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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-20-2011, 08:16 AM | #1 |
Full Fledged Farker
Join Date: 06-05-11
Location: Sullivan, In.
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WSM cook question?
O.k....still a newbie. I'm gonna cook for about 15 people and had a few questions? Gonna do whole chickens and a butt on my WSM 18.5. First off....how many butts for 15? Next....should the butt(s) go on the bottom rack since the chicken will finish first? I plan on putting fattys, moink balls, and peppers to fill in the empty holes as munchies? Thanks in advance fellers!
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06-20-2011, 08:29 AM | #2 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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With chicken and other stuff you could probably get away with 1 butt depending upon how hungy people are. I'd make sure it was 10lbs or so. And put it on the bottom.
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-Jason I didn't choose D-Canoe life.......... |
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06-20-2011, 08:39 AM | #3 | |
On the road to being a farker
Join Date: 08-07-09
Location: Jacksonville, Nc
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You would probably have to do the chickens standing upright; maybe considering beer can style. I know when I spatchcock mine, they take up the entire cooking grate on my 18.5'' WSM. Let us know how it turns out! |
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06-20-2011, 09:02 AM | #4 |
Full Fledged Farker
Join Date: 06-05-11
Location: Sullivan, In.
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O.k. thanks guys. I was planning to do the chickens beer can style. About how long before I should check chicken temp. I know size matters...no pun...but a close idea? Thanks again!
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06-20-2011, 09:13 AM | #5 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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Chickens will probably only take an hour or two. Then again I've never done a whole one on the WSM.
And you always want to put poultry on the bottom. You don't want the chicken dripping on your butt.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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06-20-2011, 09:24 AM | #6 |
Full Fledged Farker
Join Date: 06-05-11
Location: Sullivan, In.
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O.k.. Another question then. Sorry...I was thinking if the chicken would be done before the butt....I would'nt want the butt dripping on the chicken? since it won't be cooked completely when the chicken is finished? I don't mind putting the chicken on the bottom...its not that big of a deal to get off but????
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06-20-2011, 09:30 AM | #7 | |
Full Fledged Farker
Join Date: 10-10-10
Location: Fort Wayne, Indiana
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Oh, and the two I did took exactly 2 hours running dome temp of 260-270 using RO Lump. I am thinking I may be able to get 3 whole chickens on one grate, however! May have to give that a try next.
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22.5" OTG - 18.5" WSM - Weber RoTo - SJ Rescue |
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06-20-2011, 10:46 AM | #8 |
is One Chatty Farker
Join Date: 05-05-10
Location: Marietta, GA
Name/Nickname : Lew
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I would cook the butt first, then the chickens. The butt needs to rest at least 30 minutes before pulling anyway and will keep for 5-6 hours in a cooler wrapped in heavy duty foil and towels. Take it off 2-4 hours before you plan to eat to give you time to cook the chickens.
When I'm cooking for crowds, I figure 1 butt for every 10-15 people depending on what else is being served. I would cook 4 chickens, 1 for every 4 people. Easily done on the WSM with 2 on each grate.
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06-20-2011, 10:58 AM | #9 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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A 10 lb butt will take up to 12-14 hours if you're cooking it low and slow. I'm not sure how long if you cook it fast and hot, but I believe I've heard in the 5-6 hour range.
If you plan on serving the butt and chicken to your guests at the same time, I would time the butt to be about done a few hours before the ideal time you want to eat. When it's done, let it rest 15 minutes or so, then wrap in foil or butcher paper, and put it in a clean cooler. It should stay warm for at least 2-4 hours, longer if you add extra insulation Then you'll have room on your bullet to do either 2 spatchcock birds, or both birds on the top rack beercan style, and no cross contamination worries at all! Edit: looks like gnbiker beat me to the puch!
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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06-20-2011, 10:58 AM | #10 | ||
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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__________________
Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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06-20-2011, 11:05 AM | #11 | |
Full Fledged Farker
Join Date: 06-05-11
Location: Sullivan, In.
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06-20-2011, 11:09 AM | #12 | |
Full Fledged Farker
Join Date: 06-12-11
Location: Augusta, Ga
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06-20-2011, 11:38 AM | #13 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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06-20-2011, 11:56 AM | #14 | |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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06-20-2011, 12:56 PM | #15 |
Full Fledged Farker
Join Date: 07-01-10
Location: Dallas,Tx
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I would also recommend cutting the chickens in half since it cooks faster and is easier to serve (MEANING less time and effort spent after the smoke so you can focus on guests and eating). I would also do as suggested above and aim to have the pork done 2-4hrs early so you can do the chickens on the top rack as the pork rests in a cooler.
One other note: I would do TWO pork butts since you can EASILY fit them on one grate. I always try to use most of my grate since I am already burning the charcoal and wood I might as well make the most of it. Worst case scenario you have left overs to give to guests OR keep for lunch during the week |
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