Lets learn how to make a Spatchcock Chicken. Lets go with a simple Rub of SPG(Recipe below)and lets go 250f-275f till 140f internal. Then Crisp up that skin at 600f-700f till desired doneness reached.

Ever wondered if a cocktail smoker is worth the hype—or just bait? I finally gave one a try, and let’s just say... it took my ...