Planning on doing 2 spatcock chickens on the Weber Smokey Mountain this weekend. I'm still learning everything at this stage so thought I would ask advice on time and temp
I've been researching online and seen everything from 250°F all the way up to 310°F being suggested as the best way to go. And cooking times from 1-4 hours. I'll be doing these spatchcocked so I'm wondering if that affects the method I should use??
Can anyone clarify what is a good method to use for my first attempt? I'm a bit confused and don't want to waste any meat
Thanks in advance