First whole chicken

jamantste · Jun 3, 2012

First off, gotta give a big thanks to everyone here. I do not spend nearly as much time sharing as I would like, but I do constantly hop on for some quick advice from all the folks on the site. So thank you for sharing! I can't imagine how much money would have been wasted without your help.

I bought a WSM last spring and have done a few butts, ribs, wings, and some brisket (my brisket needs some work...lol). It goes without saying that I would smoke much more if there were more time! ( true for everyone on here, i think)

Anyway, I have the bird in the brine and I am shooting for about 4 hours soaking. I have a rub put together for use. I also have hickory on hand although I think I am going to go grab some cherry or apple (which do y'all prefer?). I hear hickory is a bit rough for chicken.

I'm Planning on about 3.5 to 4 hours from what is said on here, but it will be to temp regardless (170-175). So the only thing I guess I am still unsure about is the amount of smoke. Do I hit it with smoke the whole time or just the first hour or so?

Thanks again... I appreciate any and all tips...

James

heyer5 · Jun 3, 2012

Hey James! The WSM is a great smoker! I am also doing a whole chicken today and am looking at IT of 165-170 in the breast at the end. I will be using hickory and be supplying smoke until the bird is done. I'm not sure hickory is "rough" for chicken, but my assumption is that it is going to be more noticeable then using apple wood (which I think I have laying around).

Regardless, a chicken usually is in the 3 hour range at 275 (which is the temp I am looking to smoke at). However, the chicken I am using is an outside grown, free ranging, large chicken. I'm quite excited about it - we will be pulling the meat and hoping leftovers!

jamantste · Jun 3, 2012

That chicken sounds like it should be great! Unfortunately I have a "minimally processed" bird. SInce it is my first I thought I would go the cheaper route. Once I have mastered the whole chicken, I will seek out better meat. Good luck, enjoy!

jamantste · Jun 3, 2012

and you may have just changed my mind about the hickory!

heyer5 · Jun 3, 2012

Jamantste said:
That chicken sounds like it should be great! Unfortunately I have a "minimally processed" bird. SInce it is my first I thought I would go the cheaper route. Once I have mastered the whole chicken, I will seek out better meat. Good luck, enjoy!

No worries there, and hell, I didn't buy the chicken! Family friends have quite a few free-range birds. We help with butchering, we get a few for free. I guess I shouldn't say "we", my fiance helps, and her mom, and then we get free chickens. And let me tell you, they are pretty damn tasty. I'll upload some pictures of my process - I have it seasoned up, coals are lit, and once the smoker hits 250, she'll be going in!

jamantste · Jun 3, 2012

jamantste · Jun 3, 2012

Where's the best spot for the probe?

jamantste · Jun 3, 2012

heyer5 · Jun 3, 2012

I put my probe in a potato for most of the smoke. It gets the probe off of the grill grates and helps get an ambient air temp inside the smoker. After that, I check temp in the breast. Mine came out a little dry today, disappointed to say the least!

jamantste · Jun 3, 2012

Sorry to hear that! I have done the patato thing before... Just got lazy. I'll be pulling it about 5 or 10....

jamantste · Jun 3, 2012

jamantste · Jun 3, 2012

jamantste · Jun 3, 2012

And the end product..

austinl · Jun 3, 2012

Man that chicken looks great. I also pull the meat on whole birds like you have done. For myself its easier to store and work with as leftovers, also I like mixing the white and dark meat up for sandwiches. Those little grocery store "fryers" are great to practice on. I don't think you have to worry about the wood being too strong. It's been my experience smoking whole birds the meat is pretty resistant to over-flavoring; now over-salting is another story... Great looking chicken again.

jamantste · Jun 3, 2012

Thanks! I love to mix the white and dark too. I used a small amount of hickory and apple. It had a great flavor!

jp61 · Jun 4, 2012

Looks like perfection to me!

Nice job!

jrod62 · Jun 4, 2012

Looks good to me :drool

oldschoolbbq · Jun 4, 2012

Nice looking Bird, but I didn't see anyone saying where to put the probe??????

An easy place is the Breast, in the deepest part (without touching bone) and taking it to 175*f IMT. , when the Leg and Thigh start flowing clear juice when poked and the joints move easily , then you've another way to tell doneness.

Keep doing well , and send more Q-view...

ybfm · Jun 4, 2012

That's a great lookin' bird, there!! Nice job!!

Rich

jamantste · Jun 4, 2012

Thanks! Yeah, I hit the breast and spot checked the legs. Went to 175 in 4 hours on the dot. My only regret was doing only one. I shoulda loaded 4 of em in the WSM. Great day and fantastic food. Can't beat smoking!

Think I'm gonna smoke a brisket this weekend. Feeling confident now... Lol.

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