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Discussion in 'Poultry' started by jraiona, Jan 24, 2015.
Fired up my new WSM today.
Tell us more about how you did it.
I did a full chimney of unlit KBB with 3 smaller hickory chunks and a half chimney of lit. I waited till the smoked slightly started to lessen and assembled the smoker. When I saw very light streams of smoke coming from the top vent I added the chicken and added 1 medium hickory chunk. It did cook faster than I anticipated. The temp ran about 421 with all vents wide open. It was done in about an hour. It turned out great, great smoke level and very moist.
Nice looking birds
Thanks Gary. I was pretty pleased for a first effort. I'm officially addicted. :grilling_smilie:
It doesn't take long
Congrats on the new smoker and lots of tasty food to follow!
Thanks. Excited about the journey. :yahoo: