Yard Bird on the Bullet

[Bob Correll]

I've seen J Lampe and others do this, so it was high time I tried it.
One layer on grate.

One chimney of lit on top.
All vents wide open, nothing between the coals and top grate.

Cut up bird with Oakridge Game Bird & Chicken rub.

Turned at 15 minutes.

Dark meat done in 45 minutes, the breasts took an hour.
There's no thermometer on my old 18" WSM, so cook temps unknown.

Candied carrots, and a nuked spud with garlic olive oil.

The chicken skin was fairly crisp when removed from the smoker, and bite through tender after it rested.
Very tasty eats!

Thanks for viewing!

 

[Brian Dahl]

Nice lookin' chicken, Bob!
Beautiful pics.

 

[Robert McGee]

Bob;
That is a beautiful presentation!

I am a big fan of this method of cooking my chicken. I got the idea from Chris' fine tutorial. I have come to prefer "naked chicken" and generally remove the skin. The last batch of chicken legs I did was Jerk Chicken on the WSM using Walkerswood Jerk Seasoning. I have also used Webers "Kickin' Chicken" with good effect when using this method (or using the Performer indirect).

Keep on smokin',
Dale53

 

[Jose Suro]

Looks really good!! I'll have to try that on my WSM.

 

[Tim McCann]

Looks good Bob! Would you do it again?

 

[Ryan Slater]

Looks really good. This is the way I do chicken, no water pan hot coals a little smoke wood. yummy

 

[Todd NC]

Chicken looks great, Bob. That has become one of my favorite ways to do chicken.

 

[Phil Perrin]

Looks good,Bob! I've done something similar before,the only difference was I used an empty foiled water pan.
My great niece in Columba wants to come to Charlotte next summer,so I'm going to have to remember this to feed the crowd!

 

[Enrico Brandizzi]

Great looking birds there! Nice tecnique too. What about if working with 22 WSM?

 

[Bill Schultz]

Nice cook Bob, bird looks heavenly. I do the same thing taking the water bowl right out on my 22WSM, crispy skin and fast cook and when I brine the bird the day before comes out super juicy.

 

[Frank H]

Great looking yardbird , Bob. I've done a whole bird spatchcocked and I've done wings. I like the way it comes out on the WSM and its so easy.Nice work.

 

[Jim Lampe]

Beautiful Bird Bob!
No worries about flareups burning your bird pieces...
Using the WSM is awesome!

How is the OakRidge Chicken Rub?

 

[Bob Correll]

Thanks everyone!

Tim, yes I will do this again, maybe spatchcock next time.
Enrico, should work fine on the 22" with more coals added.
Jim, The Oakridge rub was great, haven't found any of their rubs that I don't like.

 

[Jim Lampe]

Jim, The Oakridge rub was great, haven't found any of their rubs that I don't like.

correctamongo!
all of them, good stuff with good spices in them... No fake additives or flavour enhancers

 

[T MacGreggor]

That's some good looking results. I'm going to have to try this method.

 

[Rich Dahl]

Bob I'm so glad you did this with the information on method and cook times, saved me chasing it down again. Seeing that I'm 2 1/2 for 3 on slow cooking on my new to me 18.5 it's time to try this, which I've wanted to do ever since I saw it awhile back, so it's programed in for this weekend.
Great looking yard bird hope mine comes out as good!

 

[JimK]

Really nice chicken, Bob! Candied carrots? Yes, please!!

 

[Todd Phillips]

Outstanding job Bob! I just half to ask from one Q'uer to another. Nuked spud? That really hurt my feelings.

 

[John Solak]

Great looking chicken!! Your setup would be like cooking on a UDS, grate on top, coals on bottom with a lot of space in the middle and the drippings falling on the coals.

 

[Rich Dahl]

Bob, Quick question as I can't find Chris's tutorial, lid on or off?

Never mind I found the tutorial finely.