dwayne e
TVWBB Super Fan
This is only my second cook, using the WSM (22).
I brined an oven stuffer roaster (cut in half)and two cornish game hens in my fridge for about 5 hours (simple brine with Kosher salt and apple juice).
I then dryed them and did a dry rub consisting of garlic powder, onion powder, paprika and basil. I let them sit uncovered in my fridge for another hour or so.
It was extrmemly cold and windy (low 20's, winds 20-30 mph). I knew getting/keeping the temp would be a little difficult. I used the MM, with about a half a ring of unlit K and some hickory mixed in. I placed about a half a chimney of lit coals on top. I used the water pan for drippings only and did not put any water in it.
I assembled the WSM and placed the meat in right away. I left all of the vents open and the lid temp climbed to about 300 after the first hour. I closed the bottom vents to about 2/3 open for the remainder of the cook.
The lid temp leveled off between 250-275 for the duration.
I did not lift the lid or baste the chicken at all.
After two hours, I pulled the game hens. The internal temp of the half chicks were at about 157 so I figured the hens were done. I alum. tented them and put them aside.
At about 2:45, the internal temp of the chicken got to 174 and I pulled the half chicks and alum. tented them as well.
Afer about another half hour or so, my wife and I ate the hens......actually I would classify it as devoured My brother an law ate some of the chicken.
Both the hens and the chicken came out golden brown and completely done. This BY FAR was the best chicken I've ever had, using a grill or smoker!!
It was extremely juicy and tender and had just the right amount of smoke flavor. As far as chicken goes, I would've rated it as 10 out of 10!
I am sold on the WSM and I thank everyone on this site who's provided advice. I think I'm hooked!!!
I brined an oven stuffer roaster (cut in half)and two cornish game hens in my fridge for about 5 hours (simple brine with Kosher salt and apple juice).
I then dryed them and did a dry rub consisting of garlic powder, onion powder, paprika and basil. I let them sit uncovered in my fridge for another hour or so.
It was extrmemly cold and windy (low 20's, winds 20-30 mph). I knew getting/keeping the temp would be a little difficult. I used the MM, with about a half a ring of unlit K and some hickory mixed in. I placed about a half a chimney of lit coals on top. I used the water pan for drippings only and did not put any water in it.
I assembled the WSM and placed the meat in right away. I left all of the vents open and the lid temp climbed to about 300 after the first hour. I closed the bottom vents to about 2/3 open for the remainder of the cook.
The lid temp leveled off between 250-275 for the duration.
I did not lift the lid or baste the chicken at all.
After two hours, I pulled the game hens. The internal temp of the half chicks were at about 157 so I figured the hens were done. I alum. tented them and put them aside.
At about 2:45, the internal temp of the chicken got to 174 and I pulled the half chicks and alum. tented them as well.
Afer about another half hour or so, my wife and I ate the hens......actually I would classify it as devoured My brother an law ate some of the chicken.
Both the hens and the chicken came out golden brown and completely done. This BY FAR was the best chicken I've ever had, using a grill or smoker!!
It was extremely juicy and tender and had just the right amount of smoke flavor. As far as chicken goes, I would've rated it as 10 out of 10!
I am sold on the WSM and I thank everyone on this site who's provided advice. I think I'm hooked!!!
