Thanks Stan!Nice direct grill there . Dirtsailor... Me like that.
Thanks Stan!Nice direct grill there . Dirtsailor... Me like that.
Thanks Foam!!NIce Birdie, DS. You may have to start wearing goggles when cutting those chickens.
AND CHICKENS are on sale here all week!!!
Nicely done as usual DS!
I agree the only way to do chicken is hot and fast, and brined. I don't spritz because I like the heat to stay in the smoker.
Looks fantastic!
Bill
Case i had a turkey brine i loved but lost the recipe...gonna have to find it again but it had cloves and turbinado sugar i know. The cloves made all the difference in the world imo.Thanks Bill. I don't brine a bird unless I am looking for a different flavor profile. Which is why we brine our turkey. We like the flavors!
This is my go to brineCase i had a turkey brine i loved but lost the recipe...gonna have to find it again but it had cloves and turbinado sugar i know. The cloves made all the difference in the world imo.
Thanks!! Yep the skin was perfect! I should mention that if one can (I didn't on this cook) air dry in the fridge for 8hrs will help with the skin too.Wow that looks Great! I bet the skin is super crispy and not rubbery at all!
Thanks MD! The Mini-WSM is a great smoker for everything!!!Looks great! Love the photo skills too. I do agree that a PROPERLY cooked bird doesn't benefit nearly as much from brining as one that might have gotten away from you. I still maintain that brining is a sound investment in time and ingredients for those (like me) who might not be paying close enough attention to the temp to pull it off at the magic moment. With a brine, you'll still have moist white meat well into the mid 170's.
And I agree 100% on high temp for poultry. Not only does the skin benefit in a big way, but I think the texture of the meat is much better.
That mini is a chicken smoking MACHINE!
Thanks for sharing!!
Thanks Danny! You are exactly right there is more than one way to skin a cat! Over the years I have changed and modified my processes. I am always testing and trying new ways to smoke, cook, and prepare food. For me it will always be a learning process!GREAT lookin Q sailor. What I like about your post is that it shows that there is more than 1 way to achieve great results. Sometimes it seems there are too many rules people figure must be followed. So long as you get results like that, to he11 with the rules. GREAT job! Keep Smokin!
Danny
Again, Nice Job Sailor!!!
Awesome close-up!!! Hope you don't mind, I was in there walking around on that skin, checking it out----I wiped my feet first !!!
Bear
Love the pics of the chicken!!! Being from Minnesota i realy love the clear waters you have there. Awesome pictures with the kayak. I have a semi-spatched bird on right now as i type [didn't take the backbone out]. Thanks for the pics. Reinhard
Jack i don't know if i told you....i used the steamer pan it came with and used it as the diffuser...works great for me because the drippings goes right down into the fire. Dirt said he originally did that and had problems with the temp in bad weather. So far so good anyway.Nice looking bird... these Mini's are awesome.. are they not ? gonna do a butt in mine tomorrow.. I cut the bottom out of my pot.. made a rack to fit all the way down in the bottom with a piece of 1/4" plate sitting on that.. it has about a 1/2" opening all the way around it for the heat and smoke to come up threw.. and then i have a 12" cast iron skillet sitting on top of the plate... so plenty of heat sync that also serves as a catch pan...
Keith i didn't measure mine at the same time but i did measure them separately and compared that to the analog gauge. If my gauge says 200 then the top grate is around 210-215 and the bottom is around 230.to tell you the truth.. I really haven't measured temps on each grate level at the same time... maybe i should just to see what the difference is...