Getting ready...


 
D

Danny Mo.

New member
Getting ready for my first smoke tomorrow. I plan on doing a whole chicken in my new 14.5 WSM. A couple questions as I'm getting my game plan together.

1. Would you use the minion method for the coals? Or just the regular method? Lit on top of unlit of vice versa?
2. Do you need any water in the pan? I've heard no.
3. What temps would you run? I've heard 300 is the norm.
4. Wood. I have apple and pecan. One or the other? Both?

Thanks guys!
 
I normally use a minion method lit on top of unlit.

For chicken I prefer higher temps so I use no water. (I rarely ever use water for any cook)

I like poultry 325* to 350*F.

Wood is your choice. I love Apple but a little Pecan between friends couldn't hurt. I wait until the fire burns clean before adding wood.
 
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Dwain nailed this one... Run the temps a bit higher in the 300 to 325 range if you can.

I also spactchcock all my whole chickens on the smoker as I find the breast mead stays more tender... I love using both apple and pecan - gives a great color. Below are some pictures: The first is the bird rubbed and ready to go and the second is done, rested and chopped.

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Let us know how it turns out!
 
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