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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-29-2013, 02:40 PM   #16
Fwismoker
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Quote:
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Exactly. Man, you know some stuff! How could you tell?
Self proclaimed chicken whisperer. ;)
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Unread 09-29-2013, 03:39 PM   #17
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^^^that's some ninja chit right there!

Good info here - I got nothin' new to add. I like to brine and cook hot. I go for a minimum of 300 and don't really care how high it goes - depends on when I wanna eat! I'll let it creep up to 400 - 450 even more sometimes - just gotta pay closer attention at those temps. I like my chix best in the UDS or the Weber kettles.

And - Nice job on the chix there! I'd hit it all day long!
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Unread 09-29-2013, 03:52 PM   #18
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^^^that's some ninja chit right there!

Good info here - I got nothin' new to add. I like to brine and cook hot. I go for a minimum of 300 and don't really care how high it goes - depends on when I wanna eat! I'll let it creep up to 400 - 450 even more sometimes - just gotta pay closer attention at those temps. I like my chix best in the UDS or the Weber kettles.

And - Nice job on the chix there! I'd hit it all day long!
Yessir, I've never tried using my 18.5 like a UDS before because of the difference in grill heights. Looks like the lower would be done long before the upper rack O food. I'm liking that hanging idea though.
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Unread 09-29-2013, 05:04 PM   #19
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Inject with some creole butter.
skin down for first hour at 325ish.
Breast away from heat if indirect cooking.
Flip and finished at 160-165.
creole butter will keep the bird really juicy.
its not just for turkey.
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Unread 09-29-2013, 05:12 PM   #20
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An old man turned be on to butter and bird awhile back. When he smoked any bird, he would put a stick of butter for a turkey and 1/2 stick in chickens. That's what I did with these birds. It seems to penetrate all over while cooking. I do inject those Cajun fried turkeys though.
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Unread 09-29-2013, 05:19 PM   #21
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Yea toast chickens would be out of this world for you on the WSM using it as a UDS and taking out the water pan... Breast up though. Don't put the bird on until the temp at grate level is 350*. Keep it in the 350-400 area and you'll have a special tasting chick.

Olive oil and rub under and on the skin.
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Unread 09-29-2013, 05:34 PM   #22
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Quote:
Originally Posted by Fwismoker View Post
Yea toast chickens would be out of this world for you on the WSM using it as a UDS and taking out the water pan... Breast up though. Don't put the bird on until the temp at grate level is 350*. Keep it in the 350-400 area and you'll have a special tasting chick.

Olive oil and rub under and on the skin.
Great Info Sir! I'm really seeing a consensus on this high heat gig. I may have to do them whole on one rack though because my 18.5 WSM would be hard pressed to get tw0 spatchcocked birds on one rack although it could be done. These birds were almost 6#'s each.
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