Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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How to smoke spatchcock chicken on a pellet grill

Here’s all you need to know how to spatchcock and pellet smoke a whole chicken.

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Preheat your pellet grill to 225°F. Remove the chicken from its packaging, check the cavity and remove any giblets.


Use kitchen shears, sturdy scissors or a chef’s knife to cut all along each side of the backbone, and remove the spine. Place the chicken cut-side down on a cutting board and press down firmly along the top of the breastbone to flatten it out. Wash the bird and pat dry.


Paint the cut or bone side of the bird with half of the oil, then season. Flip the bird over, repeat on the skin side. Tuck the wings in along the thighs to avoid burning the wing tips.


Insert a digital probe thermometer into the thickest part of the breast meat without touching any bones. Place the bird in the center part of the grill and begin smoking. For a rich, smoky chicken flavor, smoke the bird until it reaches an internal temperature of 165°F.

Cooking for 6 people


  • medium-sized roasting chicken, about 5 pounds
  • oil (divided)
    4 tbsp.
  • BBQ chicken rub or seasoning (divided)
    0.3 cup

For safe meat preparation, reference the USDA website.

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