Of course I'll be trying it. Wanna share your sauce recipe, op?
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Op, I've only smoked them spatchcocked, or split. Yours looks intact. Is it? If so, what kind of cook time? Yes this is whole chickens. I usually spatchcock or split mine as well, I just sometimes get a wild hair and cook some whole. These cooked for probably a couple hours at 325 or so. They stayed on there back the whole time. They were almost 6 pounds each. |
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Yes this is whole chickens. I usually spatchcock or split mine as well, I just sometimes get a wild hair and cook some whole. These cooked for probably a couple hours at 325 or so. They stayed on there back the whole time. They were almost 6 pounds each. Quoted:
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Op, I've only smoked them spatchcocked, or split. Yours looks intact. Is it? If so, what kind of cook time? Yes this is whole chickens. I usually spatchcock or split mine as well, I just sometimes get a wild hair and cook some whole. These cooked for probably a couple hours at 325 or so. They stayed on there back the whole time. They were almost 6 pounds each. Thanks. Split, I usually go an hour and a half or so at about 340/ 350.... |
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Thanks. Split, I usually go an hour and a half or so at about 340/ 350.... Quoted:
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Op, I've only smoked them spatchcocked, or split. Yours looks intact. Is it? If so, what kind of cook time? Yes this is whole chickens. I usually spatchcock or split mine as well, I just sometimes get a wild hair and cook some whole. These cooked for probably a couple hours at 325 or so. They stayed on there back the whole time. They were almost 6 pounds each. Thanks. Split, I usually go an hour and a half or so at about 340/ 350.... You ever cooked one fast? I can spatchcock one and cook it at 500 degrees for about 45 min and it will be done. You got to have a way to get your grid high up off your coals though. Mine will be about a foot or more above the coals. They are just as good that way. |
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You ever cooked one fast? I can spatchcock one and cook it at 500 degrees for about 45 min and it will be done. You got to have a way to get your grid high up off your coals though. Mine will be about a foot or more above the coals. They are just as good that way. Quoted:
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Op, I've only smoked them spatchcocked, or split. Yours looks intact. Is it? If so, what kind of cook time? Yes this is whole chickens. I usually spatchcock or split mine as well, I just sometimes get a wild hair and cook some whole. These cooked for probably a couple hours at 325 or so. They stayed on there back the whole time. They were almost 6 pounds each. Thanks. Split, I usually go an hour and a half or so at about 340/ 350.... You ever cooked one fast? I can spatchcock one and cook it at 500 degrees for about 45 min and it will be done. You got to have a way to get your grid high up off your coals though. Mine will be about a foot or more above the coals. They are just as good that way. No Sir. I'm a rookie, literally been smoking for about a month, on a newly purchased Weber 22 inch kettle. I'm learning every time. I started with chicken, as it's relatively cheap, but I'm now immersed in RIBZ! Living the dream. 
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