M Nowc
New member
I had a taste for some barbeque on Saturday so I picked up a 6 lb whole chicken while we were at the grocery store. Split the chicken in half and injected it with a mixture of Sam Adams boston lager, cider vinegar, veggie oil, and a spoonful of rub. Massaged the injection liquid in and then rubbed with Willy's Wonderful rub.
Fired up the WSM with a full chimney of KBB and 5 chunks of cherry wood, empty foiled water pan. The WSM held 320°F no problem with all the vents open for the entire cook. About 2 hours later the chicken was ready.
Made up a batch of potato salad and No. 5 sauce to go with the chicken.
Chicken was moist with nice crispy skin.
Thanks for looking.
Fired up the WSM with a full chimney of KBB and 5 chunks of cherry wood, empty foiled water pan. The WSM held 320°F no problem with all the vents open for the entire cook. About 2 hours later the chicken was ready.
Made up a batch of potato salad and No. 5 sauce to go with the chicken.
Chicken was moist with nice crispy skin.
Thanks for looking.
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