Another Spatchcock (because I like saying it)

SeahawksEGGHead

Damn, no pics, sorry folks.  But my second spatchcock turned out better than the first.  Dome temp at about 410, 3 chunks of cherry, pulled with the breast IT of 160 on the dot, 1:15 total grill time.  This sucker turned out tender, juicy, oh so flavorful.  The smoke flavor was terrific, the simple salt/pepper rub did a good job, I cut into it and the juices were flowing.  I pulled and twisted a leg off almost like it was nothing.  I'm gonna write this down, only thing to do is play with the rub a little and it's completely solid.  And the SWMBO turns around and upstages me once again with homemade apple turnovers.  She keeps doing it, and I keep not complaining.

Acorn

I have got to try one of these soon. Sounds like a great week night cook. Thanks for the info.