interesting temp day


 
G

Glenn Fleming

TVWBB Fan
decided too try a whole chicken low and slow. coated with kosher salt for a few hours, then did beer can style on lower rack with one chimney of natures grilling briquettes i saw at publix.. nice stuff. lit and added a chunk of oak.. vents open with foil lined pan no water.. temp at dome was round 250 closed vents too one half. checked temp at grate and it was the same, then slid a probe thru the vent a ways and bamm over 325 degrees.. think this is the hardest part bout the WSM, where too go with true temp?? think the grate is the only way, just suprised the difference. chicken was ok, but the skin was rubbery, think a higher temp like 325 to 350 mis best way for chicken. using the smoked meat too make stcok for GUMBO friday.. any thoughts??

glenn in SC
 
I am a relative newbie but I like cooking chicken between 225-250. If you want crispy skin put the chicken over the hot coals for a minute or so to crisp it up. Works like a champ!
 
jeff.. yes that is an option, but being a whole chicken could not do it.. . plus it did not brown up as well as a higher temp, but it did taste great and worked out great in my stock.. BTW that cannot be a DUKE sweatshirt??? grew up in NC big Tar Heel fan...


glenn in SC
 
Have you thought about butterflying your whole chicken? That is how I like to cook them.

Carolina? What in the heck is a Tarheel anyway? Do I need to remind you who won last week?
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Glenn: Bite thru skin is one thing and that needs to be cooked in a higer temp(if not seared @ the end)

Tender Skin is doable with low temps.

Im not a big skin eater and i think low´n´slow makes the best chicken. Around 250 as you said.
I Always temp at the grate and go from there. Many ppl use the vent as a guide. I dont couse taking out the probe every time you lift the lid isent for me,And to get it in the same reading spot every time is like roulette.

What did you rub the bird with?
 
no rub just put it on.. i have great luck with chicken and turkeys at a higher temp, and they get a more browned. i also like the beer can method cause it gets it off the grate and gets and even brown, but u are right i am going too grate only temp with the maverick... thanx for the reply...


glenn in sc
 
Try a melted butter/soy mix on the bird next time,Rub it in and maby brush after 30 min....Will make the skin great.
 
Rubbery equals overdone with fowl. Spongy equals overdone with beef. I feel your pain. Once either gets to that point, it's still edible but lacks the flavor component we are all trying to achieve. I think it's called "The WOW Factor".

Could be inaccurate temp readings from your rig/insturments or outdoor conditions.
 
very well could be the case.. the internal temp was in the 165 to 175, so i was ok.. was just reading a little bout where too check temp on the WSM, some say the grate is unreliable, could be, some say stick with the dome and go by that, but there was a huge difference between dome and lower grate, how can that NOT matter??? just dont get it.. but do feel like the temp is all over the place on a WSM, so what too do??? man wish the race would start!!!

glenn in SC
 
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