Which is best? Homemade rotisserie vs spatchcock chicken comparison on the Kamado Joe & JoeTisserie

[@krystlejade9126]

Your youngest daughter's face while trying chicken #1 made me LOL. You can certainly count on a child's honesty. My daughter doesn't hide her opinion on anything.

[@SmokingDadBBQ]

lol kids are the best

[@bruscifer]

Well, the judges helped me decide how to cook my chickens today. Thanks, ladies!

[@SmokingDadBBQ]

cheers

[@stevenscott2190]

I followed your instructions on making a spatchcock turkey for thanksgiving this year. It came out awesome. Watching your videos helped me learn the kamado quickly.

[@SmokingDadBBQ]

Thanks

[@jeffrey8859]

Great to see this comparison, in the past I have done my chicken always spatchcocked. Recently I have purchased an JoeTisserie and like the results way better. Instead of low&slow I would recommend an higher temperature for the JoeTisserie one. I start around 170 degrees Celsius and let it come up to 200/210 (Celsius) when nearly finished. This has also an crispy skin as result.

[@SmokingDadBBQ]

Thanks Jeffery, that's about the exact temp I was using in the video (in F)

[@jeffrey8859]

@@SmokingDadBBQ one more thing to mention, I use the charcoal divider when cooking chicken on the rotisserie. The charcoal is banked to the back and I don't use the plate setter. In nearly one hour (ofcourse depending on weight / around 1.3 kg) the chicken is cooked

[@jcksnjy]

Hey James, did my first cook tonight on my new KJ Classic III. Thanks to your great video’s it was the best chicken I’ve ever had. I started the grill about an hour early to get the temperature right. I will need a lot more practice but I finally got to 325’. I knew what to do thanks to you! I couldn’t be more pleased.

[@SmokingDadBBQ]

love hearing this, congrats

[@daveychainsaw961]

That’s a satisfying result as someone who does spatchcock all the time and wondered about getting the rotisserie. I get my best result from using the deflector plates and cooking skin side down for 30 minutes then flipping the bird skin side up. I think the heat from the deflectors plates really helps crisp the skin. Great video and your kids were hilarious!

[@markschumacher7408]

Thanks for the side-by-side comparison of spatchcock style and rotisserie style. I have a chicken and plan to spatchcock it. Never have done this before. Thanks for all your videos. I watch them often.

[@SmokingDadBBQ]

Hope you enjoy

[@bladediver]

James, you’re videos are amazing. I love that you’ve fully embraced dadism and you’re a hell of a cook! You’re videos are entertaining, informative and well produced and your home and family are beautiful. Cheers from Texas and keep up the fantastic work!

[@SmokingDadBBQ]

Thank you so much

[@mcorsentino]

Love your videos James! As a brand new Kamado Joe Big Joe owner your guidance is invaluable. Thanks!!

[@SmokingDadBBQ]

Glad to help! Cheers Michael

[@purleybaker]

Great video. The critics were fun and you are a great dad.

[@SmokingDadBBQ]

Glad you enjoyed it!

[@erokbrewmeister9231]

I have watched a million chicken videos and none came out with a better colored bird than your vid. Chicken Boss Master Level 100 achieved. Cheers !

[@SmokingDadBBQ]

hahah Wow, thanks!

[@cfm56dash7]

One uncontrolled variable is the spicing of the different birds. The rotisserie chicken only received spicing on the outer skin, while the spatchcock chicken was seasoned on both sides. This would certainly affect the flavor profile as the seasoning really doesn't penetrate the skin much. That is, there should be a more pronounced seasoning flavor of the spatchcock bird. I've done the low and slow with a turkey and gotten the rubbers skin complaint. I've spatchcocked with better results, although I still would have liked a crispier skin.

[@lynelle1]

Great video, I have been thinking of removing my rotisserie off of my grill to modify it on my smoker but now I know it isn’t necessary. You just saved me some time and $.

[@SmokingDadBBQ]

i will say with more time and practice a few years on since doing this... the rotisserie has taken the lead

[@lynelle1]

@@SmokingDadBBQ oh man, now I may have to consider doing it. Which is juicier?

[@Inkd_watkins]

I grill chicken directly over hot coals in my classic on the second rack. With 1 chunk of pecan wood along w/ the lump. Your style of cook is more roasting. I would have to try that. Always good to try something different. Kamado on !!

