Been a Weber grill fan for many, many years - finally pulled the trigger and got a WSM 22". Took her our for her maiden voyage today. Decided to stick to split chickens - goal was more for temperature control than appearance, was just curious how much I could control the temperature on a brand new smoker.
Set up the smoker, used minion method with a chimney of unlit, and about 20 lit Kingsford coals, added 3 chunks of pecan wood to it. Chicken had been soaking overnight in Mad Hunky Poultry Brine, and I rubbed half the chicken with Mad Hunky General Puropose rub, and the other half with Montreal Chicken Seasoning.
Smoked the chicken for approximately 3 1/2 to 4 hours trying to keep temperatures down - I was able to maintain between 250-260 degrees for most of the cook with 2 vents closed one opened halfway - top vent was fully open, and I did use water in the pan.
I did take the chicken off at 165 degrees and did a quick sear on Genesis in an attempt to crisp up the skin (didn't really help). I knew going into this that the skin wouldn't be ideal, but was just curious if I could keep smoker in "sweet spot", between 250-275 and I felt I did achieve that.
Here is finished product:
It turned out really good - skin wasn't that great, but inside chicken was very smoky and juicy, I definitely feel the brine helped. All in all I felt it was a successful run and I am going to attempt some St. Louis Ribs on it this Sunday. It did keep temperatures very steady once I got the vents figured out, even to the point I was doubting the accuracy of my Maverick ET-733!!
And if it didn't turnout well there is always one member of the family willing to eat any leftovers!!
I just wanted to add - Thank You to everyone on this board, I have learned so much from lurking around your posts, that I felt I finally had the confidence to do this. A lot of you guys - even though you don't know it have really been an inspiration to me.
Thanks- Jim
Set up the smoker, used minion method with a chimney of unlit, and about 20 lit Kingsford coals, added 3 chunks of pecan wood to it. Chicken had been soaking overnight in Mad Hunky Poultry Brine, and I rubbed half the chicken with Mad Hunky General Puropose rub, and the other half with Montreal Chicken Seasoning.
Smoked the chicken for approximately 3 1/2 to 4 hours trying to keep temperatures down - I was able to maintain between 250-260 degrees for most of the cook with 2 vents closed one opened halfway - top vent was fully open, and I did use water in the pan.
I did take the chicken off at 165 degrees and did a quick sear on Genesis in an attempt to crisp up the skin (didn't really help). I knew going into this that the skin wouldn't be ideal, but was just curious if I could keep smoker in "sweet spot", between 250-275 and I felt I did achieve that.
Here is finished product:
It turned out really good - skin wasn't that great, but inside chicken was very smoky and juicy, I definitely feel the brine helped. All in all I felt it was a successful run and I am going to attempt some St. Louis Ribs on it this Sunday. It did keep temperatures very steady once I got the vents figured out, even to the point I was doubting the accuracy of my Maverick ET-733!!
And if it didn't turnout well there is always one member of the family willing to eat any leftovers!!
I just wanted to add - Thank You to everyone on this board, I have learned so much from lurking around your posts, that I felt I finally had the confidence to do this. A lot of you guys - even though you don't know it have really been an inspiration to me.
Thanks- Jim
