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Anchors Smokeshop
03-11-2011, 02:41 PM
roksmith started a thread asking which cooker is the best for competition chicken. There were a lot of different answers, but I'm mostly concerned with the WSM. I've always cooked my comp chicken on a Weber Kettle and want to start cooking it on my WSM.
If you have any suggestions or tips for comp chicken on a WSM, please post them here.

swamprb
03-11-2011, 03:45 PM
Get yourself a Cajun Bandit conversion for that Weber OTS.

Rich Parker
03-11-2011, 04:38 PM
I remove the water pan and flip the door over and prop it open with screws (swamprb mod) and can get up to 500 degrees at the grate.

wormdrink67
03-13-2011, 02:09 PM
Get a cyber q with a 10cfm fan....that's what we do and it works spectacularly.

swamprb
03-13-2011, 02:59 PM
Do the WSM door prop mod and you will get screamin' chicken dome temps without a fan draft or removing the waterpan.

I recently modded my Cajun Bandit Stainless steel WSM replacement doors with SS nuts & bolts for props. Three 18" & one 22" bullet turbo cookers and tight assed smokers!

Still prefer the Cajun Bandit converted kettle for chicken.

JD McGee
03-13-2011, 07:42 PM
From TVWBB... http://www.virtualweberbullet.com/chicken4.html

Stoke&Smoke
03-14-2011, 10:05 AM
From TVWBB... http://www.virtualweberbullet.com/chicken4.html

Whoah! Let the chicken sit at room temp for an hour? That's worrisome to me:icon_blush:

roksmith
03-14-2011, 10:12 AM
Although the thought of warm chicken also kind makes my stomach turn a little, technically since it went from fridge to cooked in two hours.. it should be fine.