Mike Coffman
TVWBB Olympian
We haven’t had whole chicken in a while so picked up a 6 pounder for tonight’s dinner. Marinated the chicken in Grill Mates Carolina Country for about 4 hours. Put butter under the skin and then coated with Penzeys Mural of Flavor. Used a beer can chicken holder, and since I don’t partake anymore, used Cherry Coke.
Onto the WSM, using RO Lump with ¼ chimney of lit KB. Used two small chunks of hickory for smoke.
With all vents open, door propped open and lid partially off got the temperature up to 455. Maintaining a temp of 385 - 425 degrees.
Chicken at 125 internal after 45 minutes. Starting to look real good!
Off the grill at 170 internal at the breast. Total cook time was approximately 1 ½ hours.
Carved, it was extremely juicy and the skin was crispy like my wife and I both like. If you notice the wings missing, that’s called “Chef’s Privilege”
Plated with some pasta salad.
This was my first attempt at beer can chicken and I got to admit it came out good. This was also my first attempt at high heat smoking on the WSM. I tried once before with regular KB and only got the temps up to about 375. I had the bag of RO lump in my shed and since I know that lump burns hotter decided to give it a shot. I know now what I will be using for my high heat cooks. The chicken was out of this world. Moist, juicy, crispy and not too smoky.
Thanks for looking!
Onto the WSM, using RO Lump with ¼ chimney of lit KB. Used two small chunks of hickory for smoke.
With all vents open, door propped open and lid partially off got the temperature up to 455. Maintaining a temp of 385 - 425 degrees.
Chicken at 125 internal after 45 minutes. Starting to look real good!
Off the grill at 170 internal at the breast. Total cook time was approximately 1 ½ hours.
Carved, it was extremely juicy and the skin was crispy like my wife and I both like. If you notice the wings missing, that’s called “Chef’s Privilege”
Plated with some pasta salad.
This was my first attempt at beer can chicken and I got to admit it came out good. This was also my first attempt at high heat smoking on the WSM. I tried once before with regular KB and only got the temps up to about 375. I had the bag of RO lump in my shed and since I know that lump burns hotter decided to give it a shot. I know now what I will be using for my high heat cooks. The chicken was out of this world. Moist, juicy, crispy and not too smoky.
Thanks for looking!
