Cured Split Chicken grilled on the WSM

[BrianGSDTexoma]

I loved cured chicken and turkey. Split a whole chicken and into Pop's low salt brine for couple days. My WSM has not been used in a very long time and always wanted to try grilling without the water pan. Had to crack the lid and door to keep temps up. I have a controller but did not think I would need on this. Basted with vinegar sauce while cooking. This was kind of a fun cook. Also got to try out the wireless probes. I had learned they dont work well on steak or burgers. Needs to be a big chunk of meat. Made some white sauce for dipping. Made a salad dressing with the vinegar I made but it really did not come through. Used 2 Tbsp in 1/4 cup oil. I will use more next time.

 

[chopsaw]

Looks great ! I was grilling with my 14 for awhile . I agree it's fun to use .
Those wireless probes are nice .

 

[normanaj]

Looks great for sure!

Like chopsaw I use my 14 for grilling when I'm in that charcoal mood.

When smoking I use the waterpan with sand and use it as heat-sink.Been looking at the Firedial as complete replacement and ditching the pan altogether.We'll see.

 

[Fueling Around]

Looks good
Cured chicken is on the list here

 

[Smokin Okie]

Excellent .

Direct heat on the WSM has been my preferred method for yardbird for the past few years.

Got the idea from Chris at the Virtual Weber Bullet . Though I really don't consider it hot and fast.

Hot and Fast Chicken

 

[BrianGSDTexoma]

Excellent .

Direct heat on the WSM has been my preferred method for yardbird for the past few years.

Got the idea from Chris at the Virtual Weber Bullet . Though I really don't consider it hot and fast.

Hot and Fast Chicken

I watched his video yesterday. Worked pretty good but not hot enough to get a char. That the forum I came from.

 

[Smokin Okie]

I watched his video yesterday. Worked pretty good but not hot enough to get a char. That the forum I came from.

I've done that cook multiple times but I never ran an ambient temp probe till last week. I do two birds, halved. They filled up the grate on on my 18" and there was never enough room for a probe. But this year, I've got these probe trees, that suspend the probe about 4" over the grate and take up very little room.

So last week I was able to get what I consider accurate temps. And I was surprised it did not get very hot. I was assuming it was running 325 to 350. And it ran more like 310 down to 280.

There's always the option of cooking on the lower grate, but that may be closer to direct on a Kettle.

My cook from last week

 

[Smokin Okie]

BTW, is your WSM an 18 or a 22 ?

 

[gmc2003]

Looks fantastic Brian. With just the two of us. My 22" WSM hasn't seen the light of day for a few years. The Kettles provide me with enough space for anything I cook.

Point for sure
Chris

 

[BrianGSDTexoma]

BTW, is your WSM an 18 or a 22 ?

It is a 18".

 

[BrianGSDTexoma]

I've done that cook multiple times but I never ran an ambient temp probe till last week. I do two birds, halved. They filled up the grate on on my 18" and there was never enough room for a probe. But this year, I've got these probe trees, that suspend the probe about 4" over the grate and take up very little room.

So last week I was able to get what I consider accurate temps. And I was surprised it did not get very hot. I was assuming it was running 325 to 350. And it ran more like 310 down to 280.

There's always the option of cooking on the lower grate, but that may be closer to direct on a Kettle.

My cook from last week View attachment 704118

View attachment 704117

Those look great and was what I was wanting! Did you leave skin side down? I might have to get one of those holders. Little bit pricy.

 

[Smokin Okie]

Those look great and was what I was wanting! Did you leave skin side down? I might have to get one of those holders. Little bit pricy.

Rub has a lot to do with color. I used Kosmos Dirty Bird.

I followed Chris's cook to the letter. Started skin side down and after 30 minutes flipped them over.

The probe trees are the best barbecue gadget I've bought this year. They're great.

My 18 is a 2002 model and it does not have a dome temp gauge, so getting that probe suspended was a big deal to me. And I had a 22 but did not trust the dome temps.

 

[BrianGSDTexoma]

I just finished up one one of the splits and wow is it good! Just eat it cold. That cured chicken cold out of the fridge is pretty awesome. Talk about a great sammy. I highly suggest trying it. The only way I will do turkey.

 

[jaxgatorz]

Looks great Brian !!!

 

[Gonna Smoke]

Mighty fine looking meal, Brian...

 

[BrianGSDTexoma]

Looks great ! I was grilling with my 14 for awhile . I agree it's fun to use .
Those wireless probes are nice .

Thanks Rich. Tried those probes on a fairly thick ribeye and steak kind of split a little while cooking and exposed part of probe. I got a high alert and panic without thinking grab a hold of probe to pull it out. Ouch! I still healing from that one. Than put into one of those smoked burgers I made to reheat and when I flipped it fell to bottom of grill. Sure wish they where skinnier plus you have to push them in almost all the way. Lessons learned!

Looks great for sure!

Like chopsaw I use my 14 for grilling when I'm in that charcoal mood.

When smoking I use the waterpan with sand and use it as heat-sink.Been looking at the Firedial as complete replacement and ditching the pan altogether.We'll see.

Thanks. I use the clay saucer. Works pretty good.

Looks good
Cured chicken is on the list here

Thanks Richie. Man that taste. Even better cold the next day.

 

[BrianGSDTexoma]

Looks fantastic Brian. With just the two of us. My 22" WSM hasn't seen the light of day for a few years. The Kettles provide me with enough space for anything I cook.

Point for sure
Chris

Thanks Chris. I pretty much just use the RecTec anymore. With help from SmokinAl I been pretty happy.

Rub has a lot to do with color. I used Kosmos Dirty Bird.

I followed Chris's cook to the letter. Started skin side down and after 30 minutes flipped them over.

The probe trees are the best barbecue gadget I've bought this year. They're great.

My 18 is a 2002 model and it does not have a dome temp gauge, so getting that probe suspended was a big deal to me. And I had a 22 but did not trust the dome temps.

Thanks . I was flipping every 15 minutes to baste with vinegar sauce. All the rub got washed off. Should of left it alone but it does taste great. I order one of those probe trees.

Looks great Brian !!!

Thanks

Mighty fine looking meal, Brian...

Thanks Charles

 

[chopsaw]

without thinking grab a hold of probe to pull it out.

I did the same thing . Something you do once , lol . I have a Tempspike and an air probe 2 .
The tempspike is rock solid . They serve a purpose .

 

[sawhorseray]

GOOD LOOKIN' BIRD THERE BRIAN, NICE WORK! LIKE gmc2003 CHRIS I NEVER USE ANYTHING BUT MY 22" KETTLE THESE DAYS, SEEMS TO DO EVERYTHING I WANT. I'VE HAD MEATERS AND TAPPECUES THAT NEVER WORKED A LICK, DONE WITH ALL THAT GARBAGE. MIRACLE I DIDN'T STARVE BEFORE ALL THAT JUST CAME OUT! RAY

 

[texomakid]

Wow Brian that looks great! Made my stomach growl looking at the pics.
You know, I've been playing with Stubbs moppin' sauce on chicken just last week. I'm actually surprised how much we like it (it's a vinegar base sauce too)