Whole Chicken Up to Temp?
First question on here so be gentle...for father's day I did 2 whole chickens on my 18.5 WSM and even after 4 hours at 225 they would not get all the way up to temp (I was shooting for 165). Ended up pulling them off and finishing on the grill quickly, everything was delicious but I'm curious if others have had a similar problem? Should I have been more patient or been running at a higher temp?
I also had 4 racks of ribs in there, is there any issue with over crowding or other tips to pull off that much food? Again everything tasted great but didn't come together timing wise like I had planned. Thanks! |
Well as far as overcrowding, I can't speak to that as I've never used a WSM. But as to the chickens, I think you'll find most folks on here cook them at 325-375 as the preferred temp, but had you waited long enough, yours probably would have come up to an IT of 165.
KC |
I cook them around 275 or so
look up spatchcocking here. They will cook more even and quicker if you spatchcock them, all that involves is cutting the back bone out and spreading them open, out on the grill they are easier to cut and serve that way too |
155f and rest, great eating!
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Thanks, I'll definitely look into spatchcocking for the next round. I have heard that higher temps can lead to a bit more crisp on the skin so I'll give that a shot as well. Appreciate the helP!
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I never cook chicken below 325 cooking chicken at 225 turns the skin into a wet suit.I like bite trough skin s cook hotter If ribs are on the menus as well they get cooked at 325 too until they pass the bend test. no harm in it they just cook quicker.
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325* is the ticket
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