OK GANG, WILL BE COOKING A BEER CAN CHICKEN WITHOUT THE BEER CAN ON MY WSM.FOILED EMPTY WATER PAN AND FOILED SAUCER.LOOKING TO COOK AT 300-325.IT TEMP TO 160-165.SOME APPLE WOOD OVER CHIMNEY HOT KB.AND ABOUT HALF UNLIT WITH WOOD ON TOP.. HOPE TO POST RESULTS WITH PICS..
1ST CHICKEN ON MY WSM
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WELL, IF I MUST SAY SO MYSELF.THAT MIGHT OF BEEN THE BEST CHICKEN I HAVE EVER COOKED.. I HAVE FOR YEARS COOKED BEER CAN CHICKEN ON MY WEBER 22 INCH KETTLE.NOTHING HOWEVER CAMPARES TO TONIGHTS COOK.STRANGELY ,I PULLED IT OFF AT 160. WHEN I STARTED TO SEPARATE THE LEG IT SEEMED IT NEEDED A LITTLE MORE COOK. GUESS WHEN YOU SAY 170 FOR THE THIGH ,IT SEEMS RIGHT. ANYWAY I PUT THAT BAD BOY IN THE OVEN AT 350 FOR ABOUT 1/2 HOUR. THE FLAVORED JUICE IN THE PAN FROM THE RUB MADE A FANTASTIC ADDON. ANYWAY THE CHICKEN WAS DONE AND VERY JUICY. THE AMOUNT OF APPLE WOOD WAS JUST RIGHT.VERY,PLEASED WITH THE RESULTS. I WILL TRY TO POST PICTURES TONIGHT OR TOMORROW.MADE UP MY OWN RUB.FIRST PEANUT OIL, THEN MIXED TOGETHER, MONTREAL CHICKEN RUB,MCORMICK CHICKEN RUB,SALT,PEPPER,PAPRIKA,LEMON PEPPER GRILL MATES CHICKEN RUB.. COOKED AROUND 300 DEGREES .PUT BIRD ON AROUND 6:30 ,OFF COOKER 8:20.. FOR SURE WILL DO THIS AGAIN.. WSM ROCKS....
GOOD MORNING,I STARTED OUT WITH A FULL LIT CHIMENY,THEN PUT ABOUT 20 UNLIT COALS SPREAD ON TOP.ABOUT ONE HOUR IN THE COOK I PUT IN ABOUT 6 MORE UNLIT..ALSO ADDED JUST 1 PCS OF APPLE WOOD AT THAT TIME.
I read about some WSM owners on another site that did it and they are sold on it.
I took this old pizza pan and drilled 3/8 to 3/4 inch holes in it.. I use that pan to diffuse heat if I'm doing multiple spatchcock chickens because it evens out heat but it still allows drippings to vaporize on my charcoal.. It works really really well.
Thanks for the info. I will definately try that my next go around with chicken. Yours looks like it turned out really well!