HIGH HEAT That's the secret to juicy meat and edible skin. Today was Island Spice Jamaican Jerk. I start out by pre heating the mini wsm to 300-325 and put it on.. the temp will drop a little when it first goes on. I'll let it heat go all the way up towards 400 but back it down to 350 for the majority of the cook.
When the IT gets up to 150 don't be afraid to open it up to really crisp the skin.
1 1/2 to 2 hours is plenty of time for the bird to soak up some smoke so don't think you have to go low and slow on chicken. High heat/no brine for the tastiest juiciest chicken you'll see. If you've thought about making a mini then do it.... if only for the chicken then do it. lol It'll be the best you've had.
*** If you think this post is stupid, dumb, lame then don't read it. Nothing good to say? ....say Nothing.***
Dedicated stick burning/charcoal UDS Rotisserie!,
-Mini WSM uds style,
- Jumbo mini or Jimmy
-newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767