WSM whole bird questions..

Discussion in 'Poultry' started by iconnolly, Mar 2, 2015.

  1. iconnolly

    iconnolly Newbie

    Hi,

    Gona try my first whole bird tomorrow. But i have some questions which im sure you guys can help me with:

    1. I'm going to smoke it at a higher temp 325-350, which i understand is better for birds? Is that right?

    2. To get to this temp (especially in cold weather) should i leave the water out of the wsm pan?

    3. What internal temp am i looking for for nice moust juicy chicken?

    4. Should i go for beer can chicken at this temp of 325?

    Thanks as always!!
     
  2. welshrarebit

    welshrarebit Master of the Pit

    I did a couple of whole birds a couple of days ago on my WSM.

    1) the higher temp is if you want a crispy skin. Make sure to dry it first as well. I usually do mine around 280* but the last couple of smokes I did at a higher temp.

    2) I've never used water... Ever!

    3) 165*

    4 up to you. You can also spatch or quarter it and it won't take as long.
     
  3. welshrarebit

    welshrarebit Master of the Pit

    [​IMG]


    Sent from my iPhone using Tapatalk
     
  4. welshrarebit

    welshrarebit Master of the Pit

    [​IMG]

    [​IMG]


    Sent from my iPhone using Tapatalk
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yep [​IMG]   ^ ^ ^ what Rarebit said...

    Good post by the way...  [​IMG]
     
  6. good looking chicken there, this forum is the best, you can find help with all your smoking needs here. THANKS FELLOWS.

    dannylang
     

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