Spatchcocked Chicken

Spatchcocked chicken - remove the backbone and fold over. Helps cook the whole bird evenly. I coated with olive oil, sprinkled on some Tsunami Spin seasoning and smoked at 275 degrees for just under 2 hours skin side up to internal temp of 180. At the very end, I cranked the heat up to 350 and put skin side down to crisp up the skin.