Second cook on the smoker, pretty much followed Chris's guide but smoker was running quite a bit hotter according to the Inkbird. Chicken was good! The only thing I will do differently next time is inject the chicken. The chicken was tender and juicy but would be better with a little extra on the I inside.
2nd WSM Run - Hot and Fast Chicken
- Thread starter RDean
- Start date
Kristof Jozsa
TVWBB Fan
That's a thing of beaty.. I'll need to cook that again some time too!
Andrew-PrincipalPorkchop
New member
You’re chicken has a nice color. Did you use cherry wood?
I used a couple apple chunks, one baseball sized chunk and two little ones. Was just using Kingsford Original charcoal. I had the smoker running pretty hot though, a couple times my grate probe was reading over 400 dF
, made me think it wasn't super accurate but it could have been. I thought it was going to burn a couple times but I let it ride given I only cooked meat side down for about 30 minutes and it turned out well.
I put a layer of sauce on for the last fifteen twenty minutes which I think helped the look. I recommend shredding any leftovers while the chicken is still warm!
Ed M.
TVWBB Guru
Hot & Fast Chicken - The Virtual Weber Bullet
Hot & Fast Chicken: Tender, well-rendered chicken skin worth eating is achieved using a high-temp smoke-roasting method in the Weber Smokey Mountain Cooker.
www.virtualweberbullet.com