First cook 14.5....why not go live?!?


 
Josh Collins

Josh Collins

New member
ok...ok...sorta live...no heater meter yet. Now that that's out of the way...doing hot n fast chicken for my first ever cook.

got it fired up with 1.5 chimneys of KBB, butterflied the chickens (not as easy as Chris makes it look in his video) and brought the heat up as hot as the dome therm. went. Added two smallblocks of apple wood and then chicken.

Put chickens on (are you supposed to put them in before the food? or food on them and then install) I did the latter...and thinking I shoulda done it the otherway around!

13 mins in and dome thermometer is still only at 250...thinking these might be hot and sorta quick chickens!

will keep you posted!
 

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Josh Collins said:
ok...right after putting chicken on it stayed at 250 and barely higher. let it got to 35 min point and switched racks from top to bottom and flipped chicken...put it back on and is hovering around 205 now still at 1:05 mark...thinking I need more charcoal?? wife is talking about finding alternate plans for dinner (we have 3 young kids that get hangry!) smells great though!
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Move the chicken to the oven and get the kids fed.

Did you lay down a base of unlit briquettes or did all the lit coals go into an empty bowl?
 
Added some fuel and checked temps on meat...140 on the top rack thigh and breast at 1:23... all may not be lost! Kids are on the swings...and dinner is getting there!
 

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Standard Weber chimney, little Weber chimney, or another kind? My first guess would be that you went through all your fuel. I have the 18" WSM and what I do is lay down the base of charcoal and wood and put fewer lighted briquettes on top, and the temperature will hold in the 250-300 range for a good long time. But that's just how I do it and there are certainly other valid methods as well.
 
ok so i mayhave panicked...took it off the WSM around 1:45 and moved to gas bbq to finish and temps were about 160 in breast and thigh. sauced and letting it finish but can't wait to bite into it!
 

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Brad Olson said:
Standard Weber chimney, little Weber chimney, or another kind? My first guess would be that you went through all your fuel. I have the 18" WSM and what I do is lay down the base of charcoal and wood and put fewer lighted briquettes on top, and the temperature will hold in the 250-300 range for a good long time. But that's just how I do it and there are certainly other valid methods as well.
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good to know - will try that next time! all in all not a bad first cook! moved to the gas grill to finish and worked out alright. some breast meat was a bit dry according to my 8 yr. old (I'd agree) but the thighs were nice and moist. might have had a touch too much smoke to them, will back it down to a single chunk next time. thanks to all on the forum! it's a marathon and I've learned a lot already! cheers!
 

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Brad Olson said:
Standard Weber chimney, little Weber chimney, or another kind? My first guess would be that you went through all your fuel. I have the 18" WSM and what I do is lay down the base of charcoal and wood and put fewer lighted briquettes on top, and the temperature will hold in the 250-300 range for a good long time. But that's just how I do it and there are certainly other valid methods as well.
Click to expand...
little weber chimney
 
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