Smoked Bird in the WhoDat Mini

[John Sp]

Hello All,

This weekend I decided it had been too long since I have used my old friend the WhoDat Mini. I brined up a couple of whole chickens and put them on the mini for a high heat smoke. I went a little crazy with the hickory (still getting used to the low volume of the mini WSM) but it turned out well. Here are some pics of the proceedings:

Two Birds, Brined Overnight (Salt, Peppercorn, Brown Sugar, Lemon Pepper, and Bay Leaf), Slathered with Spicy Brown Mustard, & Rubbed with Montreal Chicken

On the Mini - Stacked on Two Levels Using Minion


Mini Chugging Away at 310 (is there a happier sight?)


Medley of Garden Peppers on After I pulled the Bird (I pulled the bird at 165 internal but forgot to get a pic on the grill)


Peppers After About 40 Minutes


Resting (Think you used enough hickory there Butch?)


Served With Steamed Broccoli and Sliced Garden Tomato Alongside a Home Brewed Hard Cider​

This was pretty good. I was worried that I had hit it too hard with the hickory but it really wasn't overpowering. The Montreal Chicken in combo with the mustard worked really well. It was super moist. The skin was not as crispy as I had hoped. I could not get the temp up over 310 (probably did not use enough lit charcoal in my starting pour). I served some of the peppers with dinner and the rest went into the dehydrator so I can experiment with Chili seasonings. Thanks for looking.

Regards,

John

 

[Bill Schultz]

looks just right to me my friend, sorry I missed that plate

 

[Craig Alumbaugh]

Nice looking birds John

 

[JRAiona]

Great looking birds John.

 

[Brian String]

I think even with that emblem on that smoker, I could probably enjoy that bird!

 

[Clint]

You forgot to put the peppers on the plate! (what did you do with them?)

 

[Cliff Bartlett]

Birds look amazing John. Beautiful plate!

 

[Tony R]

Good looking bird. Post what you do with the peppers.

 

[John Sp]

I think even with that emblem on that smoker, I could probably enjoy that bird!

Brian - it is what is on the inside of the smoker that is important...

Clint - I'm not a big fan of peppers so I didn't get any on my plate. Kari loves them and had a bunch.

Tony - I am going to experiment with making my own chili powder so I popped the smoked pepper blend into my Excalibur. When they are completely dry, I plan to grind them into dust in the FP. I will post pics of that process later...

Regards,

John

 

[Rich Dahl]

Good looking birds John. I have the same situation I tend to over smoke on the mini and under smoke on the 18.5. Barb and I like a lite smoke nothing really heavy.

 

[Barb D]

Awesome job on the birds and your plate shows it!

 

[Robert-R]

Looks great! Those little cookers sure do put out a lot of Q.

 

[ChuckO]

Wow I bet that was good, those peppers are off the chart. Nice boids!

 

[Craig Wallace]

John:

Those chilies looked great, made me hungry instantly. I like to throw them inside the birds too. Nice post. I've been thinking about purchasing a 14.5 or building one. I like the features of the purchased one but since I already have an extra Silver Joe that I picked up for free, I'll probably build a mini WSM. I'm thinking I'll get a port so I can add my DigiQ DXII.

CaigW

 

[John Sp]

Thanks Craig - I love my mini. It is very fuel efficient and with two levels, you can cook enough for a large family. The port is a very nice feature and not too expensive to add so I recommend it.

Regards,

John

 

[Barb D]

Awesome birds John, finish plate is just right.

 

[Steve_Williams]

Mini power - must of had it packed in tight.