From the smoker
Smoked Spatchcock Chicken, 0 to 450
Start the pellet grill cold, then turn up the heat for crisp skin.
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Hey, I’m Aaron Biggs. Most of what you see here started with me firing up a smoker in the backyard and turning on a camera. I share the cooks, the gear I put to work, and what I’d do differently next time. See you on the next cook.
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