Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. gwschenk

    Give me your best whole chicken process!

    Spatchcock, dry brine with salt in fridge, then olive oil, then sprinkle paprika, onion, garlic and thyme. Two small pieces of apple and crank the WSM wide open. After 1.5 hours it's done. Fairly crisp skin, smoky and super juicy and tender. It's the best!
  2. gwschenk

    Alabama BBQ Chicken

    Your chickens look great!
  3. gwschenk

    Smokin a chicken (whole cut in half) How long?

    Let's keep it rolling. My butcher usually sets me up with a nice spatchcocked 5 pound chicken. At 350 in my Weber bullet it's ready in 1.5 hours. Juicy, smoky and great tasting. My wife loves smoked chicken so that's what I smoke most of the time. I love them, too. Hmmm...I'll think I'll do...
  4. gwschenk

    Question from a rookie smoker

    On my WSM I smoke chicken, spatchcocked, in about 1 1/2 hours at 350 or even higher. The one time I tried ribs and chicken at the same time the skin, due to the lower temperatures, wasn't quite the way I like it. Apparently some people have food safety concerns with beer can chicken. I like...
  5. gwschenk

    Warning! Unconventional Smoke Method coming....

    That's wonderful looking turkey. Proves that it's not the pit that matters, but the pitmaster. Harry Soo says something like, "When you barbecue you send a boomerang of love into the universe and that love comes back to you."
  6. gwschenk

    Trials and tribulations of a new member

     Very true. For me the big revelation was what good thermometers can do. I will not cook without my DOT and Thermopop. I know that means I'm not a real pitmaster, but, oh well, the food comes out great!
  7. gwschenk

    Crispy Chicken Skin - From Smoker to Oven at 425 for 7 minutes

    That's nice looking chicken right there! You might try running your smoker at a higher temperature for the next cook. I smoke my spatchcocked chicken at 350 and above for 1.5 hours. While the skin isn't super crispy it is not rubbery. I love smoked chicken.
  8. gwschenk

    Help! Chicken breast disaster!

    Sounds like you might have used too much wood. You have to go light with chicken. That's my $0.02 and worth every penny!
  9. gwschenk

    Seasoning a Smoker???

    I follow Harry Soo's advice and just run a brush over the insides after each use.
  10. gwschenk

    Thoughts and opinions

    The WSM is the only smoker I've ever owned, so my opinion is based on ignorance. :-) But I really like my WSM. Easy to control the temps, it's a no brainer. It has produced some very good ribs, some excellent pulled pork and my favorite EXCELLENT smoked chicken.
  11. gwschenk

    Pulled Pork Sunday - Trial Run

    Looks great. Thanks for posting.
  12. gwschenk

    WSM 18.5 temp control.

    Harry Soo uses the top vent to control his temperature. Myself, I just go with what works. I start by shutting down the bottom vents, and if that doesn't do it, then the top vent. At some point it settles down and stays there. My WSM is really good about holding a stable temperature.
  13. gwschenk

    No-Salt Blueberry/Cherry Rubbed Baby-Backs : Q-View & Review

    Man, O, man! Those look great!
  14. gwschenk

    Doc says my BP is too high

    Swimming, riding a bike, going for walks is great for blood pressure. It worked for me. Not to mention a good appetite is the best spice! Good luck, our health is the most important thing we have.
  15. gwschenk

    Having an Issue with Ribs on WSM.....

    I've found the stock thermometer to be spotty. Sometimes it's close, sometimes it's way off. I use water in the bowl for ribs, run the WSM at 225-250 and they are done in 5 hours more or less, no foiling. How long have you been smoking yours?
  16. gwschenk

    Christmas time means new first time Smoker!

    That chicken looks great. I love smoking chicken on my WSM. I'm new to this game, with only one season under my belt, but I think you'll find it easier to control the temp of the WSM as it gets used. You've gotten some good advice here. Drewed's advice about adjusting the temperature is well...
  17. gwschenk

    PERFECT RIBS EVERY TIME! This really works!

    Nice report. The ribs look great.
  18. gwschenk

    Hi from the Inland Northwest!

    Welcome! Sounds like you are off to a good start.
  19. gwschenk

    First Smoke - Chicken Thighs

    This seems to be the quandry of every chicken smoker. The crispiest chicken skin I ever achieved was in a El Cheapo Brinkmann, unmodified. Must have been the totally uncontrolled high heat. Still came out juicy. I'm thinking of dusting it off and doing another chicken on it.
  20. gwschenk

    First pork butt on the Traeger Q-view

    Nice!
Top Bottom
Back
Clicky