The last two times I have smoked chickens or wings I have had a tough time getting the temperature in my WSM to jump from 325 to 400 or more to get the skin fat to render. End up with rubber chicken skin unless I throw them on my gas grill or into the oven. I start with a full chimney of Kingsford and minion method an almost full chimney of either Kingsford or Jealous Devil on the grate. Start with vents wide open and the control the temp with the top vent. Breezy days seem to help, dead days seem to hurt so I do think it is an airflow issue. The coals on the windward side seem to burn faster than the leeward side. Am I going to have to install a fan unit to consistently be able to achieve that jump in temperature?
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Last edited by jsaniga; August 22, 2022, 07:48 PM. -
I have a 18" wsm and I have had trouble getting it up that high mid cook too. I generally end up putting it on the kettle to crisp the skin. Awhile back I actually took the body of the wsm off and put the grate on the coal basket, but that was a pain.-
Yeah, that is an option as well. Once on your kettle (or gas grill for me) how long does it take to render the fat in the skin? Just the time to take it from 140 to 165? -
jsaniga when I have done this I take it higher than 140, like 155 or so and I let it rip over the coals just long enough to crisp the skin. I tend it closely to make sure it doesn't burn. But I haven't done it in awhile, I use the kettle/vortex or I go low like 300 to 325 and try and get the skin bite through instead of crispy.
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For me, I load up a Vortex and let 'er rip. When coals are ashed over, I put the WSM together, leave all vents open, and the charcoal access door off. With that, I get temps of 425-450. Even a little higher for a few minutes. Never tried it without the Vortex, but leaving the access door off will definitely get you higher temps.Comment
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Yes, the entire time. I myself have never had problems with birds cooked that high. I always spatchcock my chicken, and it always seems to work out. It cooks in about 30-45 minutes. I pull the chicken when it's 155 in the breast. Skin is crispy (not burned), and the bird is juicy. When I cook in my indoor oven, I do 450, too. Again, maybe because it's spatchcocked and everything cooks evenly. Don't know what 450 with an unspilt chicken would do at that heat.
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If your using the WSM, I would recommend finishing on a grill or in the oven. I use the Vortex on my Kettle when I do wings and it is a roasting machine. Fat rendered, skin crisp.Comment
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