavor then crank it up to get the skin crisp

 

[sandyut]

splatchcock chicken is a fav at our house! so versatile! Looks like you nailed it!