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First WSM trial with chicken

post #1 of 8
Thread Starter 

This is my first attempt at cooking on the WSM. Things went pretty smooth, but for anyone whose read my previous posts knows that my journey to here has been anything but smooth. 


I used Jeff's pulled chicken instructions and did everything but the pull, we were so hungry by the end we decided to just dig in and eat. The other difference was that I used chicken thighs with the bone and skin instead of boneless/skinless.


I put Jeff's sauce on the top 12 pieces with about 45 minutes to spare, left the 12 on the bottom rack dry. I'll be putting sauce on all of the piece in future smokes because they turned out so great. I learned that the bottom rack gets much hotter, makes sense! 


The thing I was most surprised about was how well the temp stabilized. It was pretty windy out and for a first run after everything that I read I expected really high temps. Making small adjustments and waiting 5 or so minutes for it to stabilize was crucial. It stayed close to 230F for most of the cook, I had a few drops, especially near then end and after looking inside I realized some more briquettes were needed so I fired them up in my chimney before dumping them in. That was around 150F internal temps for the meat, the smoker was at about 210F. 


Here is what the probe read for most of the cook, 230F! ;)



As Jeff's instructions said I cooked the thighs to 170F internal temp. This is a photo of the bottom rack without the sauce just before pulling them out.



And the finished product, the pieces that were cooked with sauce.



Definitely happy with how things turned out, everyone loved these chickens. Thanks to everyone on this forum and especially Jeff for his rub and sauce recipe!

post #2 of 8

That is some fine looking yard bird.

Happy smoken.


post #3 of 8

Outspoken , congratulations  on the new WMS an your first cook. The Chicken looks good and am sure it tasted as good as it looked .


Keep going  , now and show us some more .


Have fun and . . .

post #4 of 8
Outspoken, A good cook and some good looking chicken. Your WSM did you proud. I wish my wife wasn't such a white meat freak. There are so many things that can be done with thighs and legs. Good luck and keep it going, Joe
post #5 of 8

Looks great! Nice job on that yardbird!

post #6 of 8
Tasty looking chicken! Nice smoke!
post #7 of 8

Nice... good to see you got actually cook some food this time around! :biggrin:


For smoking I definately prefer bone in and skin on chicken - the boneless/skinless cooks to fast and can get dry.

post #8 of 8
Looks great! Give me two scoops rice, pot-Mac salad and some chili pepper water and I'd be in heaven...
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