Great video for realistic issues with the inconsistent temperatures. With that size chicken you want to keep the grill temperature under 350 degrees - bottom vents would be almost closed. Can also add half a chimney of unlit coals and cover with half chimney of lit coals to help moderate the temperature.

Love the honesty of your cook, just spatchcock a chicken yesterday for a friend and I used my smoke thermometer (as usual no always) and it turned out great. I rotate chicken at 120 IT , starting with “thick breast towards heat” first.

Troy, you're back with a bang. Love it!

Man I am now in need of some chicken! Lol good work

Awesome video like always! It’s December so grill something festive like a big ol turkey or a goose or something. Keep up the great work!

You need to post more on this channel come on bro, your other channel has weekly uploads and now I want to see that same effort on here cause you can easily blow up on this channel passing your review channel since KZfaq supports these channels more.

You answered your own question. Cook at 325. Adjust top/bottom vents from 1/2 open to bottom 1/4 & top same to 300 degrees. Put chicken thigh side facing fire but 10” approx. away. Then watch internal temps. When reaching 325, close top vent to 1/8 open. Check internal temp to stay 325-350. You do not have to sear a spatchcocked chicken. Just have top vent over chicken. Heat will rise to lid and down over chicken searing as it cooks. 1 hour to 1 hr. 15 minutes should be 165 breasts 175 thighs or so before pulling off grill. Let it rest lightly covered with foil for 10-15 minutes & Enjoy my friend! Made about a dozen this way. It’s best to have a internal probe in the breast & another probe clipped to grill grate to monitor internal grill temps. I use an Inkbird $50. Best $50. I ever spent for grilling mostly everything!!! They have cheaper ones. Mine has 4 probes, wifi & Bluetooth. I can monitor everything from inside my home or 20 miles away. Lol

Wish you would come back. You have the best Weber Kettle videos on the internet.

Troy it’s key to get the chicken as flat as possible when using the SnS. For that particular chicken I think cooking upside down during the beginning of the cook and flip after the breasts start heading up in temp nicely. Looks like it turned out though!

I liked the vlog style

Bro I guess I’m way late to the party here, but I didn’t know you did a bbq channel also..... man was that a pleasant surprise. I very much like your other channel....

Troy,this sounds like a great marinade. Could you tell me what proportions you used for each! Thanks

Hah, you’re more impatient than me! Can’t rush it. Just keep turning on indirect. It’ll get done eventually and won’t be burnt.

Looks like a 5yr old cooked that. You can't rush it man, when it's done it's done.

The drunk chicken always works great for me but I have never heard of it not working. Do a side by side comparison to see which is better.

Sounds like a great flavour combo with the banana sauce and pineapple. :)

I suggest you watch spatchcock chicken by Adrenaline BBQ. Breast should be facing the coals. Also plug a thermometer into the breast like a Smoke thermometer by Thermoworks or whatever you choose. You never have to raise the lid until you reach temperature that you are shooting for.

Weber Kettle BBQ Master Race.

How do you like the cowbell charcoal?

Maybe throw a brick onto that bird to keep it flatter? LIked the vlog style video.

i guess you gave up?... no updates in a year and facebook hasn't been touched in months

leg o lamb

Chicken cooks better on indirect side just rotate and flip it over once or twice

on facebook theres a ( weber kettle fan club to post vids on )

im worried you ate some raw chicken that day...

You got a filipino wife? Thats twice youve used filipino sauces haha

Grill a bad a$$ hamburger

Americans fast food!

Way to high of heat. By the time the inside is done the outside gets burnt.