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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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07-21-2013, 12:12 AM | #1 |
On the road to being a farker
Join Date: 07-09-12
Location: Arnold, MD
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Third Smoke-First Chicken
Tomorrow if all goes as planned, I'll be smokin up my first bird. This will make my third smoke on my WSM 18.6. First was ribs-one rack spares, one rack BBs. I'd give the BBs a C+ and the space a D+. Second smoke was a butt, I give that a sold A-. Tomorrow the plan is 2 spatchcocked birds rubbed every which way on and under the skin, looking at a target of 300 to 325 degrees heat. I'll watch it with my Maverick 732 until it hits 165, which I will verify with my brand new Thermopen (the faster than fast grey model).
My questions are- assuming I can't fit both birds on the top rack, will I need to be concerned about a temp differential between the two racks? Should I set the probe in the top bird or the bottom bird? I haven't used two racks yet. Will I get any crispness of the skin at these temps? How does a mix of hickory and cherry sound?
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First, you have a beer...... |
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07-21-2013, 12:54 AM | #2 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Hickory is great, cherry will work too.
You won't get crispy skin that I require at those temps. You can crisp it at higher temps later, but I'd pull it at a lower IT. Once it sits at 155 for 8 minutes you have no food safety issues and the meat will be juicier.
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Hold my dang beer... |
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07-21-2013, 02:35 AM | #3 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Yep, you may want temps of 325 on up to 375 to get that crispy skin. Wood of choice sounds fine, just be careful, chicken soaks up smoke like a sponge so go easy or it can be overwhelming.
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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07-21-2013, 02:43 AM | #4 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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350+ All through.
CHeers! Bill
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A butterflies wings. About to bring down everything... |
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07-21-2013, 03:21 AM | #5 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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The last time I smoked chicken, after the vertical smoker got to temp (275 degrees in my case), I threw in a small handful of apple pellets. It started smoking.. I waited a couple of minutes for the pellets to get a good start then put the chicken in. The pellets burned up pretty fast and the chicken had minimal exposure to the wood smoke. The chicken turned out wonderful--just the right amount of smoke.
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18.5" WSM and 22.5" OTG. |
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07-21-2013, 08:10 AM | #6 |
Full Fledged Farker
Join Date: 06-06-12
Location: Aurora, Mo
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I like just straight cherry smoke for my chicken!
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22.5 OTG(AU), SJG Mini, SJ X 2, Three wheeler SJ, WGA, modded Char Griller , Q100 |
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