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Guest
Guest
Hey All!
I did a practice run for Thanksgiving tonight with my WSM. Tonight was also the first time I fired it up and I have to say, D*mn, it was good stuff! I bought a 4 2/3 pound chicken, coated it with canola oil and a rub made with paprika, kosher salt, cayenne, thyme, Italian seasoning, and black pepper. I stuffed the cavity with an onion, a couple of sprigs of fresh thyme, and an apple which was sprinkled with sugar, cider vinegar, and more cayenne.
I lit a chimney of Kingsford, put the WSM together, and when it hit 375, I put the bird in. With the one chimney, the temp never came above 300, so after about 30 minutes I lit up a half of a chimney, and put it on. After I put the extra half chimney on we were at 350 for the duration. I was kind of surprised that it took about 2.5 hours for the breast to hit 165. I thought that maybe my thermometer was on the fritz. When the buzzer finally went off, I was expecting a hockey puck. I don't know about you, but I've never had a tender/juicy hockey puck that fell off the bone!
Tonight was a great scrimmage for the big game a week from Thursday! And the leftovers are simmering in the stock pot for gravy!
On Thanksgiving I think I'll use two chimneys worth to start with. The skin was a bit rubberey, but I think if I use the 2 chimneys worth and keep the temp around 350 throughout the duration, it will turn out better.
Any critiques from the pros would be greatly appreciated.
Thanks!
I did a practice run for Thanksgiving tonight with my WSM. Tonight was also the first time I fired it up and I have to say, D*mn, it was good stuff! I bought a 4 2/3 pound chicken, coated it with canola oil and a rub made with paprika, kosher salt, cayenne, thyme, Italian seasoning, and black pepper. I stuffed the cavity with an onion, a couple of sprigs of fresh thyme, and an apple which was sprinkled with sugar, cider vinegar, and more cayenne.
I lit a chimney of Kingsford, put the WSM together, and when it hit 375, I put the bird in. With the one chimney, the temp never came above 300, so after about 30 minutes I lit up a half of a chimney, and put it on. After I put the extra half chimney on we were at 350 for the duration. I was kind of surprised that it took about 2.5 hours for the breast to hit 165. I thought that maybe my thermometer was on the fritz. When the buzzer finally went off, I was expecting a hockey puck. I don't know about you, but I've never had a tender/juicy hockey puck that fell off the bone!
Tonight was a great scrimmage for the big game a week from Thursday! And the leftovers are simmering in the stock pot for gravy!
On Thanksgiving I think I'll use two chimneys worth to start with. The skin was a bit rubberey, but I think if I use the 2 chimneys worth and keep the temp around 350 throughout the duration, it will turn out better.
Any critiques from the pros would be greatly appreciated.
Thanks!