Tried my first chicken quarters today and I must say it was better than I thought. I'm usually a chicken breast guy but I have seen some really good looking posts here with quarters and thighs. Rubbed with my own poultry rub I typically use for turkey and set in the fridge for about an hour or so.
Used half weber chimney of lit coals and placed one fist size chunk of pecan wood as I didn't want to over smoke the chicken from what I read is quite easy to do with chicken. Used empty water pan with a cheap walmart pizza pan on top of it so I can help stop any dripping from burning. That seemed to work well. Now ran the wsm with all vents completely open but I noticed it wouldn't go past 301 which is fine for me although I was trying to get to 325. Placed the chicken quarters in and the temp dropped to 273 to 280ish. It stayed there until quarters were pulled at 170 and tent with foil. I then finished off some burgers and hot dogs for the family.
Chicken was very good. I will definitely be making these again! Now I have some chicken thighs in the freezer to try out next weekend. I will most likely make those on my kettle as I want to run 325-350 to crisp up the skin.
Left wsm to burn off the little bit of charcoal left and it's back at 300. I quess it cools down as the meat draws btu away from the pit. By the way outside temp is at 51 degrees farenheit.
Used half weber chimney of lit coals and placed one fist size chunk of pecan wood as I didn't want to over smoke the chicken from what I read is quite easy to do with chicken. Used empty water pan with a cheap walmart pizza pan on top of it so I can help stop any dripping from burning. That seemed to work well. Now ran the wsm with all vents completely open but I noticed it wouldn't go past 301 which is fine for me although I was trying to get to 325. Placed the chicken quarters in and the temp dropped to 273 to 280ish. It stayed there until quarters were pulled at 170 and tent with foil. I then finished off some burgers and hot dogs for the family.
Chicken was very good. I will definitely be making these again! Now I have some chicken thighs in the freezer to try out next weekend. I will most likely make those on my kettle as I want to run 325-350 to crisp up the skin.
Left wsm to burn off the little bit of charcoal left and it's back at 300. I quess it cools down as the meat draws btu away from the pit. By the way outside temp is at 51 degrees farenheit.
