Wolgast
TVWBB Olympian
Well still a bit off but im getting "there".
Emilie brined a Chicken for 36h,Rubbed up with a "standard bird rub" and spatched/cooked without the waterpan.(my first on a whole chicken). Started out with 1 full chimney 70% lit. 300-350f all vents opend 100%.
Out of the brine:
On the WSM. Even if this was a small chicken 2lb it sure show how big the wsm really is.
Dont know witch member lerned me this way to hang the lid..But its Genius. I have put it on the ground for 2 years,but never again.
Sure looks good. Waiting to be pulled.
It was eaten Wrap style.
We had been painting the whole day so it was a great lunch.
This took around 1h i guess. The temp cruising @ 300-350 dome temp. So we added a pizza. No stone,right on the grate. No smoke wood just briq´s.(Whats left from the chicken cook). I closed the top vent 50% when i added the pizza to get a bit more convection heat.
The dough is store bought and it came in a cylinder type of pack...Thats why the square shape. Sauce,bacon,cheese and olive´s.
Stuck to my peel a bit...Thats why the odd shape.(not a intended design feature)
Took around 15min-20min.
Taste test:
They were quiet for 10 min...That my friends is some good eats!
Untill next time take Care!
Emilie brined a Chicken for 36h,Rubbed up with a "standard bird rub" and spatched/cooked without the waterpan.(my first on a whole chicken). Started out with 1 full chimney 70% lit. 300-350f all vents opend 100%.
Out of the brine:
On the WSM. Even if this was a small chicken 2lb it sure show how big the wsm really is.
Dont know witch member lerned me this way to hang the lid..But its Genius. I have put it on the ground for 2 years,but never again.
Sure looks good. Waiting to be pulled.
It was eaten Wrap style.
We had been painting the whole day so it was a great lunch.
This took around 1h i guess. The temp cruising @ 300-350 dome temp. So we added a pizza. No stone,right on the grate. No smoke wood just briq´s.(Whats left from the chicken cook). I closed the top vent 50% when i added the pizza to get a bit more convection heat.
The dough is store bought and it came in a cylinder type of pack...Thats why the square shape. Sauce,bacon,cheese and olive´s.
Stuck to my peel a bit...Thats why the odd shape.(not a intended design feature)
Took around 15min-20min.
Taste test:
They were quiet for 10 min...That my friends is some good eats!
Untill next time take Care!
