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First mini wsm smoke with whole chicken

post #1 of 8
Thread Starter 
I figured since this was my first smoke on the mini wsm I would use a whole chicken since they can take the heat.




I just rubbed the chicken with butter and used some poultry rub. I used kbb charcoal with an apple and a hickory chunk. Temps stayed around 320 and it took about and hour and forty minutes to hit 165 in the breast.
post #2 of 8
Congrats!! How did it taste?
post #3 of 8
Looks great! Try spatchcocking the next one, you'll like it
post #4 of 8
Thread Starter 
It tasted great and smelled even better. I don't even think I needed to use wood like i do in my mes 30. The mini just vaporized the drippings.
I also took the smoked carcass and put in the crockpot all night, then strained the stock next morning and cooked a big ole pot of beans in it. drool.gif
post #5 of 8
Great looking bird. I'm with FWI, spatching is the best way to smoke a bird in the mini! We boil down all our smoked bird carcasses. Freeze the stock in I've trays then portion out two cups worth of cubes and vac pac and freeze for use later. Works great for making gravy, risotto, rice, pasta, etc.
post #6 of 8

Sorry to be the last in the pool. That is a great looking bird, Sir.

 

Disco

post #7 of 8

Oh , and you Smoked the Neck and innerds . What great taste , I enjoy the Liver and Gizzard , and love to pick the meat off the Neck .

 

thumb1.gif , good show , have fun and  .  .  .

post #8 of 8

Sorry to be the last in the pool. That is a great looking bird, Sir.

 

Disco

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