BBQ Chicken on my WSM 

Got my WSM from a friend not long ago, you got me up and going and comfortable/confident enough to cook up some good food - thank you sir, and God bless!

You do very good instructional videos, T-Roy. I like the way you actually show what you are doing and what is involved with what you are doing with camera shots that are in focus, well lit appropriate for what the viewers need to actually see. Thanks.

Great question, usually on those types of pits, you leave the top vent fully open and adjust the pit temp using the firebox vents.

WSM is unbelievably good I love mine. When you add water to the pan I like to boil a kettle and then tip in through the top so I'm not putting my hand in near the firebox. I do this before I put the midsection over the fire. Adding boiling water to the pan reduces the time it takes to break through the 200F barrier and it shoots straight to 225 when you can then close down the vents. The digital thermometer is worth its weight in gold! Good looking chicken!!!! Delicious!!

Ten years later 😎 always a great video, cheers!

Funny, I just bought a metal bucket to collect the ashes from my Weber kettle and as I am watching yet another great video on this channel I see you have the same bucket..... probably for the same purpose ! I learn a lot from guys like you and Malcolm Reed👍

Oh yeah baby! Hatch peppers rule. That was some seriously fine eating. Thanks for checking it out Glen!

Yeah, I'm working on getting the colors and lighting right on the new setup. I bought it as a backup for my camcorder I usually use. I'm keeping the smoke rolling in Texas! Thanks Sal!!!

I used to do it the old way too, but one day I realized that I usually just pull the skin off, so why not put the seasoning directly on the meat? The skin keeps the moisture in, so I leave it on. But, really no need to season it heavily. Glad you liked the video! Many thanks!!!!

Glad to hear you are learning from K-Ray and I. That's why I do these videos. It's a lot easier to cook after seeing someone else doing it. Thanks for watching!

Great question Justin - the skin was dried out, but still not crispy like it would be if cooked at 350F or above. I usually don't eat the skin when I smoke chicken which is why I put the rub under the skin. I thought cooking at 300-325F might help the skin get crispy, but that still wasn't a high enough temp. I guess you could smoke it as usual, then at the very end put it on your grill or in the oven to crisp up the skin?

Gotta try that chicken... Got my wsm today and i'm eager to try it out! Cheers from Norway!

Those are all excellent suggestions. Thanks Ken!

I love leg quarters on the WSM. They are always so juicy and tender. Joe, I put some of your Rome is Burning on my homemade pizza last night. Man, I had forgotten how wonderful that stuff is. Thanks much for making such a wonderful mix!

Just started using my new WSM. I enjoy watching and learning from your videos! great job and thank you!

I just watched your vid. and 3 years to the day am using it as my guide for chicken on my WSM. I also used your tutorial to make jerky. You knew how I knew you are a fellow Austinite? Not only the U.T. cap but moreover by the limestone on your house and the way the sun hits it. Great game last night. Happy Labor Day and Hook-um Horns!

I somehow havent seen this video. I remember when the WSM was always posted up against the house like this. Love all your videos brother. So much i dialed it back 6 yrs hahah cheers

Thanks much Fritz! I gotta get used to my new camera setup, but luckily my older camcorder I always use is still working fine. Yeah, the chicken was really good and juicy and the hatch chili sausages were some kinda fine too. Thanks for watching and for all your support!

Thanks much Tom! I love the way your BBQ turns out too brother!

Nothing like a good BBQ poolside. I love the smell of smoked meat! You do the same K-Ray. Keep the smoke rolling in H-Town brother!

I used my smoky mountain and followed this recipe. It turned out bad. I didn’t let that stop me and tried again but this time without the worchetshire sauce. Turned out amazing! Can’t wait to make more with this smoker!

Hey! from the UK, just bought my first introductory level charcoal water smoker 2 days ago... typical British weather means it's constantly rained for 2 days, so haven't had the chance to fire it it up yet for my first ever attempt of smoking over simple BBQ'ing... Have watched quite a few of your videos, and found them very informative, and entertaining. Hoping I can do some of your recipes proud, will be subscribing for more info on how to get the best out of smoking! Huge appreciation from across the pond!

Its 2020 now and I am loving your videos. Got two chickens split and seasoned in the fridge, firing up the wsm tomorrow! Hope you are doing good.

New subscriber in Magnolia Texas. Your mastery of the WSM can't be overstated. I did a brined pork shoulder following your trail last weekend. El perfecto señior. Gonna try this next. Keep them coming!

Thanks very much Linda! And your husband is a lucky man!!!

Thanks much, I love leg quarters on the WSM. They always turn out so tender & juicy. Thanks again for watching!

I love the rib candy. They have quite a few flavors and even make it without the habenero if needed. I know you'll love it! Thanks snookie!!!!

You're so sweet Edith. I feel your love!!!! Thanks very much!

Thanks for checking it out Abe.

Leg quarters are great, and usually at a very good price too so they are good for a crowd. Glad you are enjoying the R.I.B.!

