Never tried a whole spatchcocked chicken on the 18" Webers, thought the cooking area was too small & the bird would burn, so thought I would give it a try. Turned out great.... Got an 18" Weber? .... Go for it.... I could also see trussing the legs/wings may help keep these smaller parts from burning.... Injected this bird & rubbed with Mad Hunky & Kosher Salt...... Smoke - grilled with the ring of fire coal setup with Red Oak..... Then put the fire to it
The video is over 7 minutes long if you don't like the video thing.... I think it does have some helpful areas to view though for those who have the 18" Weber & were thinking about this process. It probably could have been cut down to about 3 minutes really BUT, during the process & a few beers in, I like to get a bit chatty..... Thus the 7+ minute thingy
Click the picture below to watch the video..... It even has sound
The video is over 7 minutes long if you don't like the video thing.... I think it does have some helpful areas to view though for those who have the 18" Weber & were thinking about this process. It probably could have been cut down to about 3 minutes really BUT, during the process & a few beers in, I like to get a bit chatty..... Thus the 7+ minute thingy
Click the picture below to watch the video..... It even has sound
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