Mornin' group!
For my second stab at cooking on my new WSM . I ended up buying a big ol 5lb chicken and a family pack of (10) thighs. I dusted the roaster with rub (did not brine) and laid it in an aluminum pan and poured in a half can of coke. I had originally intended to do a beer can style , but found that with the bird sitting upright I couldn't put on the top rack for the thighs so I regrouped and went horizontal. No biggie. For the thighs I trimmed them up and peeled back the skin , dusted the meat and put the skin back over to allow it to baste the meat. I put the big bird down low and the thighs up high and got cookin' . I used a full chimney of lit charcoal plus a handful of unlit and threw on 3 smallish chunks of oak as i was going for a light smoke flavor since my sweetie is not a big fan of strong smoke flavor that used to come from my CBS (which is in the junkheap by now.) i got a good 5 hours of 250-275 heat out of my charcoal. I can not get over how rock steady the heat stays in this smoker. Absolutely unbelievable.
The thighs were done in just under 2 hours and the whole chicken was at 175 after 4hours. Both were the best I have ever made on any grill or smoker. I put the thighs on the gas grill at dinner time and crisped up the skin. And speaking of skin it was not rubbery or dried out on either type of chicken. .i regret that I was so focused on smoking that I neglected to take any pix! I will be more relaxed next time.(hopefully)
I am so pleased with the WSM.
Have a good day
Hambone1950
For my second stab at cooking on my new WSM . I ended up buying a big ol 5lb chicken and a family pack of (10) thighs. I dusted the roaster with rub (did not brine) and laid it in an aluminum pan and poured in a half can of coke. I had originally intended to do a beer can style , but found that with the bird sitting upright I couldn't put on the top rack for the thighs so I regrouped and went horizontal. No biggie. For the thighs I trimmed them up and peeled back the skin , dusted the meat and put the skin back over to allow it to baste the meat. I put the big bird down low and the thighs up high and got cookin' . I used a full chimney of lit charcoal plus a handful of unlit and threw on 3 smallish chunks of oak as i was going for a light smoke flavor since my sweetie is not a big fan of strong smoke flavor that used to come from my CBS (which is in the junkheap by now.) i got a good 5 hours of 250-275 heat out of my charcoal. I can not get over how rock steady the heat stays in this smoker. Absolutely unbelievable.
The thighs were done in just under 2 hours and the whole chicken was at 175 after 4hours. Both were the best I have ever made on any grill or smoker. I put the thighs on the gas grill at dinner time and crisped up the skin. And speaking of skin it was not rubbery or dried out on either type of chicken. .i regret that I was so focused on smoking that I neglected to take any pix! I will be more relaxed next time.(hopefully)
I am so pleased with the WSM.
Have a good day
Hambone1950
