Nick1298 Posted March 31, 2020 Share Posted March 31, 2020 Hi All, Just has my new WSM 22inch delivered! Want to do a spatchcock chicken on it to test it out. Advice on what temperature to smoke at? Cheers Quote Link to comment Share on other sites More sharing options...
Tabs Posted March 31, 2020 Share Posted March 31, 2020 Tend to do mine at 300-325c, maybe higher to ensure the skin gets at least half crispy. If I've got time I'll smoke to to 160 internal then position the chicken closer/over to the coals for about 2mins per side. Remove then rest it under foil for 5 mins. Quote Link to comment Share on other sites More sharing options...
Nick1298 Posted March 31, 2020 Author Share Posted March 31, 2020 Thanks! Ended up smoking between 270-285 but will go higher next time as skin wasn’t very crispy. Was super juicy though! Took about 2 1/4 hours pulled at 165. 2 Quote Link to comment Share on other sites More sharing options...
Tabs Posted March 31, 2020 Share Posted March 31, 2020 Nice action! Next time as well upping the temps try positioning the chicken on the lower set of grates. Skin side up for half the cook then rotate once it hits 120'ish. 3 Quote Link to comment Share on other sites More sharing options...
Nick1298 Posted March 31, 2020 Author Share Posted March 31, 2020 Awesome, thanks for the advice! Was my first smoke on the WSM - was really impressed with it! Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted March 31, 2020 Share Posted March 31, 2020 Chicken looks great, nice colour, super juicy, 2 out of 3 ain’t bad. 1 Quote Link to comment Share on other sites More sharing options...
Nick1298 Posted March 31, 2020 Author Share Posted March 31, 2020 Got St. Louis Ribs to smoke tomorrow!!! 1 Quote Link to comment Share on other sites More sharing options...
Spuj Posted April 2, 2020 Share Posted April 2, 2020 Hi Nick, Please could I ask what fuel you are using for your cooks? Quote Link to comment Share on other sites More sharing options...
Nick1298 Posted April 2, 2020 Author Share Posted April 2, 2020 Using Weber briquettes and chunks of oak wood 1 Quote Link to comment Share on other sites More sharing options...
Nick1298 Posted April 2, 2020 Author Share Posted April 2, 2020 By the way, the ribs came out AMAZING. 5 1/2 hours in the end. Fall off the bone tender (how we like them) 1 Quote Link to comment Share on other sites More sharing options...
Nick1298 Posted April 2, 2020 Author Share Posted April 2, 2020 2 Quote Link to comment Share on other sites More sharing options...
Spuj Posted April 2, 2020 Share Posted April 2, 2020 33 minutes ago, Nick1298 said: Using Weber briquettes and chunks of oak wood Brilliant, thank you for replying. Those ribs look so so good, just had lunch and I could still easily eat those Quote Link to comment Share on other sites More sharing options...
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