[@SmokingDadBBQ]

Let me know what you think

[@Braaiman]

Direct grilled chicken is outstanding and a great skill set required to do it right.

[@beers-jackofbbq]

The both looked great James! I was surprised, but I am sure they were both great! Love watching just to see your fire management for the cooks. Stay safe! Kids looked like they had a good time!

[@SmokingDadBBQ]

Beers-Jack of BBQ ah thanks buddy much appreciated

[@jbpowell95]

Wow, I didn't expect that result. I thought the rotisserie would win. Best taste test I've ever seen.

[@SmokingDadBBQ]

Glad you liked it! thanks

[@bbulliard]

Great video. Interesting comparison from very qualified judges.

[@SmokingDadBBQ]

haha thanks

[@TheSillyKitchenwithSylvia]

Those critics are so tough! Lol !! I've never heard of spatchcock chicken but now I was a taste test for myself!

[@SmokingDadBBQ]

The Silly Kitchen with Sylvia they keep me honest lol. They really are good at discerning chicken 😂. You can do this in the oven with great results

[@kevinmckim7059]

Hi James I think I found a way to keep the seal on the Kamado Joe while using the JoeTisserie, thus making it easier and more “normal” to control temperature. It’s pretty simple and it works! It’s a simple bungie cord I can’t seem to get a picture to you but if you send me an email address I’ll send you a picture Kevin from Jorsey

[@geezer2tech154]

I cooked an air cooled Bell & Evans pre-spatchcocked chicken for my first foray into ceramic cooking on the KJ Junior using your method. I barely put enough lump charcoal in to the Kick-ash basket and used up about 90% of the coals. My temps fluctuated between about 350-500F. I was unable to dry brine the chicken as I received the chicken and the KJ Junior on the same day. I used your basic rub (minus the celery seed which I did not have) plus salt and some added red pepper flakes. In spite of all that, I managed to cook a delicious chicken! Tonight it's grilled lambchops!

[@SmokingDadBBQ]

sounds like a fun learning and great first cook

[@MericanStang]

great video, now does this change your opinion the joetisserie? if not what do you think is best on the joetisserie? going to try spatchcock chicken now thanks for the great work!

[@wls200]

Tried my first rotisserie bird with very mixed results. Learned early on that the Classic II has a limit on the rotisserie food diameter. My 8 lb chicken could not rotate while the deflector was in place on the lower position. Had to cook without a deflector which caused burning of the skin relatively quick. I ended up pulling the rotisserie and finishing the cook on the grills with the deflectors in place. Another day of lessons in Kamado cooking!

[@SmokingDadBBQ]

i do benefit from 4" more height in the series 3.... but same idea, bank the coals all the way to the back, don't let them get too high. cook the bird at 300-350 to prevent burning the outside and having a raw inside. crank the heat dome open so you can monitor at the end to crisp up the skin. my first few rotisserie birds did the same, since this video... its now our hands down favourite

[@strujar7930]

This is an excellent test and I have found the exact same results. Nothing beats a spatchcock chicken. If you can get your hands on a Capon and spatchcock it, it’s even better than a chicken IMHO. Aurora meats is Mississauga has them and I do them on my KJ III all the time. Great video.

[@SmokingDadBBQ]

Thanks for the tip, will look for that around here and if not mississauga isn't that far

[@GrantHendrick]

Really fun video. Very helpful to see the difference in prep and results. Please tell the two pros great job!

[@SmokingDadBBQ]

thanks

[@robertdewalt8711]

I like using melted duck fat before putting rub on. On rotisserie I have done at 350 F doing direct having chicken rotate end over tail and I also use one to two chucks of pecan wood. You can using baking powder in rub to cause chemical reaction to crisp skin.

[@SmokingDadBBQ]

Robert Dewalt love duck fat as a binder ... should have used that

[@robertdewalt8711]

Smoking Dad BBQ . Another nice thing about using duck fat is the skin doesn’t split like it does when you use oil as binder.

[@SmokingDadBBQ]

Robert Dewalt I think I might need to redo this test lol

[@wallyj2000]

Hi, thanks for all your time and effort and all your videos very very helpful. Always wanted to do you know which is better, myself glad you could show us who won. Also you have such a beautiful family 2 beautiful daughters God bless you and all your family and may God keep you safe always and forever

[@SmokingDadBBQ]

thanks so much Walter

[@wallyj2000]

@@SmokingDadBBQ You are very welcome

[@kappatvating]

Great video and beautiful family. Thanks Zoey and Hannah.

