Whole Chicken Capacity

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Afternoon everyone,
What is the max capacity of whole chickens, in the Bullet?
They can be butterflied or whole, or halves for that matter. Anybody have any experience, maxing it out.

Jim
 
Jim,

Can't offer info on a maxed cooker but I did two butterflied 4lb'ers on the lower grate a few weeks ago. If I would have seperated into halves, I might have been able to fit 5 halves on the lower. As it was the chicken was touching the sides of the cooker.

I'm guessing you could probably do 5 4lb chickens in total on the top and lower grates.

Now I'm hungry . /infopop/emoticons/icon_wink.gif
 
Georgemoe,
Your probably pretty close with that number. Here is what I have in mind. If I use my Turkey frying stand, it sits nicely on the bottom grate, and does not interfere with the dome. I can fit three small chickens on the stand, and they smoke up nicely. Now, I'm considering, spatchcocking, the chickens. Putting one on each side of the stand, so now there is room for two birds, where before I was using one. Of course I will have to lash these together securely. So with some work, I might be able to get 6 chickens in the cooker all at once.
I hope I'm making this clear, cause it gets a bit confusing if your not familiar with a Turkey Fryer Stand.
Let me know what you think.

Jim
 
Jim could you describe your turkey fryer hanger alittle more. I've been looking for a hanger to fit the WSM that could be used for ribs and brisket as well. How high up does it go? Past the upper grate level?
 
fjt,
I think I have misled you a bit. I used the wrong terminology. It is called the Turkey Stand
Go to this link and you'll see what part I'm speaking of.
Turkey Stand
I don't see how you could hang anything from the stand. I apologize for the error and I will edit my previous post.

Jim
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> Now, I'm considering, spatchcocking, the chickens. <HR></BLOCKQUOTE>Okay, I love the word "spatchcocking" -- but what on earth does it mean??? That's a new one on me, and I deal with words all day long. /infopop/emoticons/icon_biggrin.gif

Kelly
 
Kelly,

I am not sure of the etymology of the word, but spatchcock means to cut out the backbone of a bird and break the bone and cartilage in the breast so the bird lies flat. With chicken you can easily break the breastbone and cartilage by pressing down on the skin side with your palm, with a turkey or duck you may need to use a rolling pin or rubber mallet.

Cook's Illustrated had an interesting turkey recipe a few months ago where they spatchedcocked turkey and then tied the legs, wings and breast so the legs covered the breast. The thinking behind this method is that the quicker cooking breast meat is protected by the leg/thigh, which takes longer to cook. I tried the CI method and found, like most of their recipes and information, that it worked quite well.

Regards

Smoking in Chicago,
Gary
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Gary Wiv:
[qb]...spatchcock means to cut out the backbone of a bird and break the bone and cartilage in the breast so the bird lies flat.[/qb] <HR></BLOCKQUOTE>What a great word! Anyone interested in learning this technique can visit the How To Butterfly A Chicken topic.

Regards,
Chris
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Chris Allingham:
[qb]What a great word! Anyone interested in learning this technique can visit the How To Butterfly A Chicken topic.

Regards,
Chris[/qb] <HR></BLOCKQUOTE>Chris,

Nice pictorial, very well done, as is everything on your VWB site. I have butterflied (spatchcocked) chicken as you describe in 'How to butterfly a chicken' and find taking out the keel (another great word) bone allows the chicken to lay a bit flatter than simply breaking the keel bone. Though I must say that, IMHO, it is not worth the additional effort required or the added risk of cutting through the skin.

By using a poultry shears to cut out the backbone and simply breaking the breastbone/cartilage I can butterfly a chicken in just a minute or two, leaving more time to develop palate searing marinades or interesting compound butters to insert under the chicken skin.

One thing that I neglected to mention in my last post is that I nick the joint between the leg thigh from the underside, either that or simply twist and break the joint without cutting the skin. This allows the thigh to cook slightly quicker and lets the chicken lay a bit flatter.

Regards

Smoking in Chicago,
Gary
 
Jim,

Thanks for the link on the turkey stand. I see exactly what you mean. Can't see how I could use it as a hanger but that general idea of a circular base with vertical risers is what I had in mind.

Spatchcocking = butterfly: So happens I did a brined one tonight. Cooked it direct at 350 deg on the top grate for one hour. I tried Obie Cue's low salt Lemon Pepper after the brine. Turned out great! I agree that this is the easiest way to prepare a chicken. A pair of poultry shears and a couple of minutes later, your done. It makes for very easy handling on the grill and when serving too.
 
Appears to be a derivative of Spitchcock. Which is Eel, split and fried in oil. /infopop/emoticons/icon_eek.gif

Jim
 
As to chicken capacity, Paul Kirk mentioned at the class I attended back in February that he's seen people do up to 10 chickens on a WSM using the beer-butt chicken method.

Rick
 
Rick,
I have gotten 5 whole chickens on the bottom grate
using vertical cooking racks but they stuck up above the top grate. How do you get 10 chickens
in/on the WSM? I would love to know as I have to use the WSM and my Weber Kettle when I have a large crowd for Q.
Thanks,
Pat
 
Hi Pat,
Only way that I can figure to accomplish it, is to have a double sitter. I've looked around for "double hung" chicken sitter and could never locate one. By that I mean a chicken sitter that could fit two chicks on each holder.
They would be very easy for a small metal fabricator/machine shop to put together though.
Qty (5), 12" long pieces of, 2" Schedule 160 Stainless tubing, welded to a small stand would certainly fit the bill. Put the sitters on the bottom grate and remove the top grate. Schedule 160 is thin wall tubing, which is all that you would require, and cheaper, since most tubing is sold by the pound. Also, try and locate tubing that is seamless, rather than formed and welded.
If you know a welder that would be a plus, since the parts would be very inexpensive.

Jim
 
Pat,

I didn't ask for any details on how it was done, but I presumed it was done by standing up 5 chickens on each rack. I guess you'd have to crowd them together on the top rack so they wouldn't touch the lid.

I'm going to another class in June, so I'll ask Paul when I get there.

Rick
 
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