Had an idea about how to keep my wife from having to cook a big dinner for New Years Day. She had already prepared stuffed shrimp for Xmas eve, and Fillet Mignon roast for Christmas Day. Sorry no Pics. I decided to smoke a few whole chickens. Instead of using my WSM, I planned on using my Weber gas grill. Started off with two 4lbs chickens. Rubbed with Jeff's rub and left to sit for about 5 hours before putting on grill. I did not brine these birds. Not enough time. IMHO
Tested the grill with a water pan and my new Maverick ET-732 to see what kind of grill temp I could get at grill level.... It was not an issue. Made 225 with a healthy amount of room for making it lower or higher temp. Let it run at 240 for a half hour to make sure of consistency.
Got the grill going at about 1:30 pm and put the birds on at 2:00pm. Grate temp was about 230. Had 3 big chunks of pecan wood sitting in foil right on top of front flavor bar of the Weber. Was only running the front grill bar. Older Weber, only has 3 controls. Controlling the temp was never an issue. Ran between 240 and 255 all day. Added more wood at about an hour and half in.
Gave me good smoke until the end. Total cook time was about 3hrs 20mins. When my IT hit 158, I hit both birds with Bone Sucking Sauce and turned up the temp for the finish to help the sauce set and crisp up the skin a little bit and get IT to 165. Let sit for about 30 minutes while my wife got the sides ready, carved and dug in.
Now let me tell you, I have not smoked on this gas grill ever before. I used to smoke on my Weber kettle all the time. I was very happy with the results I got with the gas grill. (Will never stop smoking on my WSM.) Seeing it was about 35 degrees out in NY today with a healthy breeze, I think it came out really nice. Family loved the first bird and I have an extra one left over for during the week. I hope Everyone has a Great New Years for the upcoming 2013. Rick
At the start....
Still Smoking.....
All Finished........
Tested the grill with a water pan and my new Maverick ET-732 to see what kind of grill temp I could get at grill level.... It was not an issue. Made 225 with a healthy amount of room for making it lower or higher temp. Let it run at 240 for a half hour to make sure of consistency.
Got the grill going at about 1:30 pm and put the birds on at 2:00pm. Grate temp was about 230. Had 3 big chunks of pecan wood sitting in foil right on top of front flavor bar of the Weber. Was only running the front grill bar. Older Weber, only has 3 controls. Controlling the temp was never an issue. Ran between 240 and 255 all day. Added more wood at about an hour and half in.
Gave me good smoke until the end. Total cook time was about 3hrs 20mins. When my IT hit 158, I hit both birds with Bone Sucking Sauce and turned up the temp for the finish to help the sauce set and crisp up the skin a little bit and get IT to 165. Let sit for about 30 minutes while my wife got the sides ready, carved and dug in.
Now let me tell you, I have not smoked on this gas grill ever before. I used to smoke on my Weber kettle all the time. I was very happy with the results I got with the gas grill. (Will never stop smoking on my WSM.) Seeing it was about 35 degrees out in NY today with a healthy breeze, I think it came out really nice. Family loved the first bird and I have an extra one left over for during the week. I hope Everyone has a Great New Years for the upcoming 2013. Rick
At the start....
Still Smoking.....
All Finished........
