This weekend, in conjunction with the Final Four- -I am thinking about doing ribs on the WSM and beer can chickens on my Weber Kettle for a group. I am thinking of doing the ribs based on the many posts from the site with the only addendum being Dreamland sauce instead of KC Masterpiece.
However, does anyone have suggestions on the timing, indirect/direct, hints for doing the chickens on the kettle?
This is only my second smoke- -and I have read cautions about mixing meats early in my smoking career on the WSM until I get the hang of it. But the chicken seems to be an easier deal, especially since it would be outside the WSM on the kettle.
any thoughts, or pointing me to a thread I may have missed would be appreciated.
Thanks.
However, does anyone have suggestions on the timing, indirect/direct, hints for doing the chickens on the kettle?
This is only my second smoke- -and I have read cautions about mixing meats early in my smoking career on the WSM until I get the hang of it. But the chicken seems to be an easier deal, especially since it would be outside the WSM on the kettle.
any thoughts, or pointing me to a thread I may have missed would be appreciated.
Thanks.