I know this is an old tutorial but it is my go to each and every time I smoke a chicken. I'm smoking one today for my family and one for the folks next door. I love it.. thanks so much
Nice video; great reference for WSM-18" capacity and results for chicken. We eat a lot of bbq chicken at my house, so this is the next step for me. I'm set on buying this model now. God bless you and your family, Dan.
Thank you for posting the video! I have a wsm and I have been wanting to smoke an entire chicken for a game night we are having tomorrow. I am new to smoking and this has been helpful.
Thanks for the tutorial, dude! Only have my WSM for a couple of days so I’m fairly new into smoking, a bit of a guideline is highly appreciated. I’m definitely going to give this recipe a try :)
Hey Dan, thanks for the video...chickens look awesome! I'm going to buy WSM 22, I've been on the fence about a smoker, but your video helped make my decision. Cheers!
Red - glad my video helped you out.. You won't be disappointed in getting the WSM.. Maintains heat like no other.. Cooked a shoulder the other day, maintained temp for over 8 hours - no additional coal.. Best of luck to you..
ddavis1355 great job! fyi, the grommet has 2 probe openings, the round one for pit temp and that slit is for another probe to do internal temps, no need to pass through a damper. just cut an opening in the slit and ur good to go. That said, I really appreciate you r post, I am going to try it tomorrow on my new wsm!
Great video my friend! I just picked up my wsm today and waiting for the snow outside to melt. Did you season your wsm? Did you find much oil inside to burn off?
I seasoned mine by buying cheap charcoal and doing a burn overnight on low with wood chips....it coated everything with a greasy film and also got rid of any odd chemicals or dust from the manufacturing process
Carlos, thanks! I appreciate it.. One probe goes through the side grommet for internal temp of grill, and the other goes into the meat, poultry, etc.. Best of luck to you!
appleiphone69 Sanitize the camera, the thermometer, the handle of the lid and your clothes as well. Rubbing your hands together won't kill the bacteria.
appleiphone69 Sanitize the camera, the thermometer, the handle of the lid and your clothes as well. Rubbing your hands together won't kill the bacteria.
appleiphone69 Sanitize the camera, the thermometer, the handle of the lid and your clothes as well. Rubbing your hands together won't kill the bacteria.
It depends on the technique (minion, traditional, etc) & how much charcoal you ultimately add, but on avg I would say anywhere from 5-7 hours depending also on how much air you allow in. But it holds steady heat for a very long time.
