First smoked chicken. Not sure if i need more heat or not there was alot of fat left under the skin. Tried to mainain temp at 300 degrees but was unable to maitaine the temp. Flavor was good, kids loved it wife said the rub and smoke did not compliement each other. I used maple this time next time i am going to use a brine and a wood.
First Chicken
- Thread starter JFischtz
- Start date
Most people like chicken better when cooked at higher temps. I shoot for 375 minimum. If you're using a WSM you can't do that with water in the pan. In fact, I usually cook chicken on the top rack directly above the coals with no pan in place. One chunk of wood seems like plenty - it's easy to over smoke chicken. Maple is fine.
Brining really helps with white meat.
Brining really helps with white meat.
Serge Carbone
TVWBB Member
I do what Carl does....no pan, top rack. Not fussed about temp. I've cooked chicken with great flavourful skin anywhere between 325 and 400 (though I'm going by lid thermometer which could be materially off). Just affects cooking time. I usually use two chunks of a milder wood like cherry or apple. Chicken isn't my favourite meat but cooked this way on the WSM, it is really fantastic
Tyson
TVWBB Super Fan
I love maple on chicken. 300 is too low. I put a drip pan in the water bowl, no water, and put the chicken on the bottom rack. I use the bottom rack so the chicken can sit vertically. Comes out perfect every time. I open all vents and let the WSM run about 350 -375 lid temp.