Uber excited to begin my smoking journey


 
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Please read the last post on page 1 as I did have an issue with my chicken being under cooked when the thermometer inside the chicken read 165 degrees.
 
Joel, test all your thermometers before using and then periodically. There are other doneness tests for chicken that have been used long before most of us knew about instant read. 2 that come to mind are clear running juice after probing or making a small slice. The other is pull back of leg meat, similar to rib meat pull back. I once served chicken as you described to guest, my excuse was it was dark out there. I had to finish in microwave. Once you get caught you make sure it is done every next time. A good learning experience.

Mark
 
So my first smoke experience was "ALMOST" perfect if I had waited a bit longer for the chicken to completely cook all the way. Lesson learned.

NOW! I have a request to smoke 2 chickens for our family christmas party. 2 chickens but 2 different flavors. With cooking a second chicken on the second rack above the water pan, would I have to wait longer for the chicken to cook all the way since the temperature on top is hotter than the one on the bottom?

What's the technique to cooking 2 chickens simultaneously in the WSM? Is it as simple as, once the top one is done, take it off and wait for the second one to be done?
 
Joel, the pull back test is a visual, you don't actually pull anything. If you are conserned with over cooking to dryness then use a sharp knife or temp prob and look for clear juice. I brine my chicken and since I have I never get a dried bird. As far as cooking 2 birds on the WSM, why not just do both on top. If you want to use both grates then the bottom is generally considered a little hotter. You can always rotate top to bottom 1/2 way thru the cook to even things out if you are concerned. What temps are you cooking at?

Mark
 
Split both birds and lay on the top grate, breast side toward the middle, best you can. Unless they're unusually large fryers, you should have plenty of room.
 
Originally posted by Joel Oliva:
So what's the purpose for the second grate?
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For two more fryers, of course.
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If you want to spatchcock 'em instead of splitting, that's fine, too. You can check one of the thighs on the bottom bird through the door.
 
Joel, the bottom grate is meant to catch the drippings from the meat on the top grate. Of course you gotta be a really good shot to make those drippings hit the grate. Ha! When cooking more than one larger cut of meat, say 2 brisket or a brisket and a butt or 2. Some folks even add a 3rd grate or a 4th. One time I smoked 100 ABTs in my 18.5 WSM, I added a 3rd grate, that thing was FULL.

Mark
 
Mark! That's insane! You modified your WSM to add a 3rd grate? WTH??? Got any photos of it? I'd LUV to see how that looks.
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So for using 2 grates, is the trick just to NOT have the top meat/poultry drip to the second grates meat/poultry? Is that how it works? Can I make some type of upside down umbrella using foil that would hang underneath the top grate to catch the drippings? I wonder why Weber never came up with something like that?
 
Originally posted by Joel Oliva:
Mark! That's insane! You modified your WSM to add a 3rd grate? WTH??? Got any photos of it? I'd LUV to see how that looks.
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Hopefully I am not violating any thing by posting a photo in the non photo area?
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AAAAhhhh! I get it! i thought you actually bolted some racks in between the first and second grate. So this works too? INtereSTINg!!!
 
WHAT THE!!! Now THAT is INSANE!!! Crazy modifications and such. Wow! I don't even want to mess with mines just yet. I'll wait a few years or so. It's still a baby to me.
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Ok I'm gonna do some baby back ribs this weekend. I was thinking about doing the "Best Ribs In The Universe" recipe on here. They also recommended have a bbq sauce mixed with this special type honey to swipe the ribs at the end. Not sure if that's all necessary. Has anyone tried this recipe?

Any tips for baby back ribs?
 
Originally posted by Joel Oliva:
So for using 2 grates, is the trick just to NOT have the top meat/poultry drip to the second grates meat/poultry?
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Not at all. The best brisket I ever cooked was basted by pork butt cooking over it.

I'm sure you don't want catfish filets dripping on spareribs
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, but the only real concern w/ two grates is food safety, and that's only if you pull the bottom meat before the top meat's done. Not really an issue with bbq though, as it's cooked to tenderness, not doneness. However, back to your chickens, I don't guess you'd want the one on bottom to get done first as you'd want the top bird's juices to be clear already.
 
Dave,

So are the juices of the chicken suppose to be clear when its done? I'm kinda confused because I've read some stuff about the juices of a chicken but not sure what it's suppose to look like.

Hey all!!! I JUST BOUGHT A WEBER 22.5 OTG GOLD DURING LUNCH!!! WAHOOO!!!! SO EXCITED!!! I GOT MYSELF A NEW TOY!!!! Being in this forum gets me all amped up! I wanna be a pro!!!!!!
 
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