Kamado Joe - Smoked Split Chicken & Portobello Mushroom Caps

My second cook on my KamadoJoe was a split or butterflied chicken, with portobello mushroom caps.

Ingredients:

(a) 3lb Chicken
(b) Generous portion of your favourite rub (this bird was done with Montreal Chicken Spice)
(c ) 2-4 Portobello Caps (stems removed)
(d) 2-4 tablespoons Balsamic Vinegar

Step by Step

Chicken

(a) Split the chicken by cutting down both sides of the backbone to remove it.
(b) coat the inside of the bird with your spice rub
(c ) flip, press down to flatten and then coat the skin of your spice rub
(d) Cook over indirect heat for 1 hour or until done

Mushroom Caps

(a) remove the stems (if you haven't already done so at the grocery store to save some cash)
(b) use a spoon to remove the gills (the dark brown stuff)
(c ) place 1tbsp of balsamic in each cap
(d) cook at 350-375 for 10-15 minutes or until the balsamic is boiling away

Lessons learned/Tips:

Mesquite does not pair well with chicken, it had an overly smokey flavour and not the "kiss" I was hoping for. In future cooks I moved to Hickory and other less aggressive woods.

The use of a drip pan not only lessens clean-up but it avoids getting a singed or burnt flavour from the chicken fat burning at high temps.

Sauces & Rubs

(1) Montreal Chicken Spice

Heat Source & Tools

(1) Kamado Joe (red bag) Charcoal 
(2) Nature's Grilling Wood Chunks (Mesquie)
(3) Kamado Joe Heat Deflector