Finally got the chance to watch one of your older videos T-Roy. I'm not a fan of dark meat chicken, but this right here is very convincing for me to try, except I don't have a grill so the oven is the best way to go. Great to see when you first started to now where you've become a 'seasoned' pro...LOL!!! Keep up the great work buddy!!

Thank you Troy. I think i will try this out on my mini wsm today. Glad you save your old videos :) greetings from sweden

Thanks Darren!

I love your videos. A pleasure to watch. I just bought a Weber Smokey Mountain 22". Your videos are great! little tricks to the trade. Keep on doing what you do brother. Cheers.

Great video bro thank you!!! I just used your method this past Labor Day 2015 and it was a hit. Keep up the great videos and thanks again. CHEERS!!!!

Never tried the beneath the skin infusion. Looks like a must try. Good job Troy.

I like using two chimney starters and start with one full of charcoal get that going when it’s halfway there I split them then add charcoal to both so they are three quarters full and let them get hot. When they are two thirds done dump them in the bottom of the smoker and it’s perfect temperature for 3 hours. Half bag of charcoal last 3 plus hours so brisket takes bag and a half for 18 hour smoke. Love starting a overnight smoke 8 hours with one bag of charcoal. Propane is cheaper but charcoal tastes better.

I just discovered you brother - this is a great channel, and you are awesome!

Excellent yardbird there Troy.

This was INCREDIBLE! I want a Webber grill - and your backyard Oasis ;) That was some kind of great cooking my friend.

When I first started watching these videos I figured you were in Florida. Then I heard you mention Texas and figured you were on the Gulf. This video I heard you mention Austin. Do you have any videos on your back yard setup? It looks great.

my mouth is literally watering just looking at the chicken.... great effort.

Ah, I've had rattler. It does taste just like chicken! Thanks for checking out my video Joyce. Nice to see you commenting again. Hope all is well on your end!

Ok John, I'll wear the cowboy hat more often. You talked me into it! Thanks brother!!!!

I always like to watch a guy work that know what he is doing!

That chicken looks delicious. Thank you for the links and I will be testing out the rub as well as that rib candy. Gonna try a mix of cherry and pecan wood in the coals

Seems like every few months they change it up on YT. Thanks for watching Brandon!

What’s up Troy I really like your videos, hey I was wondering what is that thing you use to set the chimney starter on top of, that’s pretty cool?

Great videos!!! Where did you get the stand for your charcoal chimney?

BOYLOOKAHERE..........T-Roy that chicken looks amazing fella. I will definitely try the season under the skin technique. I can't wait to try this on my WSM.

Yeah Man - that was some sweet lookin' bird Troy! Always eating good down there in TX!

T-Roy I need your help. I'm following this video. And have drums running for about 1hr now and they are 155° at what temperature do I put the BBQ SAUCE

Yum Troy that. That chicken looks fantastic. Love the sound of that taxas habanero sauce. Awesome

Awesome job! Thats some of the best looking chicken I've seen. Thumbs up!

Love the music ... Let me know who it was pls thanks Don

Ah, so I'm in good company then! Not sure about moving in, so many others want to also. But, you can swing by and hang out for a cook sometime. Thanks Ellis!!!!

Thanks For sharing ..I am now beginning a WSM after watching several videos ..I was thinkn of a ceramic...but the weber is alittle cheaper..So I don't know yet for sure..

I've got to try your chicken recipe, the chicken looks scrumptious.

I like to boil pineapple scraps or citrus peels for the steam pan water. Perhaps ginger if I'm in a crazy mood! +1 on adding boiling water, never cold.

I read KCBS competition style bbq cooks scrape the fat off the skin and then put the skin back on. MAYBE that would help? Have you done that before? Also I have heard about dry brining for 4 hours and letting the salt absorb the moister in the skin. Thanks for the answer, I have smoked chicken, and so far I have yet to come up with results that I think are better than classic hot and fast. If you have tried or do try a dry brine or the skin scraping let me know! :) Im super hungry now! lol

Thanks Booger!

Love the looks of that chicken! I'm going to check out that rib candy!

Just got done editing some photos from a recent photo shoot and before hitting the sack, I decided to checkout one of your older videos, and this is the one I picked, because I just did a bunch of chicken leg-quakers on my WSM a few days ago. I like looking though old YouTub videos, there almost always seem to be something to learn of something different to try. All my best Troy...

I appreciate the kind words Theresa and glad you also stopped by Sean's channel. Who knows, maybe our Mom will do a cameo shot on one of Sean's videos? We've both been working on it, so stay tuned! Hehehee

Looks great. I stopped by your brother Moonshine's stuffed pepper video. He did a great job on is too! Lucky women who marry a man who's Momma taught them to cook :)

Thanks Angie! I love that rib candy on BBQ. Really great sauce!

That looks awesome, great chicken

I love your vids, your a great teacher, good details! Question, did the 175 ish temp do any harm? I'll bet it did not. The dark meat is more forgiving than the white, yes? (that's why their great for smokin'.)

