f.j. tedford
TVWBB Fan
I tried a 3.29# whole fryer om the WSM today with less than ideal results. I used Lazari mesquite lump charcoal and about six half fist size chunks of mesquite lit via the Minion Method. I smoked at 275 to 290 deg. measured thru the vent for 3.25 hr. I was trying to cook a little high to get a tender to slightly crisped skin. The rub was Steve's Hot Chicken Rub out of Paul Kirk's Championship Sauces book. I skimpped on the cayenne and thought the result was not spicy enough.
The real problem is that the bird turned out with too strong a smoke flavor. I think next time I'll just stick to Kingsford and fewer wood chunks. The chicken was tender and juicy - just too smokey and the skin was not tender enough. I might want to give dry smoking a try sometime too. All suggestions appreciated.
The real problem is that the bird turned out with too strong a smoke flavor. I think next time I'll just stick to Kingsford and fewer wood chunks. The chicken was tender and juicy - just too smokey and the skin was not tender enough. I might want to give dry smoking a try sometime too. All suggestions appreciated.