Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 08-05-2011, 08:28 AM   #1
On the road to being a farker
CPMatthew's Avatar
Join Date: 06-13-11
Location: Highland Falls, NY
Default Chicken and Pork on the WSM together?

Greetings Brethren and Sistren,

I am planning out my first smoke on my WSM tomorrow. I was planning to smoke some butts, some spare ribs and some wings for the throw-down. I remember reading in another thread that you should never put poultry over anything. So, would I be smarter to do the wings on a separate grill, or can I take the butts out (I was going to put them on top) and set the wings on the lower rack and them them finish together? My goal is to have everything done about the same time.

CPMatthew is offline   Reply With Quote

Old 08-05-2011, 08:39 AM   #2
Big Bears BBQ
is One Chatty Farker
Join Date: 03-06-11
Location: Hillsdale,Mi.

If I was doing this I would do the wings on my Weber kettle that way your not messing with the temps on the butts............. or do the wings while the butts are resting..........
Big Bears BBQ is offline   Reply With Quote

Old 08-05-2011, 10:34 AM   #3
Chef Jim
Babbling Farker

Join Date: 02-07-10
Location: Tequesta, Florida

Originally Posted by Big Bears BBQ View Post
If I was doing this I would do the wings on my Weber kettle that way your not messing with the temps on the butts............. or do the wings while the butts are resting..........
Good advise, wings will be done inn no time. I would rest the butts and take the cylinder off the WSM and do the wings over the fire that's left. It's hard to get a lot of smoke flavor into wings so no loss there.
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B]

[FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT]

Chef Jim is offline   Reply With Quote

Old 08-05-2011, 10:38 AM   #4
Frank Grimes
Full Fledged Farker
Join Date: 07-24-08
Location: Hudson, IL

You can do them on the lower rack of the WSM, but like the posters above said, I prefer doing wings on the kettle. They get done quicker and the skin is crispy. You could also cook them in the WSM and throw them on the kettle for a few minutes to crisp up the skin.
Frank Grimes is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
First WSM Chicken... darita Q-talk 11 05-07-2011 12:49 PM
Spatchcock chicken on WSM ?? boatnut Q-talk 4 09-24-2010 10:35 AM
WSM chicken DubSmoke Q-talk 14 05-02-2010 10:19 PM
WSM Chicken On A Throne NorthwestBBQ Q-talk 21 08-06-2009 09:04 AM
Beer can Chicken on WSM Brian in So Cal Q-talk 14 09-07-2008 02:16 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 01:51 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts