I am smoking chicken for the first time in my WSM tomorrow, any ideas, tips, tricks?
Any difference in using the beer can vs laying on grate methods?
Fo Sizzle My Nizzle
01-19-2013 12:20 PM
Go easy on the smoke.
01-19-2013 12:25 PM
Yep, easy on the smoke, and you're probably gonna have to prop the door open on the cooker to get to the higher temps that are preferred for poultry.
01-19-2013 12:44 PM
Try to shoot for a higher temperature 325-350. Smoked chicken is moist and tender but to get it right you will want bite through skin. And as others mentioned go easy on smoke - apple or cherry woods are good but I found hickory to be too strong for my tastes.
01-19-2013 12:57 PM
The beer can does not do much in my opinion. Brine it and never look back.
01-19-2013 01:07 PM
IF you SMOKE IT the skin will be like chewing an inner tube. If you want it edible get the temp over 325. all the beer can does is look kool. Spatchcock it or separate the White 1/2 from the Dark 1/2 White done at 165 Dark at 180.