Poultry Traeger Spatchcock Chicken @ lower temp?

[Parrothead1809]

The Traeger spatchcock chicken has become a staple in our diet. At least twice a month or so. We do love it, however since it cooks at 375°F it really doesn't get a strong smoked flavor. Has anyone tried cooking it for 30 mins or so at 225° to get some smoke on the bird, then cranking the temp up to finish and crisp up the skin? Just a thought before I experiment.

Thanks,
-PH

 

[Murphy's Law]

Thats how I cook my beer can chicken. 225 for about 45 mins and then crank to 350 ton375 until done.

 

[traeger860]

Thats how I cook my beer can chicken. 225 for about 45 mins and then crank to 350 ton375 until done.

Same.

 

[Parrothead1809]

Same.

... and does it have a smokey flavor? Smoke Ring?
-PH

 

[MidwestSmoker]

Start at 200 degrees for 2 hours and then at around 300 degrees for 15 minutes to crisp the skin:

 

[Don C]

I have never done a Spatchcock Chicken.

But, I do the same as Murphy's Law & traeger860 for Stand Up Chicken

You will get a smoke flavor at the 200 degrees

If you do it as a Stand Up Chicken, plug the neck cavity hole with a small potato or onion.
Gives you even more smoke flavor.

 

[traeger860]

... and does it have a smokey flavor? Smoke Ring?
-PH

Really depends what your expectations and preferences are. It had enough smoke flavor for me. And yes I do get a slight smoke ring. Not as nice as on a brisket though. I cooked these 2 side by side. The beer can chicken was better.

 

[JPSBBQ]

Well, not my jam. Heavily smoked poultry is a hard pass for me. A little goes a long way IMO. However, as I always advocate, eat and drink what YOU like. Who cares what I like. Am I right? I do love me some chicken off a Weber kettle or even better a pit barrel but that’s more of an open pit sorta flavor as opposed to heavy smoke. Keep us updated.