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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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Old 08-28-2014, 04:11 AM   #1
Old dude BBQ
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Join Date: 10-17-10
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Default My vertical chicken experiment

So Pit Barrel Cooker chicken is all the rage and I really want one (also a stick burner, a gravity flow cabinet smoker and a Good One Open Range) – that said, I already have three grills and convincing the wife is not an option (yet).
So I picked up a few steel hooks from amazon for my WSM and stopped by the HEB for a whole chicken.
Cooking notes:
fuel: Kingsford competition charcoal with pecan and mesquite.
smoker settings: bottom vents full open, top closed. water pan removed.
cook temps: 320-340
cook time: about 90 minutes
internal breast temperature was 160 – rested to 165.
special note: I popped the thigh bones out of the hip sockets to facilitate cooking of the legs (legs should be cooked to about 175).
**skin was not crisp but had good taste**
Overall this was a juicy, flavorful bird and one of the best I’ve ever cooked.
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Old 08-28-2014, 05:46 AM   #2
IamMadMan
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That Chicken looks awesome!!!!
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Old 08-28-2014, 05:49 AM   #3
jshull
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Looks great!!
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Old 08-28-2014, 06:09 AM   #4
BigBobBQ
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Great looking yardbird there.
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Old 08-28-2014, 06:10 AM   #5
Enrico Brandizzi
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That chicken looks tasty to me. Nice trick!
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Old 08-28-2014, 06:13 AM   #6
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Looks good, but really top vent closed?
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Old 08-28-2014, 08:13 AM   #7
THoey1963
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Nice looking chicken, but I agree with Peeps, you had the top vent closed? Seems like there would be a lot of stale smoke around the chicken.

FYI, Weber sells a hanging rack for fish and chicken. Here is the link for the 18.5 model. I have the model for the 22.5 but haven't tried it yet. Soon, as the wife wants me to smoke some squid.

What part of SA are you in? I am in the NW part of town. Might have to trade smoke signals...
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Old 08-28-2014, 08:20 AM   #8
Grimm5577
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Looks like a good bird, and i'll have to try popping the thighs out of the hips.
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Old 08-28-2014, 08:29 AM   #9
Old dude BBQ
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Quote:
Originally Posted by THoey1963 View Post
Nice looking chicken, but I agree with Peeps, you had the top vent closed? Seems like there would be a lot of stale smoke around the chicken.

FYI, Weber sells a hanging rack for fish and chicken. Here is the link for the 18.5 model. I have the model for the 22.5 but haven't tried it yet. Soon, as the wife wants me to smoke some squid.

What part of SA are you in? I am in the NW part of town. Might have to trade smoke signals...
Top vent was closed - wanted to eliminate any flare ups ... I am about 4 miles north of Stone Oak off 281. We should do a joint "throw down" project one weekend ...
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Old 08-28-2014, 09:06 AM   #10
Gbaker
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You should rename that chicken pose "the flasher"!
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Old 08-28-2014, 09:50 AM   #11
SmittyJonz
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I'd go top vent open also.
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Old 08-28-2014, 12:40 PM   #12
Dave M
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I have a couple of rods in my UDS and have been hanging a dozen quarters in there. No flareups even with all vents wide open.
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Old 08-28-2014, 12:57 PM   #13
Dave M
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Here's a pic. :)
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Old 08-28-2014, 02:08 PM   #14
THoey1963
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Quote:
Originally Posted by Old dude BBQ View Post
Top vent was closed - wanted to eliminate any flare ups ...
Yeah, you are high enough above the coals, I don't think I would worry about flame ups. What size WSM do you have? I have the 22.5.

Quote:
I am about 4 miles north of Stone Oak off 281. We should do a joint "throw down" project one weekend...
I replied to your PM. Looks like we're about 25 miles apart. Might have to find a time / place to meet in the middle.
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Old 08-28-2014, 02:41 PM   #15
outofbounds
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I also use the expandable rack and PBC hooks in my 22.5 WSM. Works great. WSM is awesome and offers a variety of cooking methods: water, no water, dry pan, no pan, hanging racks..... water smoker; drum smoker; PBC and can be used to just grill.
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