G
Guest
Guest
One of the weaknesses of the WSM, as has been discussed many times in great detail, is its inability to get crispy skin on chicken. I've tried running the unit full blast, temps of 350 at the lid, no water with lots of hot coals and still no crispy skin. The best I can achieve is a less rubbery skin. I do like the smokiness though and I cannot replicate that on my Weber Genesis Gold C gas grill, even using packets of wood chips.
I want to try something this weekend and I know it borders on grilling - that being no water pan. I want the temp at the lid to be about 400, the same as my gas grill when I cook beer can chicken on it. I plan on using a large foil pan with the beer can chicken will sit and applying some light hickory smoke. I'll also likely brine the bird first since I love how moist the chicken turns out in combination with the beer can.
I'd like to get people's thoughts on this and if anyone has tried it. Thanks. /infopop/emoticons/icon_cool.gif
I want to try something this weekend and I know it borders on grilling - that being no water pan. I want the temp at the lid to be about 400, the same as my gas grill when I cook beer can chicken on it. I plan on using a large foil pan with the beer can chicken will sit and applying some light hickory smoke. I'll also likely brine the bird first since I love how moist the chicken turns out in combination with the beer can.
I'd like to get people's thoughts on this and if anyone has tried it. Thanks. /infopop/emoticons/icon_cool.gif