Dirtsailor's High Temp Chicken Smoke. Debunking that low and slow, brined and spritzed is the only w

Discussion in 'Poultry' started by dirtsailor2003, Jun 6, 2013.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member


    Let's fire this up!!!


    Mini-WSM, Kingsford Blue, cherry wood. Outside temp 89*f, no wind.


    Spatched 4lb. Foster Farms chicken. Old Bay seasoning. No other prep. Pulled straight from the fridge, spatched, seasoned into the mini.



    Smoker temp at the time I put the bird on. The smoker settled in at 318* and I just let it ride there for the cook.


    Put the bird on at 4pm


    Probed the bird 45 minutes into the smoke.


    Sitting at 126*. The smoker dropped in temp because I opened it up. It shot back up to 320*.


    At 5:25 we hit the magic temp of 165*.


    Crispy Skin!!!


    The bird didn't need direct grilling to crisp it up, but I wanted to show that it can be done easily on the Mini-WSM!!! It was on for only a couple minutes.


    Off the grill and ready for service! The high heat grill split the skin on breasts.


    Super moist!


    Help I sprung a leak!



    The remains after carving! Juicy!


    ENJOY!!!!
     
    mr t 59874 likes this.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Awesome Sailor!!!

    I'd be all over that!!!

    Bear
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    dang nab it man that looks great job DS

    Steve
     
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    Okay....forgot to bring lunch again.  AND You are killing me!!!!!!  [​IMG]

    Kat
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Kat, if it makes you feel any better, I brought enough in my lunch for two!
    Thanks Bear!
    Thanks Steve!
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks delicious!!

      Craig
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Craig!
     
  8. fwismoker

    fwismoker Master of the Pit

    I know what you're saying Case, high heat is the only way to do birds.. no brine and dripping wet and crispy skin each and every time.   The next cook on the new mini will probably be a chicken and i'll probably do it the same way.... GOOD LOOKING BIRD!
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Keith! Hurry up and get that Mini built and smokin so we can see some good Q!!!

    I haven't cooked a bird low and slow for more than 8 years now. I really like spatching the whole bird, unless I'm going for the a wow presentation. Of course I think that the spatched chicken looks great too!
     
  10. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Nice, Sailor...that looks outstanding!

    Red
     
  11. frosty

    frosty Master of the Pit

    Dirtsalior, looks OUTSTANDING!!!   Hope to do a little something this weekend, and yard bird now comes to mind!  Thanks![​IMG]
     
  12. fwismoker

    fwismoker Master of the Pit


    Here she is, it's a Notre Dame themed mini...just have to paint the ND on her yet. 

    I ended up using the steamer pan as is for the heat diffuser, built a charcoal basket and cut out the bottom.  She has 2 usable racks with the man law temp gauge right in between the levels. I can look through the top vent and see the glowing hot coals through the steamer plate..the drippings are going right into the fire.   Love it so far but the only thing i cooked was a rib eye. 
     
    Last edited: Jun 6, 2013
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Frosty! Its one of favorite coks!
     
  14. You got a Wow Factor out me! That looks awesomely delicious!!!
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sweet looking mini!!! I've used the steamer tray/pan and found that when it was cold out and windy that I have a harder time controlling the temp swings. Right now I am using a 12" ceramic planter dish. I am thinking that I might change out to a 10". I am going to cut the bottom out of the other pot that I just drilled holes in. I like the open bottom better for piling the coals on. Especially when using lump. Looking forward to seeing your Q!
     
  16. roller

    roller Smoking Guru SMF Premier Member

    Thats some good looking chicken...
     
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Roller!
     
  18. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Looks great there DS. Are your sails picking up that chicken scent?  Keep them coming.

    Tom
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Tom! I don't think that the sails are, but the two canvas kayaks sure are!!! I sure want to get out on the water one of these days. A couple of my favorite paddling lakes finally thawed out so I can't wait to get up there!



     
    Last edited: Jun 6, 2013
  20. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice direct grill there . Dirtsailor... Me like that.[​IMG]
     

Share This Page