Hang 'Em High


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
This past Sunday, after a bath overnight in Goya Mojo, I seasoned a 4 pound Amish bird with Penzey's Arizona Dreaming

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fired up the 22" WSM cooker with some AWESOME lump charcoal my best friend Bob Correll gave me back in October

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fitted the top of the WSM with my version of Gary's Smoke Rack

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after the charcoal got going, it was time to hang the bird

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the temps certainly got high enough to "roast" this chicken...

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...but I didn't hear any screaming

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don't know how I got the time & date stamps on my photos recently,
but by looking at each photo, you can tell I kept opening the dang lid...

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ok... finally cooked. I unhung it at an internal temp of 170ºF

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and Super Delicious!! I will hang 'em high more often this way & you should too!
Think Jed Cooper would love this hangin'...
Thank you all for your time!
 
I was wondering when you were going to get the dust off that thing? I got to try that Jim. I haven't done much with mine since I put the 26 into service. Looks great and the plate well... would anybody expect anything less from the Wizard of Wisconsin! :)
 
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NIce job Jim! Was it better then a rostiserie chicken? It sure looks good. If not you saved on electricty.lol.
Thanks for sharing.
Chuck.
 
thank YOU Gary!
funny, I googled BBQ hang a chicken and at the top was THIS from the BBQ Brethren and if you read the first response... well, it'll bring you right back to this site...
so I thought, Let's Do It!

Chuck it WAS just as good as Roti Bird!
 
That bird looks fantastic. What do you guys consider the pros/cons of hanging vertical from a rack vs laying horizontal on a cooking grate?

...all roads lead home Jim...
 
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Jim, your pics aren't showing up!
JUST KIDDING!

Very cool hangin' bird bro, and the results are beau-ti-ful!!
 
Dwain, I think it has everything to do with the drippings falling into the hot fire/coal and sparking up more flavour (if that is possible)
usually, when folks grill a bird, they'll do it INDIRECT...
hanging it from a distance gives you the op to let it drip into the fire without flare ups and possible scorching the chicken...
if that makes no sense at all, kick my butt but i'll still cook more birds this way cuz of the great taste we enjoyed Sunday evening. :D

funny Bob... I thought for a second there.... :rolleyes:
 
Jim Lampe said:
thank YOU Gary!
funny, I googled BBQ hang a chicken and at the top was THIS from the BBQ Brethren and if you read the first response... well, it'll bring you right back to this site...
so I thought, Let's Do It!

Chuck it WAS just as good as Roti Bird!
Click to expand...

That is too funny because after my first post with the rack Alan F wanted me to make him one and send but the shipping across the border is crazy. When the Weber rack came out Alan and I corresponded about it and he bought one right away. Cheaper than I could have bent the steel. Guess you and I are the forefathers or something like that!:wsm:
 
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Jim Lampe said:
thank YOU Gary!
funny, I googled BBQ hang a chicken and at the top was THIS from the BBQ Brethren and if you read the first response... well, it'll bring you right back to this site...
so I thought, Let's Do It!

Chuck it WAS just as good as Roti Bird!
Click to expand...

Hi Jim, that BBQ Brethren thread is mine and I posted the same one here. Next time, try hanging half chickens, salt/pepper/oil using the grate so it's closer to the fire. Then take it off when the breast is 178.
 
Great looking chicken Jim!!! I have one of the Weber hanging racks sitting on my workbench in the garage I ordered from Amazon. After seeing your chicken I might have to break it by doing the same cook.
 
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