Hooked Chicken Science Project


 
Robert-R

Robert-R

TVWBB Diamond Member
I made a rack to hang meat in my WSM 18.5 & got some hooks from PBC.
First cook with this setup. It went well: 1 1/2 chimney of KB and cooked approx 45 min.
I monitored the temps in the thighs & for some reason one was running about 12* higher. Pulled the bird when one thigh hit 180* (the other was 168*).
I also used two different rubs. One was a Rick Bayless recipe and the other was the Slap Your Daddy off this site.
The chicken came out great & Slap Your Daddy won the taste competition.
I think I'll add a hoop to the top of the rack so I can remove it with a hook or something. It was a bit hot to lift with mitts.
Also need to work on fire management so that I can reuse the charcoal instead of use 100% new.

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Am considering a stacker to extend the cooking chamber.
 
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ChuckO said:
Nice rack, got any info how to build or are you interested in selling one?
Click to expand...

Thank you.

The rack is still in R&D, so things may change.

If you can weld, it's not too difficult to fabricate, but it does take some time. Material is about $5.50. I used a Harbor Freight ring roller to make the bottom support. The roller has a 1/4" rod capacity. 1/4" rod is easy to bend, so I was hesitant to use it for the rest of the rack. The upper rack is approx. 9.5" square and sits 5.5" above ground zero. The heavy rod is 3/8" and there are two pieces of 1/8" x .75 x 9" flat stock. 3/8" rod is overkill, but the metal yard did not have any 5/16" rod.
The hardest part was positioning the upper rack assembly & bottom ring for welding.

fwiw - the Weber rack is a deal when you consider the time it takes to make one.

credit goes to this source for inspiration: http://tvwbb.com/showthread.php?40035-WSM-Smoke-Rack
 
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