Chicken quarters, direct via WSM

[addicted-to-smoke]

Smoke rolling, boy mowing.




Quarters after first flip:




A later flip, Yum Yum sauce applied:




Kids feeding horses:




Quarters done:




Carrots carroting:

[TheKevman]

Chicken looks terrific! That yard though—seeing those pictures makes me want to buy a new place with some land. You've got a nice spread!


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[HoosierKettle]

What a great spot you have! 

That's my favorite way to do chicken. Love it.


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[JEBIV]

Awesomeness all the way around the yard, and the grill!!

[Mike in Roseville]

That's one of my favorite ways to do chicken. Hot and direct (without the pan) on the WSM. Great job!


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[Travis]

Very nice cook pics man and beautiful barn!

Do you have to tend to the chicken often when cooked direct heat on a wsm? What kind of temp were you running?


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[addicted-to-smoke]

Very nice cook pics man and beautiful barn!

Do you have to tend to the chicken often when cooked direct heat on a wsm? What kind of temp were you running?

It worked a lot like an indirect cook on a kettle. I only flipped the chicken when I wanted to, which was once before saucing.

I did not monitor pit temp nor bird temp. The lid said 250-300, and based on what I did the day before I knew that was a solid 100 degrees less than actual for the top grate. Maybe it said 350 (giving me 450 for a while, I don't remember?)

When the skin had pulled back and I saw clear juices we were done. Did something different this time, putting a pat of butter under each skin, along with seasoning.

I'd placed a good layer of hickory lump in the pit, then started it with 2/3 chimney of lit KBB dumped on top. I haven't yet looked to see how much fuel is leftover.

A key advantage is that you don't have to worry about tin foil and drip pans in a WSM. Just let it hit the flame. You won't be searing steaks, but with everything else you have capacity and more even cooking relative to a 22 I think.

I'd considered hanging them instead, but what would that have accomplished other than worry they might pull apart and fall in? And it would have harder to baste. I suppose they would have cooked faster.

I can't say there was anything special about texture or taste here. I mean, it's freakin' chicken after all, and nothing (in my opinion) beats rotisserie.

But based on ease of use, freedom from worry about solid temps having staying power, lack of excessive grease soiling the machine, I know I'll be doing this again. I just have to play with seasonings and meat temps to know if the direct way is "better" or just different, for chicken.

[greenweb]

Chicken legs turned out great on WSM! Love the food and your property pics.

[CatskillSmoker]

Now that's 2 beautiful spreads. Congrats on both.

[HoosierKettle]

"I can't say there was anything special about texture or flavor"

I'm calling bullshit on this. Chicken cooked on the wsm direct is incredible and I find it enhances the flavor and texture. Try wings sometime as well.


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[addicted-to-smoke]

Nah, the rotisserie (full bird) is meaningfully better in my experience. But I'll do this again and my mind my change.

[HoosierKettle]

I was just kidding you. I do really like chicken cooked this way though.


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[Lemans]

I was just kidding you. I do really like chicken cooked this way though.


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Hey
   I have spun birds I have smoked them.. as long as you brine them in 5050salt and sugar and a qt of water for 4 hours they will be juicy



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[HoosierKettle]

I was just kidding you. I do really like chicken cooked this way though.


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Hey
   I have spun birds I have smoked them.. as long as you brine them in 5050salt and sugar and a qt of water for 4 hours they will be juicy



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I would like to try brining sometime but my chicken and turkey always turns out juicy and delicious without it so I haven't tried it.

Maybe it would be even better. I'll get around to it eventually. That requires one thing I'm bad at. Planning ahead.


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[Mike Huff]

Addictedtosmoke thanks for sharing.  The chicken looks incredible!

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