Originally Posted by bkyrdbbq503
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!
You actually ended up doing by accident what I do purposely! I smoke half chickens at 225 or so until they hit an internal of about 115, I reverse sear them over direct heat until they reach about 140 which gets crispy skin and then I sauce them over indirect heat and let the sauce bake on until the chicken hits 165. I find that brining the bird ahead of time makes a difference in not only juiciness and flavor but also helping the skin to crisp up during the searing phase. The end result is chicken with a good smoke flavor, yet slightly charred and crispy. Good stuff!!!