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New smoker in Fort Wayne, IN

post #1 of 6
Thread Starter 

Just bought a used WSM 18.5 inch for 220.  Its about a year old and have heard good things about it.  I have been grilling for years kind of by feel and not by temp.  I have made some killer chicken breast and steaks over the years. and want to branch into smoking.  I have also been brewing beer for the last 15 years, so i know the importance of temp in smoking.  I plan to get a digital remote thermometer.  I just have two questions to start out with.  

 

What digital remote thermometer would you all recommend to start with reasonably priced?

 

What meat should i start with.  i was thinking pork butt or spatchcock chicken.  Further, whats the difference in chickens and what should i look for?

 

I will be banging through threads for these answers, but i just thought if anyone had the quick and dirty, post it here.

 

thanks

post #2 of 6

Welcome to the forum.

 

I think I would start with a chicken, whole (spatchcocked), wings, or thighs.

 

If you get a whole chicken, I would look for a young chicken around 5 or 6 lbs.

 

Cheap & easy to cook.

 

Al

post #3 of 6

Al is right...get a young whole bird. it should say young chicken on it at the grocery store. those are the best for spatchcock smoking. put a probe in the thigh and when the temp gets about 160 brush on some sauce. Cook till about 170 or more at the thigh 165 at the breast. Make sure to rub/season  under the skin before cooking and if you want crispy skin i suggest an oil or butter/margarine on the skin before cooking.

 

Happy Smoking 

phatbac (Aaron)

post #4 of 6
Thread Starter 
How do you get it under the skin? Let it sit? Also had a sale on ribs bought a pork sparerib. I know how to cut it but I'm trying to time it right with the bird. If it's 6 hours with the ribs and roughly 1 hour with the bird. Should I throw the bird on with the ribs for the last hour of the rib cook and if so should I add another chunk of wood for the bird? Should I pull the ribs when they're done and let them sit in a cooler and throw the chicken on after?
post #5 of 6

For getting under the skin, either pull it off completely or lift it alike you are pulling off gently but leave attached at the bottom. then season underneath and put the skin back on. I would cook the bird in a pan on the top rack until its done while i cook the ribs in the bottom rack. when the bird is done you can pull off the top and you can sauce too and put back on without disturbing the ribs. then when the chicken is done take off the top rack completely so you can get to ribs if you want to foil or sauce.

 

Hope this helps,

 

phatbac (Aaron)

post #6 of 6
Thread Starter 

Sure does.  thanks

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