My first smoked chicken on the wsm

[J Booher]

This is about 1.5hr into it.http://i797.photobucket.com/albums/yy260/PropertiesMissoula/IMG_2006JPG.jpg Browning the skin side over the hot coals

Ready to eat!

Now that was good. I use the Italian dressing as a marinade over night and then smoked em.

 

[Dave/G]

Ya, so what else you got?
Just kidding. Looks good. Italian dressing is like duct tape. Has lots of good uses. Enjoy.

 

[LarryR]

Nice looking birds, what temps were you running?

 

[Scott Dace]

Is that snow?! Nice bird by the way.

 

[Russ Sylvester]

OK, you're busted. That WSM is FAR too shiny. I want to see some serious buildup in there by the end of this summer!

Russ

 

[Tim L.]

Looks good and really appreciate the large pictures.

Care to share about temps, times, etc?

 

[J Booher]

it has taken me some time to figure out how to post pictures on this site. This cook took place several months ago, as you can see by the snow on the ground. I think it was one of my first smokers on the wsm. My smoker does not look that shiny any more. The temp was 225-250 at the lid if i recall. I have also noticed the termometer do read a little cooler than at the cooking grate

 

[Michael C.]

Wow, those birds,looks very tasty. Nice color too!!