1ST CHICKEN ON MY WSM

Discussion in 'Poultry' started by mikensuenfl1, Aug 14, 2013.

  1. OK GANG, WILL BE COOKING A BEER CAN CHICKEN  WITHOUT THE BEER CAN  ON MY WSM.FOILED EMPTY WATER PAN AND FOILED SAUCER.LOOKING TO COOK AT 300-325.IT TEMP TO 160-165.SOME APPLE WOOD OVER CHIMNEY HOT KB.AND ABOUT HALF UNLIT WITH WOOD ON TOP.. HOPE TO POST RESULTS WITH PICS..
     
  2. Sounds like a plan. Looking forward to the Qview.

    Happy smoken.

    David
     
  3. fwismoker

    fwismoker Master of the Pit

    Lots of people remove the water pan all together, it works more like a uds and the juice drippings add more flavor.. Maybe you can try that next time. Good luck on the drunk bird!
     
  4. WELL, IF I MUST SAY SO MYSELF.THAT MIGHT OF BEEN THE BEST CHICKEN I HAVE EVER COOKED.. I HAVE FOR YEARS COOKED BEER CAN CHICKEN ON MY WEBER 22 INCH KETTLE.NOTHING HOWEVER CAMPARES TO TONIGHTS COOK.STRANGELY ,I PULLED IT OFF AT 160. WHEN I STARTED TO SEPARATE THE LEG IT SEEMED IT NEEDED A LITTLE MORE COOK. GUESS WHEN YOU SAY 170 FOR THE THIGH ,IT SEEMS RIGHT. ANYWAY I PUT THAT BAD BOY IN THE OVEN AT 350 FOR ABOUT 1/2 HOUR. THE FLAVORED JUICE IN THE PAN FROM THE RUB MADE A FANTASTIC ADDON. ANYWAY THE CHICKEN WAS DONE AND VERY JUICY. THE AMOUNT OF APPLE WOOD WAS JUST RIGHT.VERY,PLEASED WITH THE RESULTS. I WILL TRY TO POST PICTURES TONIGHT OR TOMORROW.MADE UP MY OWN RUB.FIRST PEANUT OIL, THEN MIXED TOGETHER, MONTREAL CHICKEN RUB,MCORMICK CHICKEN RUB,SALT,PEPPER,PAPRIKA,LEMON PEPPER GRILL MATES CHICKEN RUB.. COOKED AROUND 300 DEGREES .PUT BIRD ON AROUND 6:30 ,OFF COOKER 8:20.. FOR SURE WILL DO THIS AGAIN.. WSM ROCKS....
     
  5. fwismoker

    fwismoker Master of the Pit

    Sweet, nothing better than a well smoked bird!
     
  6. "DSC04726" "DSC04727" "DSC04728" "DSC04729" "DSC04731" "DSC04732" "DSC04733" "DSC04736" "DSC04726" "DSC04727" "DSC04728" "DSC04729" "DSC04731" "DSC04732" "DSC04733" "DSC04736"
     
    Last edited: Aug 14, 2013
  7. SORRY ABOUT PICTURE POST FAILURE. TRYING TO LOAD PICS TO PHOTOBUCKET. GIVING ME A BAD TIME. WILL TRY AGAIN TOMORROW..
     
  8. millerk0486

    millerk0486 Meat Mopper

    How much charcoal did you use to keep your temp that high? Just curious, because I always have water in my pan and wandered what the temp difference would be if I removed the water.
     
  9. GOOD MORNING,I STARTED OUT WITH A FULL LIT CHIMENY,THEN PUT ABOUT 20 UNLIT COALS SPREAD ON TOP.ABOUT ONE HOUR IN THE COOK I PUT IN ABOUT 6 MORE UNLIT..ALSO ADDED JUST 1 PCS OF APPLE WOOD AT THAT TIME.
     
  10. fwismoker

    fwismoker Master of the Pit

    Mike next chicken you do try pulling the water pan altogether so there is nothing between the grate and charcoal.. You might just like the chicken even better. If you didn't like it just put the pan back after that but you'll probably be pleasantly surprised how much flavor it adds.

    I read about some WSM owners on another site that did it and they are sold on it.
     
  11. YES, I WAS THINKING MAYBE TAKING WATER PAN OUT BUT LEAVING FOILED SAUCER.
     
  12. fwismoker

    fwismoker Master of the Pit

    The concept is if the juices reach the charcoal they instantly vaporize and combine the smoke. Try it both ways, that's the fun part of this. Experimenting to see what turns out the most tasty results.

    I took this old pizza pan and drilled 3/8 to 3/4 inch holes in it.. I use that pan to diffuse heat if I'm doing multiple spatchcock chickens because it evens out heat but it still allows drippings to vaporize on my charcoal.. It works really really well.
     
    Last edited: Aug 15, 2013
  13. Nice looking bird! Do us a favor and lose the Capital Letters please - makes it hard to read.
     
  14. millerk0486

    millerk0486 Meat Mopper

    Thanks for the info. I will definately try that my next go around with chicken. Yours looks like it turned out really well!
     
  15. Thanks, I will do my best to remember  not to type in all caps.. Typing is not one of my strong points..
     
  16. ,Sounds like a good idea.Been learning a lot from all of the kind folks on this site.. thanks to everyone..
     
  17. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice looking Bird, Kudos. [​IMG]

    The "AUB" is a good subsitute for a Beercan...(that's Appliance Up the Butt) [​IMG]
     
  18. Guess that is what I used.No beer can.
     

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