Smoking poultry on the WSM 22

Discussion in 'Poultry' started by graphicsman, Jul 2, 2014.

  1. In the past ive always just done legs from sams with them either rubbed or marinated but this time I also wanted to add wings and thighs. Since the meat is hard to temp I smoke for 3.5 hours and I havent had a problem but I was wondering a few things.

    1. Should the legs be in the center with the thighs closer to the outside because they are larger and can take more heat?
    2. Since they are so hard to temp is there a better way to tell when they are done?
    3. Is 3.5 hours a good temp time for 200-250 degrees for all the poultry?
    4. Has anyone ever added apple cider vinegar to the water pan?
     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You've got to realize, you already know how you want to smoke, Follow your path and learn how to make that the best way you and your pit can harmonize. You will then put out the most delicious food possible.

    I would guess, for me, that somewhere around 1 1/2 to 2 hours would cook the cut up chicken. You are looking for a 165 Internal temperature.
     
    Last edited: Jul 2, 2014
  3. Thanks for your input. Currently smoking with a temp at 240.
     
  4. I have a WSM 18.5, and here's what I do:

    1) I do chicken at 275-300.  Chicken can take the extra heat and it crispens up the skin to "bite through."

    2) You can take the temp of the thighs with a Thermapen if you have one.

    It will take about 60-90 minutes for chicken pieces to get to temp.
     

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