or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Smoking poultry on the WSM 22
New Posts  All Forums:Forum Nav:

Smoking poultry on the WSM 22

post #1 of 4
Thread Starter 
In the past ive always just done legs from sams with them either rubbed or marinated but this time I also wanted to add wings and thighs. Since the meat is hard to temp I smoke for 3.5 hours and I havent had a problem but I was wondering a few things.

1. Should the legs be in the center with the thighs closer to the outside because they are larger and can take more heat?
2. Since they are so hard to temp is there a better way to tell when they are done?
3. Is 3.5 hours a good temp time for 200-250 degrees for all the poultry?
4. Has anyone ever added apple cider vinegar to the water pan?
post #2 of 4
Quote:
Originally Posted by graphicsman View Post

In the past ive always just done legs from sams with them either rubbed or marinated but this time I also wanted to add wings and thighs. Since the meat is hard to temp I smoke for 3.5 hours and I havent had a problem but I was wondering a few things.

1. Should the legs be in the center with the thighs closer to the outside because they are larger and can take more heat?
Were it me, I would put the thighs in the center where the heat is greatest, they have the most meat mass.

2. Since they are so hard to temp is there a better way to tell when they are done?
Not really, after you cook them a couple of times you'll get in a rhythm and know with X amount of meat, and X amount of coal , it'll take about X amount of time. But every time its different its always best to use the IT. Like I said after awhile you'll know your smoker and your meat and be able to do it in your sleep.... BTW, you can do a cut test on a piece and ensure the liquids run clear, but IT is mush better. If you intend to continue smoking, get a remote meat thermometer, 25 dollars?

3. Is 3.5 hours a good temp time for 200-250 degrees for all the poultry?
Its really up to you and where you find your sweet spot, every smoker and every smokee have one. You'' need to be a bit higher temp if you expect to see crisp skin. 325 to 350 make crisp skin. I normally smoke whole birds and I like doing them low and slow like 200 to 220. But others here like higher. Its all about your sweet spot.

4. Has anyone ever added apple cider vinegar to the water pan?
Actually for years I used cranberry juice in the drip pan on a Weber. I swore by it, then one year I seriously looked for that cranberry taste to surface on the turkey. I couldn't find it. I know lots of folks who think both ways. Who am I say? I have tried, can't taste it.

 

You've got to realize, you already know how you want to smoke, Follow your path and learn how to make that the best way you and your pit can harmonize. You will then put out the most delicious food possible.

 

I would guess, for me, that somewhere around 1 1/2 to 2 hours would cook the cut up chicken. You are looking for a 165 Internal temperature.

post #3 of 4
Thread Starter 
Thanks for your input. Currently smoking with a temp at 240.
post #4 of 4

I have a WSM 18.5, and here's what I do:

 

1) I do chicken at 275-300.  Chicken can take the extra heat and it crispens up the skin to "bite through."

 

2) You can take the temp of the thighs with a Thermapen if you have one.

 

It will take about 60-90 minutes for chicken pieces to get to temp.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Smoking poultry on the WSM 22