I’ve had my weber smoker for 12 years looks damn near brand new

I love Hatch Peppers can't get them back east ,unless there canned , yuk. When I lived back in Colorado in the 70's I used to buy them Fresh Fire roasted at the Farmers Market. Talk about a great Pepper!

Have you smoked any chicken on the lower grill at the same time? I had 8 whole chickens going last week and the lower didnt smoke as well but it was to temp.

This is my potato salad recipe , it's really nice. Wash potatoes of dirt then cook them in the jackets in the WSM until done, cut in half and remove the potato, using a big spoon if you have big huge potatoes, try and get the potato out in big chunks. When all the potato is in a big huge bowl sprinkle with celery salt and let it sit to cool down a bit, then make your dressing I use cream cheese blue cheese chopped white onion bit of white vinegar and a few chopped pickled onions and dill pickles, mix this in a bowl adding light cream to thin down the mix enough so you end up with something like thick mayonnaise, don't blend it it only turns it crap. Pour the dressing over the warmed potatoes adding chopped hard boiled eggs and fresh chopped parsley, mix gently with your hands not a spoon make sure your hands a clean. Put in refrigerator with plastic wrap on it, when you want to eat just mix it gently and add some white pepper and some reserved dressing you kept back. An old German lady gave me this recipe and she said never ever ever make potato salad with mayonnaise ever.

I'm seriously considering getting a WSM myself as ive been getting into your vids on here and the different books on smoking meat. Do you use the the largest WSM out of the 3 models and is it true from what I have heard it is harder to keep a low temp on it as it is the smaller models? I can get the largest WSM they do for £388 over here brand new in the UK saving £168 on the RRP which I think is great value. On a final note I must congratulate you on your vids as they're one of the reasons I want to get into smoking and give it a try. Thanks a lot.

Say brotha you smoked that chicken to perfection, I know it was delicious and y'all enjoyed. Keep Ruling the Smoke!!!

How was the skin? I've never been able to smoke it and enjoy the skin.

Awesome looking grub... I need to go clean my drool off.

Great Labor Day chicken Troy

Enjoy your grilling. Fred from Uvalde

Troy, you did say I could move in, right? Between you, Moonshine, JB and Larry, I don't know where to go first, LOL Awesome cook...

You cooking nothing but juice brother. Thanks for teaching me how to smoke

do you always use the same amount of charcoal on your smokes,even if its just chicken?..Or do you use less depending on what you're smoking?...I'm only asking bcuz i got me a wsm 22.5 and i want to practice smoking chicken leg quarters and ribs all at once,but don't know if I should fill the basket or go halfway

hey I love the way you cook your food, and your enthusiasm. I spent 2 weeks in Austin TX and mangaged to eat some pretty awesome Barbecue while I was down there, when I came back home I bought my first WSM... As far a Charcoal is concerned I think you said in one of your videos is to mange the heat with the vents underneath ? or on top or both ? have you ever ran out of heat when you went to bed ? are you fearful of that ? Martin from Boston

that looks great, good combos

Man I wish I could BBQ Chicken and Sausage like that. Cowboy this looks easy but I know better. Nice job, and you can never go wrong with anything that includes these words "Hatch". Keep it going.

Hey Troy !!! OMG Brother , you make it Look so Easy !!! Man the Chicken was Next Level Of the Charts Good Lookin !!! And you Bumped it Up a Nothch with the Sausages my Friend !!! Excellent Cook and Fantastic Video as Always Troy !!!

Is that one of them aftermarket side doors on your WSM? Is it worth the money? I like water in my pan too bud. You and JB are pretty much teaching me how to use my WSM, I got the big 22" like you. Great videos podnah.

Color saturation on the new camera Rocks, but the brightness needs adjustment. Otherwise , smokin good chicken! Thanks Troy.

T-Roy needs to put out a full-blown cookbook!

Hey Idle, you know how I roll. I like to eat good. My wife and dogs also eat good! LOL

I jus bought sum leg quarters & I'm about to try ur method with using Worcestershire Saucevto rub on the meat to help my dry ingredients stick...I dnt hav tge Lea & Perrins brand... i hav to get sum more ; but instead i hav the Great Value Brand...also dnt hav the type of seasoning that ur using ; but instead I'm goin to use sum WEBER Dry Smoking Rub... I'll b using sum Hickory & Apple wood

T-roy I was wondering on your Texas Rib candy do you get it with peppers or without peppers?

is that a coy pond in the background ??? sounds peaceful..

This video is fun, man.

Did you start with skin side down?

Hey what temperature range are you aiming for? I use 225-250 for ribs/brisket. I notice ppl use higher temps for chicken. And do you use the water pan? Thanks

thanks i'll be trying that one looks great

Chicken looks delicious!

It kills me every time you mix rubs with that Texas rib candy! I bet it's good though!

is that Gage magnetic that you got from Amazon

have you tried the original rub...which do you prefer?