Been a busy week but I had a couple of whole chickens I've been wanting to smoke so Sunday was the day.
Got them thawed, quick rinse & dry, I decided to inject them with Tony's Cajun Butter & a dusting of Killer Hogg's HOT rub.
Fired up the WSM with Kingsford & Hickory chunks, stabbed the birds onto the spit and off we go for 3 hours of smoke. It was a Chamber of Commerce day and we
Took full advantage of it!
As I brushed off the top and installed it right after loading the birds I discovered the thermometer on the lid was out of wack! it was reading 350 deg and it was 70 outside. After pondering on weather to install one of many electric thermometers I have I decided to wing it. Hell, we've all cooked BBQ before without all the
Ching-ga-lays so I set the WSM up as I always do to run around 250 - got a relative temp with was showing 150 and rolled with it.
Winner, winner, chicken dinner. they were both perfect. After 3 hours the breast was right at 165 and I pulled em. Skin removed for eating and the meat was fantastic. I really like Hickory and they both had just the right amount of smoke. We got a lot of things done Sunday, had perfect weather and a great meal with beans, corn, and garden salad.
I've got to use the WSM more often. It's a great cooker.
Thanks for looking and I hope everyone voted!
Got them thawed, quick rinse & dry, I decided to inject them with Tony's Cajun Butter & a dusting of Killer Hogg's HOT rub.
Fired up the WSM with Kingsford & Hickory chunks, stabbed the birds onto the spit and off we go for 3 hours of smoke. It was a Chamber of Commerce day and we
Took full advantage of it!
As I brushed off the top and installed it right after loading the birds I discovered the thermometer on the lid was out of wack! it was reading 350 deg and it was 70 outside. After pondering on weather to install one of many electric thermometers I have I decided to wing it. Hell, we've all cooked BBQ before without all the
Ching-ga-lays so I set the WSM up as I always do to run around 250 - got a relative temp with was showing 150 and rolled with it.
Winner, winner, chicken dinner. they were both perfect. After 3 hours the breast was right at 165 and I pulled em. Skin removed for eating and the meat was fantastic. I really like Hickory and they both had just the right amount of smoke. We got a lot of things done Sunday, had perfect weather and a great meal with beans, corn, and garden salad.
I've got to use the WSM more often. It's a great cooker.
Thanks for looking and I hope everyone voted!
