Michael C.
TVWBB Gold Member
Chicky looks great!!!!
First Chicken on new WSM 18" [Pic heavy]
- Thread starter JessicaB
- Start date
Robert McGee
TVWBB Gold Member
JessicaB;
Your chicken looks EXCELLENT! Nice job!
I have been doing all of my chicken (and I LOVE chicken) on my WSM's using Chris' "Hot and Fast". I get crisp skin and, frankly, it is the easiest way to do chicken. Take a look and see what I mean:
http://virtualweberbullet.com/chicken4.html
Keep on smokin',
Dale53
Your chicken looks EXCELLENT! Nice job!
I have been doing all of my chicken (and I LOVE chicken) on my WSM's using Chris' "Hot and Fast". I get crisp skin and, frankly, it is the easiest way to do chicken. Take a look and see what I mean:
http://virtualweberbullet.com/chicken4.html
Keep on smokin',
Dale53
Nice link, thanks for that.JessicaB;
Your chicken looks EXCELLENT! Nice job!
I have been doing all of my chicken (and I LOVE chicken) on my WSM's using Chris' "Hot and Fast". I get crisp skin and, frankly, it is the easiest way to do chicken. Take a look and see what I mean:
http://virtualweberbullet.com/chicken4.html
Keep on smokin',
Dale53
Honestly, the grill marks is what people keep talking about as well. Aside from the taste.
I bought two more chickens to smoke for friends. I actually may do it on my OTG because I don't think I should do them on the bottom rack of my WSM while I do pork shoulders above. Or can I?
I also learned that the chickens have 12% liquid whatever added to them so that explains how they stayed pretty juicy without brining. I won't be brining them with 12% liquid added. This site has really taught me a lot long before I got the WSM. I love it much better than my offset stick burner.