[@SmokingDadBBQ]

Steven Coffee haha thanks Steven

[@ibrahimnaci6774]

Amazing will definitely try the Spatchcock. Keep up the excellent work big fan of your channel.

[@SmokingDadBBQ]

Awesome! Thank you!

[@88Nikoli]

Rotisserie needs longer high heat to get skin same , I like both the same myself !

[@PassportLife]

Agreed

[@ajfreeze215]

Great video James! I was trying to see your sheetings on the spatchcock chicken for your temp. Looks like 2 fingers for the bottom and wide open on the top with the lid closed??

[@martyleeth9725]

Thanks James for the excellent video. I have a BJII and the Joetisserie. I have grilled birds using both the spatchcock and rotisserie techniques, and I agree completely with your results. While I don’t have the SlowRoller, I used the deflector plates on my BJII and your spatchcock directions. I cooked at 400 over indirect to simulate the SlowRoller technique. The spatchcock method was the most tender bird I’ve ever eaten. Also, at your suggestion on the wings video, I recently purchased the grill extender and was wondering if I used it with the spatchcock method to get the bird higher in the dome, how would that affect the skin? I notice the SlowRoller system has the grate higher than what is found on the original and II series. Thoughts? Thanks again for the outstanding videos.

[@SmokingDadBBQ]

Thanks so much Marty, glad to hear you had the same great results. Yes the grid extender helps spatchcock birds get crispy skin ... I give it a thumbs up

[@PicklesBBQandCooking]

Interesting comparison, on the plus side neither is bad. I can see where the spatchcock gets more exposure to the heat and coals and that skin definitely looked nicer. I’m slightly surprised it’s moister, I wouldn’t figure that as much. Taste testers told it all.

[@SmokingDadBBQ]

Pickles BBQ lol yes the taste testers gave a clear verdict in this one

[@lelanixon3248]

Hello! So glad I found your channel. I love the table your grills are on, could you tell me where you got it? Thanks Going to your tiny kamado video next.

[@ComparisonCooking]

Very interesting, would have thought rotisserie would have stood a better chance, great reviewers👍 really good production!

[@SmokingDadBBQ]

Comparison Cooking thanks so much Johnny. Have a great day

[@patrickmoran5636]

Will rotisserie Joe work on vision 22 inch

[@enyceofnyc]

Nice video! What’s the music? Dig it

[@sbasra5660]

Hi James, I’ve got a rotisserie and ended up with rubbery skin which brought me to this video! I realise now, I needed to crank the heat up at the end. I wanted to ask, at what point (internal temp of the chicken) did you increase the heat? And also temperature did you raise it to? I note you said you started the cook at 300F. Also, do you typically take the meat off before target temp due to it still cooking? Finally, lots of video out there say it’s safe to eat and cooking chicken lower that stated guidelines (74c) to get a juicer result. Is this something you have tried?

[@Adam-kl8hy]

Hi James, loving the videos. I have actually just bought a KJC3 after 2 years of saving. After seeing the 'first 5 cooks' video, have decided to do the spatchcock as my first cook. Chicken is currently dry brining in the fridge for tomorrow. I couldnt see your home made rub mix in the discription that you mentioned. Is there any chance you could share please? Would really like my first cook to be a success. Cheers

[@SmokingDadBBQ]

thank-you, cheers

[@ryanrichardson1169]

The look on Zoe’s face said it all about the rotisserie. The spatchcock had a deep smoke color to it. And James, we never like the taste of that I can’t believe it’s not butter spray when it gets heat it up. We use it all the time, but it just never turns out well hot. In our house, we call it ‘futter’ because it’s fake butter. Good stuff. I’m watching this, and seeing how you changed it up for the turkey rotisserie. It looks like you didn’t use the heat deflector not a better result.

