First smoke tomorrow...chicken, baby!


 
B

Brian Carroll

New member
So tomorrow will be my official first smoke on the 18.5 WSM. It is so pretty sitting there with its little cover on just waiting to please me! I've decided that due to my inexperience, chicken is the way to go for the first one. I've also decided that a basic rubbed bird will probably be the least time consuming and hardest to screw up.

Seeing that this is my FIRST smoke...EVER...(and sorry if I'm in the wrong posting category here)...I'd like to ask for some advice about whether I should use a store bought bbq sauce to apply during the last 30 minutes of the cook or just leave it as is with one of Paul Kirk's championship rubs. I'd like to make my own sauce but have to be at work all day and won't be able to whip it up before I start the smoke. Will I get that authentic bbq chicken look and taste with just a rub?

Also, wondering if anyone has any "be careful about the..." tips for me. I know the cooker runs hot the first time, so I'm going to keep the water pan full while trying to keep the vents open throughout the cook. I'm also using apple wood because it was gifted to me with the smoker. I'll post pics as I go tomorrow!

And one more question that I'm sure has been answered, sorry again in advance...when I'm done with the cook, what's the best way to let the charcoal go out? Lid on or off and do I just let it burn itself out? Thanks, friends.

Brian
 
Welcome to the forum (and the excitement) Brian!
Since this is your first cook on your new WSM, i would go with what you feel is best!
Use the sauce you like, or leave it rubbed alone.
I say this BECAUSE you know it will NOT be the last time you do this type of cook. So, do it one way this time, another way next time.
Only way you'll find out WHAT YOU LIKE.
No one way is the wrong way.
My only tip is, always leave the top vent open.
Adjust your temps by adjusting the three bottom vents.
And MOST importantly: HAVE FUN while you're cookin'!
And remember, it's ONLY food. If it's undercooked, you can put it back on, if it's overcooked, so what. It's ONLY Food.
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Then, after you've eetin' that great bird, to save the unused charcoal, many folks here, including me, close the whole she-bang up (all vents top & bottom).
Then you can use the remaining coals for tomorrow's cookin'
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HAVE A GREAT TIME!!!
 
BRIAN! BRIAN! BRIAN! BRIAN!

Good luck with the cook. Jim already gave you a bunch of good advise but how do you prefer your chicken when you grill it? Do you normally just put a rub on it or sauce on it? Remember you are just cooking it via a different method. It's still chicken.

Using water is a good idea for your first smoke. Also, your temps will probably run a little hotter because it is your first smoke and you don't have a "gunk" build up on the inside.

Make sure you grab a chair, some ice cold beer and relax as your smoker gets it done!
 
All good advice above.

My personal preference is a rub with garlic, rosemary, sage, Hungarian paprika and a little cumin. I mix that with some oil to help keep the meat moist.

How many chickens? You can fit a few in and freeze excess left overs.

I also like to throw a couple raw sausages on any left over grill space to take advantage of the smoke. You can use Polish, Italian, Kielbasa, brats, etc. Just don't overcook them like I usually do.
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Good luck!
 
Guess I can a little to this. I've only used my WSM a couple of times but had an offset for the past ,say,4 yrs.Try to be patient when watching the temps,they'll run you to death if you get to worrying about them,give them time to settle and adjust. It's easier to stop the temp from rising than it is to bring it down once it gets to high so start closeing your bottom vents before you get to your target temp say maybe 20-30* before. I don't think you'll have to worry much about the water pan staying full,it shouldn't take that long for your bird to cook. If all you're doing is 1 bird,use the top rack for convenience especially when spritzing your bird.Somewhere down the road read up on brineing,it's great and keeps the bird from getting to dry while cooking. Have fun and don't panic during the cook,this is a learning experience that you will enjoy.
 
Brian, save the "spritz" for a lady's cocktail
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The bird ain't gonna know you're spritzin' it and it ain't gonna do any good.
In fact, openin' the lid to "spritz" will let out valuable heat.
know what i mean?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
Brian, save the "spritz" for a lady's cocktail
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The bird ain't gonna know you're spritzin' it and it ain't gonna do any good. ? </div></BLOCKQUOTE>
Sorry, guess my advice was misleading.Newbie should be seen and not heard
 
Don / Brian, brining the bird absolutely helps BIG TIME!
Check out this info Chris provided for brining turkeys... basically, the same method.
 
Brian,

Here's my 2 to 50 cents:

1. Absolutely brine! It works great with chicken. Use about 1 cup of Kosher salt and 1 cup of regular sugar per gallon of water. I keep mine simple and like to brine overnight, but most people just do 2-4 hours.

2. KEEP THAT LID ON and the top vent open. Everytime you lift that lid, add about 15-30 minutes to your cook (plus you make the fire hotter from the rush of oxygen. If you want to peek, shine a small flashlight through the top vent. My chickens- whether halved or just wings, take about 2 1/2 to 3 hours, so I usually don't lift the lid until 2 1/2 hours in.

3. Unless you're really good with rubs and cooking in general, I'd just stick with a store bought rub, since this is your first smoke. It takes one more variable out while you learn to control the fire. Weber's "Beer Can Chicken Rub" is great. I use it without sauce.

4. Use plenty of charcoal, but less wood than you think you'll need. Beginners have a tendency to oversmoke, and chicken is susceptible to getting oversmoked. Maybe put 2 fist sized chunks in the ring. I LOVE oak, but your apple is great with chicken too.

5. Don't go crazy chasing temps. When it comes to adjusting temp, you're steering an ocean liner here, not a speed boat. The good news is smoking is VERY forgiving. I like to cook chicken at 225-250, but most people here do it much hotter, even 300-350. So don't worry if your temps seem too hot or low.

Have fun, and let us know how it goes!
 
Ok...it was SO much fun and the food, well, I can't believe how well it came out for my first time! My wife and my mom were both beyond amazed. Thank you so much for all your advice in making it happen.

How do I post pictures for you guys and girls to see?
 
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