Chicken Halves WSM vs Kettle?

[magbarn]

I'm going to cook some chicken halves today with apple wood for smoking flavor at around 325-350.  Should I use my WSM 14 or my Kettle?  Thanks!

[Bustin Butt]

WSM would be idea.


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[chefn58]

Personally I'd go kettle. Can cook them indirect for a majority and direct to crisp the skin if need be.


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[kettlebb]

Since I don't own a WSM I'd vote for the kettle!


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[DirectDrive]

1) Depends on how many chicken halves...

2) If just a couple, then I would use the kettle.
With an upper cooking grate (modified 18.5 grate) you could easily do more on the kettle.

I have an 18.5 WSM and a 22.5 kettle, so no favoritism.
I like the kettle for cooks like this and use the WSM for bigger cooks.

[Bustin Butt]

I don't have a WSM but I do have the smoke EZ stacker that simulates the WSM. I like having my chicken and burning coals with some distance between them. The temp of 300 degrees or higher will achieve the results you want for your skin. 






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[G19]

Personally I'd go kettle. Can cook them indirect for a majority and direct to crisp the skin if need be.


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I agree.  I have both a WSM and Performer and I never like the skin off the WSM

[Harleysmoker]

I agree with Bustin Butt. Use the WSM, take the water pan out and cook them over the coals on the top grate. Just keep an eye on them and flip when necessary. The juice from the chicken drips on the hot coals and gives a good flavor. Now the kettle makes good chicken also

[magbarn]

Thanks for the replies.  I tried it on my WSM 14 with a full lit chimney (large size) of KBB with all the vents open and the hottest I could get it was around 290-300.  The meat was very flavorful and juicy but the skin was rubbery.  I guess the smaller size of the WSM 14 keeps it from getting too hot.  BTW I did keep the drip pan dry but foil wrapped.  Next time I'll either just do it in the kettle (I have a master touch kettle I just got 2 months ago and love it - my genesis just grows cobwebs now) or try it without the drip pan as I like chicken skin crispy.

[Garvinque]

I own both, haven't used my 14.5 yet but a cook like the one you are describing I would use my kettle!!

[blieb]

I just did this over the weekend.  2 chickens, butterflied, then decided to quarter them. 

I put all breasts on top rack (WSM 14)... Dark quarters on bottom.  Got it up about 300 and let it rip.  Took the breasts off when done, left the dark on for a little longer.

I got a few bites of crispy skin from the dark... Usually with smoked chicken it's not rubbery, but also not crispy.

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[Scott Zee]

I own both as well and to get higher temps on my WSM I crack the lid open with a small file or flat head screwdriver. I can easily get 325-350 and always get crispy skin. I always start on the top rack and finish on the lower rack if I feel the skin needs a lil more crisp to it.  😎

[blieb]

I own both as well and to get higher temps on my WSM I crack the lid open with a small file or flat head screwdriver. I can easily get 325-350 and always get crispy skin. I always start on the top rack and finish on the lower rack if I feel the skin needs a lil more crisp to it.  😎

Good idea on cracking the lid.  I've only done that on accident... temp spike and I thought what the heak!?  It was dark and I didn't put the lid on right.  :q

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