[@SmokingDadBBQ]

ya I would have never guessed the turkey stood a chance after this experience but out of the blue it pulled out a win

[@drjdchan]

Great video! Cute to get your kids involved. You should make it a blind tasting though

[@SmokingDadBBQ]

Jon Chan sounds like a good idea. Thanks Jon

[@philiplauzon1743]

Beautiful family - lovely judges 😎👍 great job young ladies

[@SmokingDadBBQ]

thanks

[@jornreimerdes8438]

Thanks again. Great comparison. I am curious what the couple of reasons are which you mentioned in regards to the rotisserie chicken. Both look really delicious. Just from the looks I am on the side of your kids. I was astonished that they found the spatchcock more moist. My concern watching was, that the spatchcock might be a bit dry or at least dryer than the rotisserie one. Big 👍 - btw yesterday i fired up my joe for the first time. Thanks to your insight it was a realy relaxing first try.

[@SmokingDadBBQ]

Jörn Reimerdes so glad you had a great time firing it up. Ya not dry at all

[@howardlee790]

Have you tried a spatchcocked rotisserie chicken yet? I've seen them do that in another country before and it looked great because you get the crispy skin and the charred bits on the inside. I plan on trying it when it's nice outside as I like being outside when grilling.

[@SmokingDadBBQ]

hmm i will have to look into that

[@johnhill2550]

Hi my name is john I am going to be a proud owner of kamodo big joe iii in a couple weeks. I have never cooked on ceramic cooker before my biggest concern is cracking the kamodo. I u explain how y cool down your kamodo after a high heat cook? Thanx for taking the time read this

[@SmokingDadBBQ]

John Hill congratulations John. For most cooks you just shut the vents. If you are blazing hot (700+) I close the bottom draft door first and let the fire slow down for 2-3 min before closing the top vent completely. The next morning unlatch the dome as this helps preserve the gasket vs leaving it clamped all the time. You need to wait otherwise there is enough air for your coals to keep burning and you will waste charcoal

[@YoungChunds]

Is there any particular reason, in your experience, why using an indirect heat method on a higher temperature (375-400 Fahrenheit) wouldn’t work with a rotisserie? I see you still used a half heat deflector in the video, but what if you used both at higher temperature?

[@PsYcHoFrEaKsUNITE]

Hey James I just purchased a Joetisserie and want to do a chicken as a warmup. Is using a deflector on the fire side a necessity or is it ok to skip the deflector and just bank the coals?

[@SmokingDadBBQ]

i like to bank the coals and move them around to finish different parts of the skin although either works

[@tommyroberts867]

Great cook. Both birds looked yummy. What was the temp on the spatchcock chicken?

[@SmokingDadBBQ]

For cook temp? I normally go for 425-450f

[@alzawalich9829]

Your video is filled with great information. How do you clean the slo roller can you put a round pan on top using ceramic spacers thanks

[@SmokingDadBBQ]

thanks so much, i have learned an ounce of prevention is worth a mile of maintenance so i now use a drip pan every time i use the slow roller, then i crank the heat to 425f after the cook and wait until i get clean smoke to burn off anything it missed and then the roller is ready to go for next time without putting off any dirty white smoke

[@alzawalich9829]

@@SmokingDadBBQ you ever think of useing the ceramic blocks inch high to put your pan on to prevent burning fat. Also I used the slow roller the first time for a spatchcock chicken directly over slo roller and I found the legs and thighs cook way faster at 425. Thanks

[@LazyEColorado]

Do you rinse the chicken after dry brining? Do you use binder after brining to get seasoning to stick? Great video by the way!

[@SmokingDadBBQ]

great questions. for this just straight on the grid as they come out of the brine

[@stuartcrabbe9854]

Very interesting comparison. How would you describe the differences? Based on facial expressions it was a big win for spatchcocked. 🤔

[@SmokingDadBBQ]

Stuart Crabbe thanks so much. First we are comparing awesome to spectacular lol so neither is bad. The higher heat from the spatchcock had more charcoal flavour and the meat was juicer with that fire cooked flavour nicely soaked in all the way. So good

[@triplet7861]

Man does that look good :3 Thanks for posting - TinyTrainTrack

[@SmokingDadBBQ]

Glad you like it!

[@brickhithouse1]

Another fantastic video! Can you put a hunk of smoking wood in the fire or will it not smoke and just ignite at 450º?

[@SmokingDadBBQ]

it will but that’s fine. you still get some smoke which for chicken is all you want as any more it will make the skin rubbery

[@kurtkonrad1819]

Hello James, I need some clarification: What exactly do you mean by "shut everything down?" I'm assuming you completely closed the bottom and top vent and let it drop down for a while before putting the slow roller in place. How low did the temperature go before adding the slow roller and opening it back up? Most of your cooks you use the same settings but for ones like these it seems that you've got your top vent dialed into a different setting. I'd appreciate a bit more detail in that regard.

