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    cooking chicken on the 14.5

    I'm reposting the photos using photobucket instead of snapfish: As far as the tabs go, I just bought some half inch stock aluminum at home deport, cut it to length, drilled some holes in it and bent them on a vise. I haven't tried a low and slow cook since I raised the grate but suspect it...
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    cooking chicken on the 14.5

    Yes I use two criss-crossd grates in all my WSM's to keep the smaller pieces of lump charcoal from falling through instead of burning. Have also used a piece of expanded metal.
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    cooking chicken on the 14.5

    pictures of mod here you go: http://www2.snapfish.com/snapfish/slideshow/AlbumID=13420494009/PictureID=720815484009/a=26307856_26307856/otsc=SHR/otsi=SPIClink/COBRAND_NAME=snapfish/...
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    cooking chicken on the 14.5

    Working on getting a couple of pictures posted
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    cooking chicken on the 14.5

    Tried an experiment After comparing the charcoal grate location on my other WSM's and a baby weber kettle I concluded that the airflow to the fire might be the problem. In relation to the air vents the charcoal grate on the 14.5 is much lower. I added some L-shaped tabs to the existing...
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    cooking chicken on the 14.5

    I cooked competition chicken on the 18.5 with an empty water plan and lump charcoal. Had no problem hitting my desired temperature (325-350). Recently, I switched to the 14.5 and am having trouble getting it over 300 degrees with no water pan. Is anyone else having this problem? thanks, Dave
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    Chicken skin burning up on the mini

    Well I bombed at Chilly Chili but tried again this weekend at a cook off in Irving and got third place chicken of 77 teams. Not too shabby. I cooked in a restaurant style aluminum pan except for 5 minutes of saucing directly on the grill. It gave me some pleasure to beat the teams who cooked...
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    Chicken skin burning up on the mini

    Yeah, I have had some success with scraping skin fat but it is challenging in the Texas cook offs since we are required to turn in a full half chicken. Also, I sometimes puncture the fatty parts of the skin with toothpick so more fat will render during cooking. Fortunately, a lot of judges...
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    Chicken skin burning up on the mini

    follow up chicken cooking results I dropped a wired thermometer on the grate and saw that the temp was considerably hotter that the mounted thermometer that was 2 inches below the grate. Instead of trying to cook at a lower temperature I opted to cook my chicken in an aluminum pan to change...
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    Chicken skin burning up on the mini

    good point George. I'll check that out during my next cook.
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    Chicken skin burning up on the mini

    I have a temp gauge mounted below the grate and am cooking the chicken to 165 - checked with a thermapen. Cook time is about one hour, the same as cooking time on the 18.5 wsm. Thought about trying ceramic dish as a heat diffuser to see if that makes a difference. The chicken has good flavor...
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    Chicken skin burning up on the mini

    I like the idea of using the mini for cooking competition chicken but the skin on my chicken keeps getting burned up (and off). The skin on the drumsticks literally falls off the rest of the skin becomes dark an unappealing. I add a charcoal ring and three wsm vents to the bottom section and...
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    Delivery date from Amazon received

    1/27-2/13 for the two 22" WSMs I ordered (one on 10/19 and another on 11/09) Just in time for the new cooking season.

 

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