I buy'n into the MiniWSM being the best chicken smoker ever!!! O-M-G.. they just get better!!!

Discussion in 'Poultry' started by webowabo, Aug 15, 2013.

  1. webowabo

    webowabo Master of the Pit

    Sticking with the unaofficial "Jerk Week" here on SMF... I decided to do a spatched chick on the miniwsm before I do some more mods this weekend on it.. just to see how it handles at high temps (300-400*) 

    I removed all dampers, lit a half full chimney of lump/and KF coal.... got it as white as can be and dumped ALL over the mini's basket with some pecan and oak chunks,usually I just torch a corner and let it come together, but I wanted it hot and hot fast. I had both my vents on the side closed completely and only left bottom vent (Joe Silvers original bottom vent) a little cracked. It jumped to 330* in about 15 mins and stayed there....

    nothing special to the bird. 

    Just store bought Jerk seasoning on outside and under skin of breasts.... and shot up some Jerk marinade also store bought into the thicker areas....

    threw it right on the top rack of the mini.,... and forgot about it for a couple hours... 

    got to about 145* IT and smoker still around 340... I opened up all vents and bottom fully and its jumped to about 400 for a nice quick "heat sear" I quess we could call it... crisped the skin just nicely.....

    Like I said... THIS BIRD WAS GREAT! I think with no seasoning at all.. the chicken would be the best tasting bird Ive had... its the mini... its a wonderful.wonderful lil smoker.. Keith you are right (and you others) its the higher heat... and i think. the small CC... bird juice sizzling on them coals, but also slow enough to take the smoke... WHERE I HAVE BEEEN ALL THIS TIME.... 

    any ways... here ya go. THanks :)

    rubbed and injected

    beautiful site I think.. 325*

    chicken about an hour in... I had the limes on top but it was messing with the beautiful coloring...

    and some snacks for the pups in the smoker too (no jerk seasoning for them)

    IT* around 145* I think, I forgot to say, i had a little homemade smoked paprika left I saw when I added the jerk, so I added it to the right side only of bird... you can really tell the color difference with it on.. both sides looking good to me

    opened all vents and she started to raise temps... and the sizzling sounds coming from this thing, had the guys across the street seeing what the noise was all about :):)

    Got it out of the mini for a rest, about 30 mins I let it sit... 

    SLiced one half for dinner, the rest will become some chicken salad for lunch tomore....

    all that juice, man o man,, 


    another great dinner.. compliments of SMF... and you Mini owners for all the helps with the mods :):)

    THanks :p 
  2. fwismoker

    fwismoker Master of the Pit

    If you've had a WSM mini High heat chicken no explanation is necessary... If you haven't had it then no explanation will suffice!

    Mikey you out did yourself... Nice Job!
  3. webowabo

    webowabo Master of the Pit

    Thanks Keith, coming from Chicken King himself.. Ill take that complement with high regards :) I learned everything I know from this very site.. and have so much mo to learn :):)

    Now for the rest of the mods on the mini, and we should be just fine 
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice post, now you guys are leading me into dangerous ground... I'm gonna have to figure how to beg Trish for a Mini. [​IMG]     
  5. Mike

    That looks GREAT.

    Happy smoken.

  6. webowabo

    webowabo Master of the Pit

    hehe.. sorry oldschool... and Thanks!
    and Thank you as well David :) 
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    And here no one believed me with my debunking thread...
  8. fwismoker

    fwismoker Master of the Pit

    here here now.. I believed you Case:p
  9. Looks fantastic!!! 
  10. webowabo

    webowabo Master of the Pit

    I never saw the post... but Im A Believer now Case.... man oh man... gonna do two tomorrow on the mini... bottom and top rack, but Im gonna completely cut out the bottom as opposed to the holes just drilled in. I think with the mods for the vents you showed me, plus the different diffuser options... its time for it to get cut out :):)
    Alesia, thank you.. Like ive said above, every time I get a chick on, they look better and taste better :):)
  11. Chicken on the mini is definitely a great cook.

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