[@SmokingDadBBQ]

good question. just put vents in the position you will cook with vs close entirely

[@David-hy7rn]

What were the details of the rub? And did you put that chicken open overnight in the fridge with salt?

[@SmokingDadBBQ]

yes I salt brine overnight with sea salt. this is my rub Basic rub all purpose • 1 Tbsp black pepper • 1/2 Tbsp smoked paprika • 1/2 Tbsp onion powder • 1/2 Tbsp garlic powder • 3/4 tsp celery seed • 1/2 tsp cayenne pepper (less if you're worried about the heat level) Recommended extras (add to base) • 1/2 Tbsp ancho chile pepper • 1/2 tsp dried mustard powder • 1/4 tsp dried oregano • 1/4 tsp dried ground thyme • 3/4 Tbsp light brown sugar, packed • 3/4 tsp chili powder • 3/4 tsp cumin

[@coffeegeek54]

James - another great video. Your girls area adorable and loved seeing their reactions to taste test. What's you take on chicken brand - organic or not? I notice you use Costco quite a bit and we have one close by. Temp on Spatchcock without SloRoller is same as you mentioned - 425° - 450°. Thank you.

[@SmokingDadBBQ]

if I don’t use Costco I use my butcher who also sells organic. I prefer air chilled first and organic second

[@kennethmehl8014]

James love the video. Did the spatchcock chicken on the slo roller. Chicken came out amazing. However, the paint on the plate is coming off on like a dime size scale. Also the plate no longer fits snug in the three prongs that hold it in place. Is this normal? Or is the slo roller ruined? I can't see how it is ruined the cook temp on my meater never exceeded 400° F. Please help. All comments are welcome. Again, the spatchcock on the slo roller was the best chicken I ever had!

[@SmokingDadBBQ]

I have found a drip tray is the best way to preserve the paint as drippings on the paint end up pulling some of the finish off. Its still fine to use, just doesn't look new anymore. If the plate deformed though, that sounds like a warranty question. Never seen that though

[@kennethmehl8014]

@@SmokingDadBBQ it is not the plate that has warped. It must be the ring directly under the plate with the 3 little prongs that hold it in place. When I first used it the plate fit snug in there. Now, after the 400° spatchcock cook the plate is no longer snug. It slides slightly. It still holds and can be used. I am slightly concerned of the paint coming off. Is it still food safe? Can u share the link for the kj classic drip tray for the slo roller? Who would I call for warranty info? Kj? Sorry for so many questions. Thanks for your time. And keep up the great cooks!

[@kennethmehl8014]

Oh, james my girlfriend requests that you stop using new gadgets on the kj because you are enabling me in my sickness. I have had my kj classic for less than 2 months and I have already purchased the slo roller, the jo tisserie, the dough jo, the ash basket, angry devil charcoal and the napoleon cage. LOL keep up the gadgetry!

[@TheSmokinElk]

Nice one. Spatchcock is better still when cooked direct!

[@SmokingDadBBQ]

Thanks Dan, love it

[@thegalleryBBQ]

Good stuff James and Ill take the spatchcocked... Now ill watch:)...

[@SmokingDadBBQ]

Missed this... thanks brother

[@kevinhullinger8743]

I’m Weber guy through and through and spatchcock is king 💪

[@SmokingDadBBQ]

Definitely good

[@thegalleryBBQ]

Nice.... Great show. Enjoy and stay safe.

[@SmokingDadBBQ]

Thanks so much, greatly appreciated

[@andrewbarlow7368]

Awesome video James 👍. Where was the link for the rub?

[@SmokingDadBBQ]

Andrew Barlow oh shoot I totally forgot to write it out. Send me an email and I’ll flip the details your way

[@TheTwistedClarity]

loved the judges! super cute

[@michaelanstey4137]

Hey James, thanks for the video. For the rotisserie chicken, what internal temp do you target before you crank up the heat? And what temp do you crank the KJ to at the end?

[@SmokingDadBBQ]

if the dome is open I just let it fly to finish. the bird I want fully cooked inside before starting the skin. often I start around 155-160 as I will gain another 5-10 during the last stage

[@michaelanstey4137]

Thanks so much. Trying it tonight!

