GF and I love this recipe and have done it several times. We picked up a 5.7 lb chicken yesterday to have for dinner. We tried a Cajun rub that my GF got somewhere in her travels. We usually add BBQ during the cook per the recipe but decided to just leave as is with the rub. Used KPRO charcoal and 1 hickory and 2 pecan for the smoke wood. Temp got up to 360* on the River Country lid thermometer then settled at 350*. Chicken was done at 1.5 hours and crisped the skin for 1 minute directly over the coals. Chicken was excellent. We each ate a wing/leg/thigh and saved the breasts for dinner tonight.
Basic BBQ Chicken on 18” WSM
- Thread starter Bob G.
- Start date
Michael C.
TVWBB Gold Member
Chicken looks great!!!! Nice job!