High heat chicken/bottom grate ???


 
J

John Furdyn

TVWBB Pro
Does anyone cook high heat no water pan chicken Lg. Qtrs. on the bottom cooking grate ? I usually cook them on the top cooking grate, and when cooking 10 pieces I attach the second cooking grate with bolts washers etc. to the top grate as shown in the weber mods section.

I would think using the bottom cooking grate without the water pan, might cause to many flareups due to the closeness to the charcoal briquettes. I'm curious if anyone doess it on the lower grate and how it comes out for them. Any advise/info appreciated. Thanks John
 
John,

I use the top grate for chicken without a water pan 20/20/20 method; 20 minutes skin side down/20 minutes skin side up/sauced, 10 minutes skin side up, 10 minutes skin side down.

Haven't used the bottom grate yet.
 
I've been using the lower rack, no water pan here of late with chicken thighs 350-400 lid temps. No problem with flare ups, and it cooks quicker than using the top grate. Plus the skin comes out nice and crispy, more so than using the top grate IMO.
 
Guys Thanks for the info.

Just got back from the store with 10 lbs chicken lg. qtrs. my mouth is watering already, don't know if I can wait till supper.

Bryan

I think I'll try the lower grate just for the heck of it. Happy Smoking !!! John
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
I've been using the lower rack, no water pan here of late with chicken thighs 350-400 lid temps. No problem with flare ups, and it cooks quicker than using the top grate. Plus the skin comes out nice and crispy, more so than using the top grate IMO. </div></BLOCKQUOTE>

Bryan, Have you ever cooked your roadside chicken in this fashion? Or do you always do it on a grill?

I made the chicken last week and really enjoyed it. I was thinking about doing it on the WSM top rack, no water pan. I figured it would eliminate the flare-ups since the distance to the coals is so much greater than on the kettle. Do you think cooking the chicken (following the same turning and basting frequency) on the top WSM grate would still result in crispy skin?
 
I think I will have to give this method a try. I would love to think that it would be possible to compete, with two WSM's and not have to tote around a OTS, or other kettle, just for chicken.

I want to really fine tune my technique. For my tastes, I prefere the finish temp higher than most on chicken thighs. The livery, wet meat near the bone on a thigh pulled at 145-150, and allowed to carry over to 155-160, still seems too wet to me. But I finally have a good skin texture down.

Makes me hungry for some chicken now.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat McCreight:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
I've been using the lower rack, no water pan here of late with chicken thighs 350-400 lid temps. No problem with flare ups, and it cooks quicker than using the top grate. Plus the skin comes out nice and crispy, more so than using the top grate IMO. </div></BLOCKQUOTE>

Bryan, Have you ever cooked your roadside chicken in this fashion? Or do you always do it on a grill?

I made the chicken last week and really enjoyed it. I was thinking about doing it on the WSM top rack, no water pan. I figured it would eliminate the flare-ups since the distance to the coals is so much greater than on the kettle. Do you think cooking the chicken (following the same turning and basting frequency) on the top WSM grate would still result in crispy skin? </div></BLOCKQUOTE>
Pat, yes I have. You can do it several ways. One put the chicken on the lower rack and do a high heat or low and slow if you wish. Two put the chicken on the lower grate and leave the lid off and just use it as a grill only with much more room for flareups.
 
Just finished eating the no water pan high heat lower cooking grate chicken. Usually cook on top cooking grate with no water pan.

Liked the skin, seamed more crispy than when cooked on the top grate. Also more browning of course on the bottom, have to watch it a little closer. End result great. John
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn:
Just finished eating the no water pan high heat lower cooking grate chicken. Usually cook on top cooking grate with no water pan.

Liked the skin, seamed more crispy than when cooked on the top grate. Also more browning of course on the bottom, have to watch it a little closer. End result great. John </div></BLOCKQUOTE>

I'll have to give that a try. I figured the top grate would be easier to deal with, but it sounds like the skin doesn't crisp up as well on there.
 
Pat

The skin crips up on the top grate, it just takes a little more time. I also have to say it's a little more troublesom to flip the pieces on the lower cooking grate. I have my cooker on a low table, if it were on the ground it would be easier probably. John
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn:
Pat

The skin crips up on the top grate, it just takes a little more time. I also have to say it's a little more troublesom to flip the pieces on the lower cooking grate. I have my cooker on a low table, if it were on the ground it would be easier probably. John </div></BLOCKQUOTE>

Thanks John - I am going to try the roadside chicken on my WSM tomorrow night. I'll throw it on the top rack as I'm not in a hurry. I assume that although the skin will get crispy, it won't get as charred / grill marked as it would on the bottom grate. I have some family that doesn't like grilled chicken for that reason, so maybe this will work out better. I'll report back in a couple of days with some pics.
 
Has anyone used this method in competition? I would like to hear any other input. I would be much more inclined to go to competitions if I could get away with throwing 2 WSM's in the bed of the truck with a cooler and a fold up table.
 
Tom, I have not (obviously) done so yet. I have only competed once, and I used 2 WSM and 2 kettles. I cooked all 4 of my meats on the WSM, but I had to move the pork to the kettle in the morning.

I am going to purchase 1 additional WSM for competition purposes, but I will still bring a kettle along. It is nice to have for cooking lunch / dinner, glazing ribs, holding meat, etc. I couldn't see competing comfortably with just 2 WSM. That's just me. I know space / costs / etc is a concern. I bought a small, fold up trailer that I tow. I have a truck, but it's a short bed so there's no way I can fit everything in it.
 
I just got a bedliner sprayed in, and a new paint job on my project truck. Its a long bed, so I should be able to haul plenty of gear in it.

Of course, I probably wont do much travelling till I get the AC working.

It will likely cost $100 in gas just to get to and back from a comp that is within a 40 mile radius.

truck-2.jpg
 
Thanks. This one has a great deal of sentimental value as well. It was originally my grandfathers. He bought it new, and when he died in 82, it barely got driven. Probably 1000 miles or so on it since that time.

I already have $11,000 in the rebuild so far. I had the engine pulled and completely redone, and a new trans.

I wanted to give it a catchy bbq name, on the license plate, but they were all taken.
 
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