[@shortythefrenchie]

James do you think you could fit two chickens on the classic rotisserie?

[@SmokingDadBBQ]

if they were smaller for sure. the big joe rotisserie comes with two sets of forks for this so you might need a spare set

[@mikesabey7663]

Wow! i really am shocked at that, I cook a lot of spatchcock chicken and keep thinking i cant wait to get a JoeTisserie to get a bird on it, looks like a bird won't be my first cook when I get one lol

[@SmokingDadBBQ]

Thanks Mike. Its good chicken for sure, and I am sure for 90% of the population they might call it the best chicken they've ever had... but that approach on the spathcock takes the cake. A leg of lamb is much better on the JoeTisserie for example

[@SteveStratman49]

Hey James, how long was the total time on the rotisserie chicken and what was the total time and temp for the main cook before you turned up the heat for the skin crisp?

[@SmokingDadBBQ]

I usually plan about 1hr 325-350 and then check temps. if we are nearly cooked I crank the heat. if we need more time I keep the dome closed until I am setting about 150 breast and 160 thigh until cranking the heat

[@arthurford829]

How do you set up the Joe to catch the dripping goodness from the Joetisserie bird? They could be basting some roasted potatoes...

[@SmokingDadBBQ]

now I want potatoes lol. I normally just let the drippings hit the charcoal which flavours the bird but if I was going to do this I would use the x accessory rack with a drip tray on it. might have to do that next time

[@amitmohla2112]

James - I just want to let you know that only after watching your videos for months, I finally purchased KJ classic 2. I hope it is worth it. Getting it next week . I do have a question . Seems I should be able to run rotisserie and also put grill grates half side to put spatchcock chicken and cook together on my KJ. Trying to understand this since I don’t have the unit with me as of now. Thank you again for videos.

[@SmokingDadBBQ]

Congratulations on your new Joe, hope you love it as much as I love ours. You can't use the divide and conquer rack with the JoeTisserie but you can install the grates on the firebox for extra cooking. I am actually doing this in tomorrows video where i do some side dishes below picanha

[@amitmohla2112]

@@SmokingDadBBQ thank you so much for replying my message. I greatly appreciate it. Will be eagerly waiting to see your video on how you do it. Since I will have only one KJ, cooking space is limited for me. You may want to make a video for people on how to maximize the cooking space in KJ. People will surely like that. Thanks again

[@b0wseer]

What would be the difference on the end result when you cook the spatchcock at 425 degrees vs many other recipies that says 300-350 degrees? Will it not be drier when cooked at a higer temp? :)

[@SmokingDadBBQ]

those recipes are often in the oven, or pellet grill for example which are very dry environments that don’t have the high moisture retention properties of a ceramic Kamado which not only keeps things moist and juicy at those temps but allows for crispy skin

[@b0wseer]

@@SmokingDadBBQ Okey, thank you! :)

[@bucketlist2016]

I love this comparison and haven’t watched the whole thing yet but if you use the slo roller I assume it’ll be a very good smoked chicken but I don’t know if it can beat the direct fire from the rotisserie. But you didn’t put any smoke on either so I’m gonna assume the rotisserie wins.

[@SmokingDadBBQ]

ryanpatrick16 thanks so much buddy. I’m not going to spoil it lol 😂

[@bucketlist2016]

Smoking Dad BBQ and I’m wrong lol

[@jeffrey8859]

Great to see this comparison video's, keep up the good work. Wonder what the difference is compared to regular KJ classic 2 (platesetter) instead of the sloroller used in KJ Classic 3 and JoeTisserie

[@SmokingDadBBQ]

Thanks Jeffrey.... good idea, will make it happen

[@gregjackson7591]

Yes would be great to see the the spatchcock chicken cooked without the slow roller and see the results

[@niallmccarthy8618]

Hey James, love your videos. Currently looking a building a new KJ set-up in my back garden. I am curious why you have gone for the double classic joe set-up rather than getting a big joe?

[@SmokingDadBBQ]

I have since got a big joe and love it, it is my favorite

[@triplet7861]

It's still a bit cold here to do a BBQ outside but I'm looking forward to it :3 - TinyTrainTrack

[@SmokingDadBBQ]

Thanks, hopefully warm soon

[@mikedarroch6697]

I only accept TinyTrainTrack’s comment that it is a bit cold to BBQ if you are well north of Southern Ontario in Canada, where we BBQ 12 months of the year!! 🇨🇦Happy BBQing. Also, love the channel (even though I have an Egg and a Weber Summit 670 grill).

