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Thread: Greetings

  1. #1
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    Greetings

    Hello all. Been lurking for a bit and just bought an 18" WSM. Made the basic chicken listed on this site, no water, foil pan, all vents opened. Cook took 1.5 hours for a 6 pound butterfly prepped chicken. According to my temp probe, temperatures ran 50 degrees hotter on the top grate than at the lid. I wasn't expecting that as my prior experiences with an offset smoker had the opposite effect. Might have to do with probe placement so will play with that. Chicken turned out great but even though I ran the smoker hot (350 grate temp vs 300 lid) skin was not crispy so will have to see what I can do about that. Lots of good information here.

  2. #2
    TVWBB Diamond Member Dustin Dorsey's Avatar
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    Welcome! I've don't that recipe and in all honesty I don't think I've gotten truly crispy skin either. I think the main thing is rendering the skin fat. Good luck!
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

  3. #3
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    I have not tried this yet. But I believe your supposed to leave the water pan out.
    http://www.virtualweberbullet.com/chicken4.html

  4. #4
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    Thanks. The process I followed mentions leaving the pan in. I will leave the pan out next time so I can compare

  5. #5
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    I might try it myself this weekend. I havn't tried it because I am reluctant to do a whole chicken. But nothing says you can't do just a few thighs or drumsticks,except there might be a little waste of charcoal. It seems like all the stores I go to around here,the chickens are the size of turkeys.
    If I can find a couple small chickens i will definitely try it.

  6. #6
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    so if you were to cook a whole chicken, lets say a beer can chicken, would you just set it on the cooking grate and leave it? or have to turn it?

  7. #7
    TVWBB Diamond Member Timothy F. Lewis's Avatar
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    Yep, the days of chickens under five pounds around here seem to be a thing of the past. The smallest I found this week were about 5.6 each. I can work with that size well enough but, when recipes ask for three pound birds, “it aint happening.”
    If you beer can it, there should not be any need to turn it.
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  8. #8
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    i must say i can't believe the smoker! it maintains temperatures incredibly. it is 4 degrees in New Canada Maine right now. I've been smoking a chicken for almost two hours and the temperature has kept in the smoker at 175 for two hours. It is absolutely amazing. I did put water in the pan. I have yet to check the crispiness, but the internal thigh temperature at 1.5 hours was 155. I'm thinking two hours (which is 10 minutes from now) it will be cooked......im excited....

  9. #9
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    I'm gonna do the hot and fast method here pretty quick with just thighs. It's right at 30 degrees outside. I'm gonna shoot for a lid temp of 300 - 350. Meat temp of 170-175 Leaving the water pan out.
    I'll let you know how it comes out. But I bet it will be great. I have yet to follow Chris's directions where it didn't turn out.

  10. #10
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    Well,the chicken came out good. But the skin was not so great. I struggled to get it hot enough.
    Before I put the chicken on,the gauge on the lid was pegged,so i closed the bottom vents a little. When I put the chicken on the temp dropped a bunch,and i struggled to get the temp back up until I started to get flareups. If I do this again I will probably use 2 full chimneys of charcoal and keep the vents wide open no matter what.
    Also while my probe said i was in the 170-175 range I din't think it was done enough. I have had this problem doing kettle fried chicken also.
    I think I am going to shoot for 190 to 200 next time.

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