Free Range, Air Chilled, Gluten free, Vegetarian, Hormone free, Organo Bird


 
CaseT

CaseT

TVWBB Platinum Member
We had a friend over who only eats free range organic blah blah blah blah blah... So I said bring your bird and I'll smoke it! Set the Mini-WSM up for the normal high temp chicken smoke, 365 brand Lump, Cherry, Pecan. Honestly couldn't tell any difference in the flavor, texture, or moistness of this super bird. So I think that I will stick with my $0.99 per pound birds.​

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Cha Ching!!! Spendy little bird!​
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Chickens eat bugs, these are free range chickens. Bugs live everywhere, Vegetarian Diet???? Must be spraying the Free Range fields and chickens with insecticide daily!
Isn't all non-processed meat Gluten Free?
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Even though it was "Air Chilled", I decided to go ahead and Air Dry it for a bit while the Mini warmed up.​
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Done, pulled it off the smoker at an IT of 166°. Let it rest for 15 minutes while we prepped a few more items.​

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Didn't direct grill just was running the Mini hot, was at 350°-355° the entire cook.​


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See that line on the wing??? For whatever reason both wings had that incision on them
th_dunno-1%5B1%5D.gif

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ENJOY!!!!​
 
Looks fantastic! Are you using 1 and half chimney of lump for your hot and fast method? I never tried a long cook with lump yet. Did you have to add fuel?
 
I'm with you on not getting the extra spend on birds...with one exception.

Why do the processors insist on injecting poultry (and pork)? If I want to inject, I'll inject...I don't need Tyson (et. al.) to do it for me, and then charge me by the pound after loading my meat full of salt water. I will pay a little more per pound for "minimally processed" even though theoretically it should be less.

Back to the subject at hand...your cook looks amazing. Nice job.
 
Matthew Y said:
Looks fantastic! Are you using 1 and half chimney of lump for your hot and fast method? I never tried a long cook with lump yet. Did you have to add fuel?
Click to expand...

Thank you!

I light my mini-wsm the same way for hot or cold smokes. Doesn't matter if you use lump of briquettes

1. Fill charcoal basket full with lump of briquettes. Add (3-4) 2"-3" chunks of smoke wood on top.
2. Torch one side for 3-5 minutes (pit temps below 300°) Torch other side 3-5 minutes (pit temps above 300°).
3. as your pit comes up to temp adjust lower vents.

This method gets you to your pit temp quickly with no white/grey smoke.

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Smoker pot removed for clarity, leave pot on when lighting

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Jeff F said:
I'm with you on not getting the extra spend on birds...with one exception.

Why do the processors insist on injecting poultry (and pork)? If I want to inject, I'll inject...I don't need Tyson (et. al.) to do it for me, and then charge me by the pound after loading my meat full of salt water. I will pay a little more per pound for "minimally processed" even though theoretically it should be less.

Back to the subject at hand...your cook looks amazing. Nice job.
Click to expand...

Thank you!

Yeah I wish they didn't enhance poultry and pork with injections.
 
Jeff F said:
I'm with you on not getting the extra spend on birds...with one exception.

Why do the processors insist on injecting poultry (and pork)? If I want to inject, I'll inject...I don't need Tyson (et. al.) to do it for me, and then charge me by the pound after loading my meat full of salt water. I will pay a little more per pound for "minimally processed" even though theoretically it should be less.

Back to the subject at hand...your cook looks amazing. Nice job.
Click to expand...

Jeff said it! Agree...
 
beautiful! sadly $10 isn't a bad price for a full free range chicken. I'm not a believer, but i don't buy it, i just cook it.
 
Perfect bird Case and like you I've had both and can't tell the difference. Give me that .99 bird every time.
 
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