Hot and Fast Chicken on the WSM

[Bill French]

Decided to try the "Hot and Fast Chicken" method on the WSM found here: http://www.virtualweberbullet.com/chicken4.html

I was very pleased with the results, it had the best skin that I've done. A few pics...

Removed the water pan. Cooked skin-side down for 30 minutes then flipped and cooked for another hour. Used a chimney and a half of coals with all vents wide open...

 

[TomH AR]

Bill, great looking chicken. I did the same and found it to be the juiciest chicken I ever grilled.

 

[ChuckO]

Nicely done Bill, Nicely done!

 

[Bill French]

Thanks TomH and Chuck0 for the kind words. Wish I would've bought a WSM years ago, would've saved me a lot of grief!

 

[Tony R]

Chicken looks great...

 

[Bob H.]

Bill your chicken looks good enough to eat! We don't see halves done like that very often.

 

[Bill French]

Thanks, guys. "Good enough to eat" is definitely the goal! Haha

 

[Steve Whiting]

Spot on Chicken Bill!!

 

[Frank H]

Love chicken on the wsm ! Nice looking bird .

 

[Todd Phillips]

The question is...Did you like it better then low and slow? I prefer a spatchcock chicken hit hard over a slow and low any day!

 

[Ted from Bristow]

I tried the hot n' fast method last week. While the skin was rubbery, it wasn't crispy either. I plan to give it another whirl soon. I love "BBQ'd" chicken. But I haven't become very good at cooking it myself yet.

 

[Dave Russell]

I tried the hot n' fast method last week. While the skin was rubbery, it wasn't crispy either. I plan to give it another whirl soon. I love "BBQ'd" chicken. But I haven't become very good at cooking it myself yet.

Did you leave the pan out like the OP did? That's more important than the temp in my experience.

Bill, the chicken looks outstanding!

 

[Dwain Pannell]

Besides hanging PBC style, that's my fave way to do poultry as well.

 

[Rich Dahl]

Good looking chicken for sure!