Smoked chicken

[Papa Don]

Seasoned two family packs of leg quarters and spatchcocked two whole chickens at 11:00.
Wanted to try lump for a hot and fast cook so....
B&B lump charcoal with B&B pecan chucks.
One vent 1/4 open the other two closed with Top vent wide open. No water in the water bowl and it’s wrapped in foil.
Chicken put on at 13:20. No wireless probes with this cook, just using my maverick pro temp; PT-100. Leg quarters on the middle rack and spatchcocked chicken on the top. At 14:22 opened all three vents 1/4 to raise up temp.

 

[Papa Don]

1 hour in

 

[Papa Don]

Nice and easy

 

[Papa Don]

At two hours in I fully opened the vents and stired the lump. I reached in and took out any remaining wood chicks. Chicken temps = 140
3 hour pics coming

 

[Papa Don]

4 hrs in the chicken halves are done at 170ish. I like the darker meat around 180

 

[Papa Don]

Put the leg quarters on top and left them on. Temp around 155-160

 

[Stingerhook]

Looks great.

 

[Learning to BBQ]

Looks great! An upper and lower grate on a 26er, is that normal? Sounds like a cool idea. Is that foil over the coals? All new to me.

 

[Titch]

Nice looking chicken mate:thumb:

 

[cowgirl]

Looks delicious!

 

[Papa Don]

I got a new WSM, I have to subscribe yet so I can add that. This smoker is turning out some good stuff.

 

[Papa Don]

Signature updated

 

[Papa Don]

Signature updated

Or not

Signature updated.... check

Meal prep for a couple weeks.


Cook done, time for Svengoolie ... if you know, you know, LOL

 

[Hoss]

Lookin good.I be Lovin some leg quarters.Best part of the bird in my honest opinion.

 

[jzadski]

Yup, you sealed it for me. I really need to do some chicken on the WSM, been way too long. Might fine cook

 

[Papa Don]

Easy cleanup today. The foil wrapped bowl is a winner.

 

[Papa Don]

I don’t have a scrapper so I just used balled up foil to clean the grill grates. I’ll slowly get what I need again.