Bird on 18" WSM...

[on the hook]

With this C19 stuff found out JUST NOW that it will be minimal family (4)at my house BUT I was not scheduled to cook, so...Gotta get a bird, then try it on my WSM18", which I haven't done 'yet'...Looking for suggestions as to seasoning(butter/spices ??) on or under the skin...I'm also guessing I can't brine because I won't get it until tonight and it will 'probably' be frozen...Also, only did a couple and will probably just put it on for suggested time/temps(Smoke monitor) till done, BUT open to ideas as to WSM 18..

 

[HouseDoc]

I inject with chicken broth and a stick of butter melted in it. Spatchcock makes cooking time less. Open bottom vents about size of a #2 pencil, top vent wide open. Snake style charcoal. It will run about 250 degrees. Skin will not be crisp but meat will be juicy and flavorful.

 

[Steve S]

I'll be doing one on my 22". I smoke at similar temp as in oven, 350 ish. Skin gets a bit dark, but I've never had any leftovers.

 

[redhawk]

I'll be doing one on my 22". I smoke at similar temp as in oven, 350 ish. Skin gets a bit dark, but I've never had any leftovers.

Water pan with water, without water or no water pan? I've done it without a water pan and the skin does get very dark, hoping to avoid that this year and do a water pan without water and a pan underneath the bird to catch the drippings so they don't burn.

 

[Steve S]

Water pan with water, without water or no water pan? I've done it without a water pan and the skin does get very dark, hoping to avoid that this year and do a water pan without water and a pan underneath the bird to catch the drippings so they don't burn.

Typically a disposable drip ban with a bit of water in it.