Hi Everyone-
I'm going in for my second cook on the 22 inch WSM tomorrow. I'm planning on a spatchcock chicken low and slow (225-250) and some sausage. I know the skin will probably not crisp using this method, but my wife and kids don't eat the skin anyways, so I'm gonna go for the juicy and smokey flavor. A couple questions...
1) I'm planning on a 3-4 hour cook, sound right?
2) Should I use a water pan, or go with direct heat for a better effect on the skin?
3) Planning on doing one half with BBQ sauce and one half just rubbed with salt and pepper, when in the cook should I start applying bbq sauce? Or should it be applied before putting the bird on? Or should I just serve it with BBQ sauce on the side and not apply at all during the cook?
3) How long does sausage usually take? If I throw it on after the chicken has been on for 2 hours, does that seem about right?
Thanks in advance for any feedback, I'll post results after the cook.
-Eric
I'm going in for my second cook on the 22 inch WSM tomorrow. I'm planning on a spatchcock chicken low and slow (225-250) and some sausage. I know the skin will probably not crisp using this method, but my wife and kids don't eat the skin anyways, so I'm gonna go for the juicy and smokey flavor. A couple questions...
1) I'm planning on a 3-4 hour cook, sound right?
2) Should I use a water pan, or go with direct heat for a better effect on the skin?
3) Planning on doing one half with BBQ sauce and one half just rubbed with salt and pepper, when in the cook should I start applying bbq sauce? Or should it be applied before putting the bird on? Or should I just serve it with BBQ sauce on the side and not apply at all during the cook?
3) How long does sausage usually take? If I throw it on after the chicken has been on for 2 hours, does that seem about right?
Thanks in advance for any feedback, I'll post results after the cook.
-Eric