First Chicken Pieces Cook

[Bruce Bissonnette]

Got two racks full of chicken thighs and legs rubbed with Montreal Chicken Seasoning. Dumped one full chimeny of lit Kingsford into chamber, then added 1/2 chamber of Royal Oak 100% hardwaood charcoal, waited for it to ash over. Assembled cooker, foiled, empty ECB pan, added chicken and smoke wood(3 cherry, 1 apple), WSM climbed to 260* at lid and 242* at top grate. Has been there for the psst 50 minutes, hasn't moved. All vents 100% open. I love this cooker for the temp control!!!!!!! Can't wait to try the chicken. ANYTHING I"M DOING WRONG????? Oh, I almost forgot...plenty of adult beverages!

 

[DaveMcK]

Hey Bruce, Anything wrong? Heck no! Adult beverages will do fine! I guess your probly done how was it? I try to run the cooker at around 300* for chicken, it makes the skin edible.
Dave

 

[Bruce Bissonnette]

Dave,

My cooker climbed to 250 at the beginning and went between 250 to 280 all cook. Hadtop grate temps between 242-255 all cook. Chicken was done in 2:45. I was kind of surprised it was done so soon, actually I could have taken it off a little earlier. I sauced it and placed it on the Weber gas grill for about 10 minutes. It was really good. The boneless thighs were a little dry, they weren't real big or thick. All in all I would give it an 8 out of 10.
Nice day for Q'en, 44*, no wind, cold beer, what more could you ask. Talk to ya soon...