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Spatched Chicken

Did a cook last night with a 6.5 lb Yard Bird... Started the egg at 275 degree dome temp, added the baker spuds, and waited an hour to add the bird. (EVOO and my own rub) Then cooked for 1.5 hours, boosted the dome to 350 for the final hour...   Used Apple chunks for the smoke, and it turned out great. Spuds were at 200 degrees internal with nice crisp skins, the bird was 175 in both breast and thigh... Both spuds and bird had a sweet smoky flavor. Pleased with the outcome!
Lutz, FL (next to the swamp), LBGE, Pizza stone, Egg Handler, Flame boss 300, Thermapen, Kick Ash basket &  Webber Summit for odds and ends and short, or "honey do", cooks!  

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