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.
Topic: Chicken quarters, direct via WSM (Read 1405 times)