Four birds in a 22.5


 
Mike Gray

Mike Gray

TVWBB Super Fan
Going to make two young chickens for my neighbor and decided to do two for my family at the same time in my WSM. Plan to put two on the top and two on the bottom rack and cook the about 350 until done. Have done several chickens on the top, but never four at once. Any concerns with the two on the bottom rack I should be thinking about?
 
Mike,

I take it your going with a dry foiled pan? How are you going to cook the birds, whole? On a can rack? Spatched?
 
Dry foiled pan, birds will be whole, most likely beer can (or chicken stock can)
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I would spatch them or at least do them on a can rack with no can (it does little to nothing). The bottom will be done sooner than the top by 20 min or so. If you must do them whole, I would do them on empty can racks on the top grate as you have room on the 22.5, with the breast facing inward.

I rarely do whole birds unless I use them for pulled chicken for leftovers, salads or whatever. I much prefer parting the bird out and cooking in this order: thighs, legs then breast and wings as they are done at different times and temps.
 
I agree with the breasts facing in. I used a can with about an ounce of beer in it (yes I drank the rest
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And I routinely do 6 chickens on my 18.. I don't find much difference between top and bottom rack as chicken has a bigger window for "done" than ribs or pork.

I don't know what they're talking about in there for 3 hours but makes them tasty.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris E:
I don't know what they're talking about in there for 3 hours but makes them tasty.
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</div></BLOCKQUOTE>

I don't care who ya are, that's funny right there...
 
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