I just bought a WSM, I've never smoked before, and I'm gonna follow your instructions and your minion method because you're brilliant with smoking! I'm so excited to smoke my first chicken this Monday!
Dude I absolutely love the way you make your videos! Being a freshly baked WSM owner, I learn a lot, and your taste in memes and video snippets is absolutely hilarious! Keep em coming, all the best from Germany. Also, your BBQ studio looks absolutely amazing.
One mistake I seem to be making is putting the meat (regardless, low temp or high temp as this video) before the wood starts to smoke. I'm confused as to why you'd want the smoke to dissipate before adding the meat. Wouldn't the smoke effect be gone? Totally perplexed. Another great video though! I'm down with spatchcocking. I butterflied a turkey and grilled it on my Weber Genesis for Thanksgiving. Perfect.
Thanks for the view, comment and kind words! So the reason I let the smoke dissipate is because that white smoke that is released early on will actually impart a bitter taste to the food. That white smoke is full of particles and just tastes bad. Once the wood is fully combusted, it’ll provide much purer flavor. I love doing my turkeys this way too.
@@Fork-And-Embers Thank you! I'm going to experiment with my little WSM. I let it slide for a year because I can do some decent BBQ on the Genesis, but I know it's not the same. One good thing is I have a side burner so I can start the coals in the chimney that way!
Super great video! Love your enthusiasm and ability to teach how to use the WSM :) The only thing I would add is a "taste shot" at the end, that chicken looked great! Keep up the good work.
Thank you so much! I stopped adding a taste shot because I had watched some other videos and people actually said they didn’t like when there was taste shots. My son said I should taste the food on camera as well so I think I’ll add them back in.
If I were feeding a crew and required several birds, with no water pan. Can you still use the second rack? I would think no, and that I’m SOL other than spending the time to double the routine.
Amazing process and condensed into a 10 minute video! Great work as usual, keep it up! I use this process for pork as well (chops specifically, preferably double bone in). The brine is almost essential on pork and chicken. The fridge drying process is fantastic for steak too (just salt it before hand / don't brine unless you are going for pastrami / corned beef).
Thanks for the support. I’ve tried cooking chicken so many different ways and this is one of the best ways I’ve tried. I’ll have to try pork chops this way for sure.
