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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 03-04-2009, 11:47 AM   #1
Dave98
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Default Chicken on Weber?

Hi All, I need some advice. I am using a Good-One smoker. I have been smoking chicken on the top shelf. This allows the chicken juice to drop on what ever is under it. So, I have decided that I need to change how I cook chicken. One of my friends mentioned a WSM (Webber Bullet). After pricing one, I wondered if it would be possible to cook competition chicken on a Webber kettle grill?

Any thoughts?
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Unread 03-04-2009, 12:40 PM   #2
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Which WSM did you price, the new 22.5" or the old 18.5"?
We currently run four of the 18.5" WSMs, we just don't see the need for the high-volume capacity of the new big-boy units for competition.

That being said, a Weber kettle is a terrifically versatile piece of equipment, and there's no reason it couldn't cook just about anything you want. Our old OTG has been hauled to comps on occasion!
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Unread 03-04-2009, 12:42 PM   #3
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A lot of people around here use weber kettles for Comp. chicken. Works great.
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Unread 03-04-2009, 12:47 PM   #4
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I love my webber kettle for chicken both direct and indirect heat
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Unread 03-04-2009, 01:10 PM   #5
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I use my weber kettle for competition chicken - has done me alright - can not complain.
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Unread 03-04-2009, 01:13 PM   #6
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It's definitiely possible.
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Unread 03-04-2009, 01:13 PM   #7
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I have cooked chicken at comps offset on a Weber kettle for four years now and have five or six first place finishes to show for it. I suppose you could try it but what's the point?

Just beware... there are those who will tell you that you're just grilling the chicken but if you're offset and have a good amount of soaked wood chips on your coals, there'll be more smoke in that kettle than most any smoker is holding when you pull the lid off!
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Unread 03-04-2009, 01:29 PM   #8
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I haven't done any comp. cooking with my Weber grill, but I wouldn't hesitate one bit to do a Spatchcock chicken on it...
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Unread 03-04-2009, 01:41 PM   #9
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Jeff, what soaked wood chips would be advised? While were at it, what rub and sauces?
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Unread 03-04-2009, 02:44 PM   #10
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Quote:
Originally Posted by KC_Bobby View Post
Jeff, what soaked wood chips would be advised? While were at it, what rub and sauces?
What temp?
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Unread 03-04-2009, 03:25 PM   #11
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Quote:
Originally Posted by KC_Bobby View Post
Jeff, what soaked wood chips would be advised? While were at it, what rub and sauces?
I have few secrets - I mix in a pan of water three handfuls of cherry and one handful...... damn! I'm having one of those over 40 forgetful moments! What was I saying? I use Schick Shaving Cream for sauce. It's really similar to the Alabama White Sauce.
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Unread 03-04-2009, 03:26 PM   #12
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Quote:
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What temp?
I always take my chicken to 220 internal... I don't want any juices running down a judge's chin and burning him or making a big mess!
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Unread 03-04-2009, 03:30 PM   #13
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Quote:
Originally Posted by Jeff_in_KC View Post
I have cooked chicken at comps offset on a Weber kettle for four years now and have five or six first place finishes to show for it. I suppose you could try it but what's the point?

Just beware... there are those who will tell you that you're just grilling the chicken but if you're offset and have a good amount of soaked wood chips on your coals, there'll be more smoke in that kettle than most any smoker is holding when you pull the lid off!
Agreed. We have used and will continue to use our Weber Kettle for comp chix. While we haven't had the success of Jeff, we still feel the kettle is a good choice.
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Unread 03-04-2009, 03:34 PM   #14
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We won in chicken with the Weber.
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Unread 03-04-2009, 04:46 PM   #15
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Quote:
Originally Posted by Dr_KY View Post
We won in chicken with the Weber.
Same here at a last comp last year.
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