[@SmokingDadBBQ]

Mike Darroch 💯 agree and thanks Mike. I am team charcoal more so than any one brand. Thanks for following along

[@MrPanthers23]

I love your channel. I have always wondered of it was worth it to buy a rotisserie attachment for my weber kettle 22". Already have a slow n sear 2.0.

[@SmokingDadBBQ]

MrPanthers23 thanks so much. I make a bad bbq support group as the answer to the “should I buy that extra bbq toy” is always yes 😂

[@praetorxyn]

@@SmokingDadBBQ As expected from the man with two of the same Kamado side by side because one's not enough 😁

[@franceenelias-stein4585]

I just got the classic III and want to try the spatchcock chicken. I can’t find the recipe for your spice coating. Please tell me your rub ingredients?

[@SmokingDadBBQ]

Basic rub all purpose • 1 Tbsp black pepper • 1/2 Tbsp smoked paprika • 1/2 Tbsp onion powder • 1/2 Tbsp garlic powder • 3/4 tsp celery seed • 1/2 tsp cayenne pepper (less if you're worried about the heat level) Recommended extras (add to base) • 1/2 Tbsp ancho chile pepper • 1/2 tsp dried mustard powder • 1/4 tsp dried oregano • 1/4 tsp dried ground thyme • 3/4 Tbsp light brown sugar, packed • 3/4 tsp chili powder • 3/4 tsp cumin

[@stefanvandepoel254]

Side question: does a decent sized spatchcock chicken fit on the KJjr?

[@SmokingDadBBQ]

yes absolutely... I can do a video in the future to show it

[@michaelanstey4137]

Hey James, how did you salt the chicken in advance?

[@SmokingDadBBQ]

with diamond kosher crystal salt uncovered in the fridge. overnight is great

[@davebirch8383]

Just watched your video for the first time, it won't be my last time. Great information and I am in the market for done of these beauties. Quick question where did you get your Table from for the BBQ'S? Thanks Dave

[@SmokingDadBBQ]

Dave Birch thanks so much. I made it; I have a video showing the build early in my channel and can text you rough plans if you want dimensions

[@tomasgulas]

Bought a chick today, working from home tomorow, so it will be a fun day tomorow with KJ jr.; can't wait for the dinner!!

[@SmokingDadBBQ]

fantastic, enjoy

[@cmillsrun1]

How long before putting on your run did you put salt on the chickens? Great video!

[@SmokingDadBBQ]

thanks Chris. if I can 24 hours but even a couple hours with chicken makes a big difference

[@cmillsrun1]

@@SmokingDadBBQ great- thanks!!

[@gregjackson7591]

Can you do a video of the prep of the chickens brine etc.

[@SmokingDadBBQ]

Greg Jackson sure thing

[@tobiask545]

Which tripod do you use for your iphone camera and who operates the camera when zooming or is this possible with the Apple Watch?

[@SmokingDadBBQ]

Tobias K hi Tobias. My daughter spun the camera for the opening scene but everything else in my videos is just me and the tripod. I use an iPhone case from eBay that allows my phone to be secure in the tripod and I can zoom either with my watch or in iMovie afterwards which I prefer.

[@tobiask545]

Smoking Dad BBQ thx, good quality for just a phone camera. Does the sound come from the iphone as well or is it recorded with an external microphone? Maybe you can record a video „behind the scenes“ or „making off“. It would be really interesting. It is a pity that there is still no transmission of the fragrance. It would smell so delicious what you cook.

[@SmokingDadBBQ]

Tobias K yes I have a directional mic mounted as well to try and help the audio. Good idea about a behind the scenes

[@maureengosselin3185]

where did you buy the spray butter in Canada i can't find that brand for the spray only in the tubs ?

[@SmokingDadBBQ]

back when we could cross the boarder we went to target lol

[@stevelabree497]

@@SmokingDadBBQ Is that contraband?! 😂😂 Sorry, I couldn't resist.

