Sean H
TVWBB Pro
To hang around in the smoker:
So I made some roadside chicken last friday. I had been dying to use the hanging rack in my WSM again, so the chicken was halved, marinated in Roadside Chicken sauce, and hung from the rafters. No water pan, and I was running the smoker on the hotter side (between 300-350), dumping about 1/3 chimney of lit coals on a bunch of unlit, plus some apple and pecan wood. Kept basting as I could, though navigating the hanging rack was a little painful at times. Here we are about an hour in...
I'm loving the look of that bird.
A bit later, we were all done and resting:
And a (poorly) plated shot, with a swiss chard casserole, mac and cheese, and mashed sweet potatoes:
Verdict: this is the perfect way to make chicken. The skin was nice and crisp. Having the leg and thigh facing the flame directly, I was able to cook them more than the breast, and have everything done at the same time. The dark meat was perfectly textured, while the breast was still nice and juicy. This will be the primary way I make chicken from here on out.
So I made some roadside chicken last friday. I had been dying to use the hanging rack in my WSM again, so the chicken was halved, marinated in Roadside Chicken sauce, and hung from the rafters. No water pan, and I was running the smoker on the hotter side (between 300-350), dumping about 1/3 chimney of lit coals on a bunch of unlit, plus some apple and pecan wood. Kept basting as I could, though navigating the hanging rack was a little painful at times. Here we are about an hour in...
I'm loving the look of that bird.
A bit later, we were all done and resting:
And a (poorly) plated shot, with a swiss chard casserole, mac and cheese, and mashed sweet potatoes:
Verdict: this is the perfect way to make chicken. The skin was nice and crisp. Having the leg and thigh facing the flame directly, I was able to cook them more than the breast, and have everything done at the same time. The dark meat was perfectly textured, while the breast was still nice and juicy. This will be the primary way I make chicken from here on out.
