Quick Question --- Please Advise!

[reannalynne]

Going to be smoking a whole chicken this afternoon. I'm getting all my stuff set up and don't have nearly as much Stubb's Briquettes left as I thought I had.  I was going to use peach wood chunks.  I am running the cheap vertical Master Forge, very similar to the ECB.  Is there a way that I can supplement with the wood chunks only? I have about a half of a chimney left of the briquettes. I really was looking forward to this and don't have time to go get any more charcoal except Kingsford-style briquettes (YUCK!!!)

Please help! :(

 

[kc5tpy]

I would go with what you have.  Use the briquettes, then throw a chunk or two on top.  Get the chunks burning then monitor your temp and control the heat with the dampers.  You should be fine.  As a side note I would spatchcock that bird.  Cut out the backbone and slice through the breast bone.  Since it is not a holiday presentation is not so important.  Spatchcocked promotes more even cooking Just my opinion.  Keep Smokin!

Danny

 

[millerbuilds]

Ditto on the spatchcock cut of the chicken.  

You will be fine.

Smoke ON!

- Jason

 

[SmokinAl]

I use Kingsford Blue bag briquettes all the time. They work very well.

Al

 

[bbqbrett]

Same here. Never had a problem with them.

 

[joe black]

If you spatchcock that bird, it will cook quicker and that will help with your fuel shortage. In the future, you may want to try Royal Oak Bria's and lump. It's good burning, hot burning and a very clean smoke. Also, try to always keep a good inventory of your smoking supplies. It's one of life's priorities.

Good luck and keep smokin', Joe.

 

[djknutz00]

I fifth the motion of spatchcoking the bird. Best way to decrease time, and increase surface surface contact with smoke. If you are concerned about the chunks, you can take a archer or other device, and make much smaller pieces to let you regulate temp a little easier