Originally Posted by boxo

I smoked my two spatchcock* chickens this afternoon. I got mixed up with all those how-to videos and forum posts I read. After the first 20 minutes, I realized I should’ve left it on Smoke for an hour instead of 15 minutes, so I turned it back down. Forty-five minutes later, cranked it up to 250°, then to 375° when the meat temp reached 140°. Twenty minutes later, internal temp reached 160° and by the time I turned the heat off, went back in to fetch the baking dish, and removed the probe, it was 168°. The meat smokiness is terrific.

Next time, I’ll baste once or twice with oil or butter to crisp the skin even more.

My MEATER thermometer hasn’t arrived, so only one chicken was probed. It was on the left and I think the right side of the grill runs hotter.

*Spatchcocking wasn’t pleasant. I had to use kitchen shears and a knife and got my hands dirty. I always handle meat with tongs. 😁