u/Excelerator2562

It’s been like this all week. I’m here mashing refresh and wearing a hole in my screen.

A few days ago I asked for recommendations on using the chicken throne. I was told to not use it and just spatchcock the bird. Well I cooked 2 birds today. One on the throne and the other spatchcocked. The throne was filled with miller lite, and seasoned with Meat Church Voodoo. The spatchcock was covered in chef prudhommes blackening seasoning. Both came out juicey. However the throned chicken came out with a beverage included. I believe the spatchcocked cooked faster maybe resulting in the “drier” outcome. I will say I loved what the throne did to preserve the juices. Side note the spatchcock was way more tender. Almost falling off the bone. The family loved both birds and I want to thank everyone who had input. Each have a place in my eyes but that beer can chicken was no joke.

Friends, pitmasters, and students… I managed to pick up a traeger chicken throne for free today. Well it just so happens last night at my local grocery store they had 2 Amish country birds on sale. I feel the signs pointed at me to try it on this throne. I have never done this style before. For the most part I’m a red meat smoker. For Christmas I did a spatchcock turkey and it turned out 8.9/10 in my opinion. I’m thinking beer in the throne but I’m needing help of temperature, time, and recommended seasonings. Typically I’m a meat church guy but I’m open to any recommendations. Tips and tricks are welcome and I’ll be sure to post the results. Thank you everyone!