When we moved to Park City two summers ago, we bought an extra-large Green Egg. The first year we were doing so much construction that we really didn't have time to use it. Last summer we used it a bit, but this summer we got committed. We used it all summer in the Mindful Cuisine cooking classes. We made pizza, paella, smoked tenderloin, smoked shrimp, lamb, pork chops and more. These smoked chickens were our end of the season finale.
We invited 25 guests from a local Fine Dining group in which we participate to our home for a BBQ/potluck. We wanted to smoke five chickens that had been spatchcocked. This was the first time we really made use of the size of the XL Egg. It has been a learning curve, as this size of Egg requires a lot of charcoal to build and maintain a fire in it. And, as with baking, the high altitude affects cooking. My husband Larry rigged up a fan that blows from the bottom to keep the oxygen going to maintain the fire. We added a large chunk of red oak for the smoky flavor. We knew all the chickens would not fit on the grill, so we made an upper level for one of the chickens. We just used a tomato can with the top, bottom and labels removed, and plastic coating burned off to hold an upper smaller grate and one chicken.
Here are the details. We spatchcocked all 5 chickens - that means we cut out the backbone so the chickens could be flattened to cook more quickly and more evenly. The backbones (and wing tips) are now in the freezer for making broth later this winter. We brined the chickens in water with 5% salt, sugar, rosemary and lemon for about 5 hours. I removed the chickens from the brine while Larry got the fire going. I patted the chickens dry and added a dry rub, then let them sit about 45 minutes. Once the fire was at 250℉ we loaded up the Egg. The really great thing about the Egg is that once it gets to temperature, it will just hold the temperature for hours. Our cooking time was only about 3 hours but the temperature never wavered (except briefly when we peaked inside). You see in the picture the tomato can and how we fit in all the chickens. The chickens were fantastic, so delicious and moist, and you can see in the top picture how beautifully brown they turned out. I guess we're officially Green Egg groupies. If there is any doubt - we just bought a medium Green Egg to use when cooking just for our family!