Chicken Legs and Back Ribs same WSM?

sammyman · 05-30-2011, 05:37 PM

Can I smoke chicken in the same weber smokey mountain on the second rack while I am making ribs? I made my 2nd batch of ribs last night and they were awesome! They were just ever so slightly over cooked so the meat came off just a bit too easily.

Now I have guests coming over tonight and don't have enough ribs so I want to add some chicken legs. I am thinking a short marinade in italian dressing, add a little rub, and then into the weber while I am making some more ribs. Can you mix and match like this? I understand it might not be ideal, but can you get away with it?

How long should I cook chicken legs?

colonel00 · 05-30-2011, 05:44 PM

I don't have a WSM but I believe the common thinking would be to have the ribs on top. You an bump the temp a bit and have it hit the chicken and it would still be a decent temp once it reached the ribs.

sammyman · 05-30-2011, 05:54 PM

ribs are about 4 hours, and chicken about 1 hour, right? So add the chicken the last hour?

Bartstop · 05-30-2011, 05:56 PM

Do you wrap your ribs? If so, put the chicken on after you wrap them and crank the heat.

Dave

sammyman · 05-30-2011, 05:58 PM

No, I havent wrapped them. I do the last hour hot though, like 285. That worked well last night.

watertowerbbq · 05-30-2011, 06:18 PM

I think you are going to be pushing it for legs to be done in one hour at 225. I cooked some thighs today for almost 2 hours at 325.

K-Barbecue · 05-30-2011, 06:22 PM

What temp are you cooking at? Say you are smoking the ribs at 275 the chicken legs will take about two hours at that temp. Just add the chicken when the ribs have two hours left.

sammyman · 05-30-2011, 06:50 PM

My gameplan for tonight is ribs at 250 for the first 3 hours, and 275-285 last hour.

So I should just put the chicken in (room temperature) at hour 2 and remove them with the ribs. Maybe throw them on the grill for 10 min at the end to crisp the skin?

K-Barbecue · 05-30-2011, 07:31 PM

I think putting the chicken on at the two hour mark would work with that temperature profile. Just watch the internal temp of the chicken. I like 185 degrees on drumsticks.

05-30-2011, 05:37 PM	#1
sammyman Is lookin for wood to cook with. Join Date: 05-26-11 Location: California	Chicken Legs and Back Ribs same WSM? Can I smoke chicken in the same weber smokey mountain on the second rack while I am making ribs? I made my 2nd batch of ribs last night and they were awesome! They were just ever so slightly over cooked so the meat came off just a bit too easily. Now I have guests coming over tonight and don't have enough ribs so I want to add some chicken legs. I am thinking a short marinade in italian dressing, add a little rub, and then into the weber while I am making some more ribs. Can you mix and match like this? I understand it might not be ideal, but can you get away with it? How long should I cook chicken legs?

05-30-2011, 05:44 PM	#2
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	I don't have a WSM but I believe the common thinking would be to have the ribs on top. You an bump the temp a bit and have it hit the chicken and it would still be a decent temp once it reached the ribs. __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

05-30-2011, 06:18 PM	#6
watertowerbbq is One Chatty Farker Join Date: 11-07-07 Location: Ankeny, IA	I think you are going to be pushing it for legs to be done in one hour at 225. I cooked some thighs today for almost 2 hours at 325. __________________ Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective

05-30-2011, 06:22 PM	#7
K-Barbecue is one Smokin' Farker Join Date: 05-31-08 Location: Tucson, AZ Name/Nickname : Jim	What temp are you cooking at? Say you are smoking the ribs at 275 the chicken legs will take about two hours at that temp. Just add the chicken when the ribs have two hours left. __________________ Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker

05-30-2011, 07:31 PM	#9
K-Barbecue is one Smokin' Farker Join Date: 05-31-08 Location: Tucson, AZ Name/Nickname : Jim	I think putting the chicken on at the two hour mark would work with that temperature profile. Just watch the internal temp of the chicken. I like 185 degrees on drumsticks. __________________ Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker

05-30-2011, 05:54 PM	#3
sammyman Is lookin for wood to cook with. Join Date: 05-26-11 Location: California	ribs are about 4 hours, and chicken about 1 hour, right? So add the chicken the last hour?

05-30-2011, 05:56 PM	#4
Bartstop On the road to being a farker Join Date: 03-19-10 Location: Kansas	Do you wrap your ribs? If so, put the chicken on after you wrap them and crank the heat. Dave

05-30-2011, 05:58 PM	#5
sammyman Is lookin for wood to cook with. Join Date: 05-26-11 Location: California	No, I havent wrapped them. I do the last hour hot though, like 285. That worked well last night.

05-30-2011, 06:50 PM	#8
sammyman Is lookin for wood to cook with. Join Date: 05-26-11 Location: California	My gameplan for tonight is ribs at 250 for the first 3 hours, and 275-285 last hour. So I should just put the chicken in (room temperature) at hour 2 and remove them with the ribs. Maybe throw them on the grill for 10 min at the end to crisp the skin?

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