08/14/2025
Want crispy, flavorful chicken in just 90 minutes on your smoker?
I’m Frank Cox, the BBQ Pit Engineer, and I’m excited to show you how to set up the Mini SmokeSlinger for a direct heat cook of spatchcocked chickens – highlighting our pit’s versatility and speed for quick, juicy results.
We’ll remove tuning plates and charcoal basket for direct mode, spread an even layer of lump charcoal (like Fogo or Jealous Devil), light it up, spatchcock and season chickens (no brine needed), cook bone-side down at 325°F with peach wood for smoke, flip skin-side down with bacon grease for crispiness, and rest for maximum tenderness. It’s easy, fast, and proves the Texas-made Mini’s direct heat prowess. 🔥
What you’ll learn:
0:00 Intro to direct heat on Mini SmokeSlinger
0:27 Setting up direct heat mode (removing plates and basket)
3:12 Adding and lighting lump charcoal
4:41 Prepping and spatchcocking chickens
8:58 Adding wood, placing chickens, and cooking tips
11:43 Checking temp, adding bacon grease, and flipping
13:29 Final temp check and pulling chickens
15:24 Resting, taste test, and results
Shop Smokeslinger: Get your handcrafted Texas-made Mini SmokeSlinger – 6-8 week lead times.
Save on shipping with our quote form: https://smokeslinger.com/pages/get-a-quote.
Product page: https://smokeslinger.com/products/the-mini-smoke-slinger. Financing available!
Join our BBQ crew: Share your spatchcock chicken questions in the comments and connect with fellow pit owners in the Smokeslinger Pit Owners Group: https://www.facebook.com/groups/smokeslingerpits/
Link to the Full Recipe and cooking method is actually in the files section in the Smokeslinger Pit Owners Group.
Click here to grab it...
https://www.facebook.com/share/p/16zVkAQkjg/
Like, comment, and share your chicken tips below! Visit Smokeslinger.com for more.
Keep your smoke thin and blue, and we’ll see you on the flip side!
