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post #1 of 6
Thread Starter 

Hello, I am a new member here at Smoking Meat Forums and am excited about learning all I can about Smoking Meat. My name is Dan and I am using a 18 1/2 inch WSM with a BBQ Guru DigiQ. I live in Brea Calif. I am going to smoke a couple of whole chickens tomorrow and have already got a lot of info from the forums posted here. Thank you. Dan

post #2 of 6

Good evening Dan. and welcome to the forum. Be sure and let us know how those yard birds turn out.  Good Luck


Gary S

post #3 of 6
Thread Starter 

First time smoking chicken. I had a frustrating time with the initial temp on my wsm. It went over 450 degrees right away. I had to vent the cover with wads of aluminum foil to get it down to 325 degrees and keep a constant watch over it. I cooked them for aprox 2 hours. I did not use any water and used the minion method with regular kingsford charcoal. Any suggestions or thoughts as to what I did wrong with the fire? All in all, I think they turned out pretty good but was A LOT of work. I cut them up and served them at my bible study pot luck last night. Everyone really liked them.

post #4 of 6
The water will help drop the temp down and make it more manageable.
post #5 of 6
Thread Starter 

Thank you, I will definitely use water next time.

post #6 of 6
Thread Starter 

Thanks Gary S, I just posted my results. Had a rough time. th_dunno-1[1].gif

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