SpammyQ
Take a breath!
- Joined
- May 2, 2008
- Location
- Mukwonag...
Decided to try my hand at grilling on the old WSM tonight, and chose my first batch of Roadside Chicken to be the guniea pig.
I fired up a full chimney of briquettes, removed the water pan and when ready, the coals went into the ring at the bottom. I added another 1/2 chimney of unlit briquettes on top of the lit and a piece of mulberry for "flavor". I then placed the middle piece in the smoker and put the top rack on.
Once most of the coals were going, I threw the chicken on the top rack. Turned and basted every 5 minutes, with the cover on between turnings. Was able to keep a grate temp of between 350 and 400 degrees pretty easy.
After 30 minutes, the chicken registered 180 degrees in the thick part of the thigh. I removed it, let it rest for 10 minutes and served it up with some mashed potatoes and carrots. Man, that was the best chicken I think I ever ate.
:idea:lesson: You CAN grill on a WSM, pretty easily. What I really liked was the fact that the grate is so high above the coals, that when you get a flare up (and you do with that chicken!) it doesn't scorch the bird.
:idea:lesson: Sea salt and regular table salt are 2 different animals. I learned you can not substitute 1 for 1. I used Sea Salt today, and it isn't nearly as salty as the other stuff!
Great recipe, highly recommended if you haven't tried it.:mrgreen:
First picture shows at first turn, next is right before removing and last one shows it plated. Enjoy, I know I did!:!:
Jim
I fired up a full chimney of briquettes, removed the water pan and when ready, the coals went into the ring at the bottom. I added another 1/2 chimney of unlit briquettes on top of the lit and a piece of mulberry for "flavor". I then placed the middle piece in the smoker and put the top rack on.
Once most of the coals were going, I threw the chicken on the top rack. Turned and basted every 5 minutes, with the cover on between turnings. Was able to keep a grate temp of between 350 and 400 degrees pretty easy.
After 30 minutes, the chicken registered 180 degrees in the thick part of the thigh. I removed it, let it rest for 10 minutes and served it up with some mashed potatoes and carrots. Man, that was the best chicken I think I ever ate.
:idea:lesson: You CAN grill on a WSM, pretty easily. What I really liked was the fact that the grate is so high above the coals, that when you get a flare up (and you do with that chicken!) it doesn't scorch the bird.
:idea:lesson: Sea salt and regular table salt are 2 different animals. I learned you can not substitute 1 for 1. I used Sea Salt today, and it isn't nearly as salty as the other stuff!
Great recipe, highly recommended if you haven't tried it.:mrgreen:
First picture shows at first turn, next is right before removing and last one shows it plated. Enjoy, I know I did!:!:
Jim
