getting excited


 
Corey Elks

Corey Elks

TVWBB All-Star
in a couple hours im gonna be putting 20 thighs on my wsm with no waterpan. Chicken on top grate and lump in charcoal bowl. Never cooked like this. hoping to get temps in the 300 hundred range. Planning on it taking a hour and half or so. Gonna sauce them up with stubbs that i got at lowes for 1.50 a bottle. Hope they come out good. Thanks for reading
 
looking forward for the pictures
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gtz
 
"... temps in the 300 hundred range "
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300 hundred? = 30000º! I know the WSM can get hot but you'll have a molten pool of metal long before it gets that hot!
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I've grilled thighs on my WSM just like. I never temped it but it gets hot and it doesn't take 1.5 hours. More like 20~30 mins.
 
change of plans. left the waterbowl in know water. wife wanted it with smokey flavor. two chunks apple one chunk hichory. thinking one to two hours. love fireing this thing up
 
WORST COOK EVER. BRINED CHICKEN WITH 1 QUART WATER HALF CUP SUGAR HALF CUP SALT. WATER PAN IN NO WATER. FULL RING OF HOT LUMP. ALL VENTS WIDE OPEN. COOKER WOULD NOT GET OVER 250. TOOK 2 HOURS. WORST CHICKEN EVER. WAYYYYY TO SALTY FROM BRINE. I DID RINSE AFTER BRINE AND NO SALT IN RUB. CHICKEN WAS TOUGH ON OUSIDE AND LIKE RUBBER ON INSIDE. WHAT HAPPENED? IVE NEVER COOKED CHICKEN AT THIS LOW OF TEMP BEFORE. I ALSO DONT UNDRSTAND WHY COOKER DID NOT GET HOTTER. WHEN I DO RIBS I USE A FLOWER POT BASE OR WATER IN THE PAN. I THOUGHT THIS WAS TO KEEP TEMP DOWN. WITH MY COOK TONIGHT WITH WATER PAN EMPTY I WOULD HAVE THOUGHT TEMP WAS GONNA GET UP TO AT LEAST 300. WHY BOTHER WITH SAND OR WATER IN PAN IF YOU CAN LEAVE PAN IN EMPTY AND GET SAME RESULTS? REALLY UPSET OVER THIS NASTY COOK. ANY COMENTS......THANKS
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Sorry to hear things did not turn out Corey, I cook chicken pieces all the time but without the water pan still get plenty of smoke flavour, chicken absorbes smoke real easy time in smoke is a non issue imo. Usuall takes 30-45 mins for chicken pieces, better luck next time Corey dont give up u will nail it next time.
 
1st, I wouldn't brine with less than 1/2 cup each salt/sugar to 1 gallon of water, hence your saltiness.

2nd, to get higher temps, prop your lid using tongs or a skewer and/or prop the door.

As said before, you don't need much smoke for lean meats like chicken.
 
i also cooked without the skin. maybe thats why chicken came out so nasty... in reading the basic recipes for chickien it says it should only take a hour. seems these cookers wont go past 250 without extra air infiltration. my thighs were on for 1 and a half hours and still not up to temp. has anyone tried the basic chicken recipe? was the chicken up to temp in a hour?
 
I've given up on chicken on my WSM. Ribs, tri-tip, even prime rib...no problems. Chicken?? - DISASTER. I'm not doing something right and I don't have the patience to figure out what it is. My skin comes out like shoe leather.
 
Hey Corey. Sorry about your cook. I have been there. I haven't done any of the recipies you did, but I have had problems getting my cooker up to a high temp. I did one of the mods that allows me to put my door on upside down and open it slightly. I use this for chicken, seems to help alot. A friend of mine just did wings and brined them and they came out too salty also, maybe just go with a rub next time? hth.
 
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