boltsfan
Is lookin for wood to cook with.
Only 2 pics sorry...
First attempt at smoking chickens was a success. I did end up deciding to butterfly and half 2 chickens and will always do so going forward (so easy). Brined for about 90 minutes. Smoked chickens until breast was about 165-170*. One of the chickes was a bit larger than the other (Costco double pack) so one chicken was done before the other. FTC for a couple hours before carving and eating. Smoky, tender and juicy... simply awesome!
I was unable to get the smoker as hot as I had hoped... to crisp the skin. I was only able to get the smoker up to 260-275* max. I started with a full chimney full of lump charcoal and dumped on top of a 1/3 ring full of lump (maybe I should have added more to the ring to start?). I had all of the vents open and the temp was mid 60s with no wind.
It was also 1st attempt at not using water in the WSM. Foiled a 14" clay saucer and place in foil wrapped water bowl. Clean up was beyond easy.
I used Bone Suckin Rub and brought birds up to room temp before adding to smoker. I only added two chunks of apple and the smoke was perfect. Basted with some Sweet Baby Rays just before I took them off.
I put on a hot gas grill for a few minutes after smoking was complete and the skin crisped up nicely. Not ideal as the chicken was so tender it almost started to fall apart on me.
Questions:
-Any suggestions to get the smoker up to 300* plus? More fuel?
-The 2 birds took up the entire top rack. If I want to do 4 birds would I need to rotate birds from bottom\top racks half way through to ensure even cooking?
Thanks!
First attempt at smoking chickens was a success. I did end up deciding to butterfly and half 2 chickens and will always do so going forward (so easy). Brined for about 90 minutes. Smoked chickens until breast was about 165-170*. One of the chickes was a bit larger than the other (Costco double pack) so one chicken was done before the other. FTC for a couple hours before carving and eating. Smoky, tender and juicy... simply awesome!
I was unable to get the smoker as hot as I had hoped... to crisp the skin. I was only able to get the smoker up to 260-275* max. I started with a full chimney full of lump charcoal and dumped on top of a 1/3 ring full of lump (maybe I should have added more to the ring to start?). I had all of the vents open and the temp was mid 60s with no wind.
It was also 1st attempt at not using water in the WSM. Foiled a 14" clay saucer and place in foil wrapped water bowl. Clean up was beyond easy.
I used Bone Suckin Rub and brought birds up to room temp before adding to smoker. I only added two chunks of apple and the smoke was perfect. Basted with some Sweet Baby Rays just before I took them off.
I put on a hot gas grill for a few minutes after smoking was complete and the skin crisped up nicely. Not ideal as the chicken was so tender it almost started to fall apart on me.
Questions:
-Any suggestions to get the smoker up to 300* plus? More fuel?
-The 2 birds took up the entire top rack. If I want to do 4 birds would I need to rotate birds from bottom\top racks half way through to ensure even cooking?
Thanks!