Butterflied Chicken

  • 6-8 pound roaster chicken
  • Salt
  • Pepper
  • Olive Oil



Season butterflied chicken halves with salt and pepper.

If you would like any other seasonings, go for it.

Add a little olive oil and refrigerate.

Light one full chimney of charcoal (Kingsford).

When coals are 50% white, pour into a clean kettle.

Add three or four small hardwood chunks.

Add the Smokettle. Add the grill grate.

Do Not Add Water!

Add the seasoned butterflied chicken halves skin side up.

Adjust the vents to maintain a temperature of 300 degrees.

After 30- 45 minutes, check temperature of thickest part of thigh.

When the thigh measures 140F- 150F, it is time to flip and crisp the skin.

Remove chicken from grill. Remove the grill grate & the Smokettle.

Replace grill grate and add chicken skin side down. Crisp up skin over the hot coals.

Cook until thickest part of the thigh reaches 165F - 170F.

Brush with your favorite sauce.