WSM Hanging Chicken Breasts


 
J

Jim Bounds

TVWBB Fan
After years of agonizing getting a WSM, i investigated the PBC and UDS routes, but after thinking about it why not just get the versatile WSM and use like either one of them while having the capability for 'water' smoking. Got home from work and my wife had marinated skinless chicken breast. Instead of putting one load of chimney starter in the ranch i dumped it into the WSM. when i bought the WSM i bought the expandable rack for just this purpose. Hot charcoal in and shut lid. 280 degrees in 10 minutes. Stabilized at 310degrees (vents wide open)(no water pan - just hanging above charcoal). Breasts were 135 degrees at 35 minutes. pulled off hooks at 1 hour 15 minutes: delicious. Nearly as fast as indirect cooking on Ranch. Not as moist as i usually make them but everyone thought they were great.

WSM versatility points.





 
the rack is specifically made for the WSM. Take off the top grate and line it up with the tabs. Sure i could just put it on top the the grate of the ranch if it fit under the kettle and the food was 'very short'. I'll probable take the water pan out again and use the top grate and try my world famous chicken wings that way.
Enjoying the WSM and look for to more 'food' experiments.
 
Did those breast have a smokey grill taste to them? Are those the hooks that come with the hanging rack?
 
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