My vertical chicken experiment

[Old dude BBQ]

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.

 

[IamMadMan]

That Chicken looks awesome!!!!

 

[jshull]

Looks great!!

 

[BigBobBQ]

Great looking yardbird there.

 

[Enrico Brandizzi]

That chicken looks tasty to me. Nice trick!

 

[peeps]

Looks good, but really top vent closed?

 

[THoey1963]

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... :wink:

 

[Grimm5577]

Looks like a good bird, and i'll have to try popping the thighs out of the hips.

 

[Old dude BBQ]

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... :wink:

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 ...

 

[Gbaker]

You should rename that chicken pose "the flasher"! :biggrin1:

 

[SmittyJonz]

I'd go top vent open also.

 

[Dave M]

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.

 

[Dave M]

Here's a pic.

 

[THoey1963]

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.

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.

 

[outofbounds]

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.

 

[BKish25]

Looks better than commercial rotisserie birds. Did you apply any seasoning before cooking?

 

[Old dude BBQ]

Looks better than commercial rotisserie birds. Did you apply any seasoning before cooking?

Used a Cajun rub recipe from Fire & Smoke - the new Chris Lilly cook book.