[@SmokingDadBBQ]

@@stevelabree497 😂 and proud of it

[@leonmurphey3968]

❤ your food critics 😊

[@michael2178]

Great vid. I’m jealous of your ability To do side-by-side comparisons. I have a big Joe and do rotisserie chicken all the time my approach is slightly different. I would like to challenge you to do a piri piri Chicken recipe. I’ve been working on it myself would love to see your take on it.

[@SmokingDadBBQ]

Thanks for watching! Love the idea of this, added to my to do list

[@chrisah1]

Also, it is probably easier to get two spatchcock chickens in at once? It looks tight though.

[@SmokingDadBBQ]

you can fit 4 spatchcock... two on the main level and two on the raised grid accessory

[@chrisah1]

@@SmokingDadBBQ thanks

[@chrissaial3608]

Where can I find the spray bottle butter?

[@SmokingDadBBQ]

Hi Chris, Walmart and Target sell this

[@kappatvating]

Making the spatchcock tonight!!!!!

[@SmokingDadBBQ]

somehow youtube didn't show this comment from way back when, sorry

[@evanc85]

Where did you get your Kamado table?

[@SmokingDadBBQ]

I built it, here is how its made - kzbin.info/www/bejne/ol67po2XfJpgl8k

[@penny8007]

Great video, James. Love your girls! What is the estimated total time for the spatchcock chicken at 425~450.

[@SmokingDadBBQ]

usually under 45min

[@penny8007]

@@SmokingDadBBQ Thanks much! I really appreciate that you take the time respond. You rock!

[@Rickysfoods]

Awesome video james i love me some chicken!

[@SmokingDadBBQ]

Rickysfoods hey thanks brother

[@tonyurquhart7130]

Really enjoy your vids. Please tell us your chicken rub recipe. Thanks

[@SmokingDadBBQ]

You got it... I have a couple that I rotate through but this one I salted the birds ahead of time with diamond kosher crystal salt and let them air dry in the fridge over night to dry brine. The rub has no more salt, its about 35% black pepper, 30% garlic, 10% onion, 20% smoked paprika and the rest is cyan

[@tonyurquhart7130]

Many thanks. I’m going to try this gir sure. Looks like a great blend.

[@tonyurquhart7130]

Meant to say “for” not “gir”.

[@SmokingDadBBQ]

Tony Urquhart awesome. Thanks for reminding me to add it to the description. I totally said I would do that in the video and forgot

[@2005Pilot]

Nice job!

[@SmokingDadBBQ]

Thanks for the visit

[@davebirch8383]

That is an incredible build, it would be greatly appreciated if you could send me your rough plans for the table. No hurry, at your leisure. Do you have any recommendations as where to purchase a KJ through your experience? Thanks Dave

[@SmokingDadBBQ]

Dave Birch hey Dave send me an email so I can respond with the plans. [e-mail] which country are you in?

[@donaldt6258]

If your really are a Dad, I know that the inside of your house isn’t really that tidy, but nice job cleaning it up!

[@SmokingDadBBQ]

hahaha family had more to do with helping that than i did lol

[@matsss777]

fun, thanks!

[@SmokingDadBBQ]

Glad you enjoyed it!

[@amustudent4100268]

Loved it

[@SmokingDadBBQ]

thanks

[@porleg]

I’m a chef and cooking for my nieces is like being on master chef

[@SmokingDadBBQ]

hahaha so good

[@webmoss]

Inject the chicken with butter and let it roll a bit higher at 350

[@SmokingDadBBQ]

webmoss will try that

[@eric44707]

Cmon man. You lost me at the spray Butter. Lol. Would something else work in its place?

[@SmokingDadBBQ]

Duck fat spray works better. Didn’t have that back then but it’s good

[@eric44707]

@@SmokingDadBBQ thanks for the reply. My classic 3 just got delivered today. I plan on doing a spatchcock chicken for my first cook this weekend. 🤞

[@jsouto77]

This is wrong (my opinion ) Lower temp should been in the spatchcock and higher on the rotisserie since it self bastes and negates the need for adding more fat (or i can't believe its not butter). Rotisserie chicken will always come out juicier and tastier and more tender than the spatchcock. As for taste, they both taste different all things equal but as to which is best is subjective but safe bet is on the rotisserie.

[@SmokingDadBBQ]

I hear you, but that's why we did them side by side. If you do the rotisserie any higher the skin is fantastic but the inside of the bird is raw near the caucus ... ask me how I know lol