Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Hot and fast chicken question

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Smoking77
    Club Member
    • Mar 2017
    • 311
    • Los Angeles

    Hot and fast chicken question

    I've been cooking chicken on my WSM for a few months now with pretty decent results. I just dump a lot of hot coals in, open all the vents, and let 'er rip. Usually the cooker get to 400-415 degrees with the empty water pan in, 440ish with the pan out. I'm trying smoked chicken with alabama white sauce tonight, and the recipe says cook at 350 (as do most other chicken recipes). Would I be getting better results if I cooked at that temp? Thanks.
  • Spinaker
    Moderator
    • Nov 2014
    • 10681
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
      Assistants
      Dexter (Beagle mix)
      Kinnick (American Foxhound)
      ************************

      Grills/Smokers/Fryers
      Big Green Egg (Large) X3
      Blackstone 36" Outdoor Griddle 4-Burner

      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
      Pit Barrel Cooker
      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      ******************.
      Thermometers
      FireBoard (Base Package)
      Thermoworks ThermaPen (Red)
      Thermoworks MK4 (Orange)
      **************

      Accessories
      Big Green Egg Plate Setter
      Benzomatic TS4000 Torch X 2
      Benzomatic TS800 High Temp Torch X 2

      Bayou Classic 44 qt Stainless Stock Pot
      Bayou Classic 35K BTU Burner

      Digi Q DX2 (Medium Pit Viper Fan)
      Dragon VT 2-23 C Torch
      Eggspander Kit X2
      Field Skillet No. 8,10,12

      Finex Cat Iron Line
      FireBoard Drive
      Lots and Lots of Griswold Cast Iron
      Grill Grates
      Joule Water Circulator
      KBQ Fire Grate

      Kick Ash Basket (KAB) X4
      Lots of Lodge Cast Iron
      Husky 6 Drawer BBQ Equipment Cabinet
      Large Vortex
      Marlin 1894 .44 Magnum
      Marquette Castings No. 13 (First Run)
      Smithey No. 12
      Smokeware Chimney Cap X 3
      Stargazer No.10, 12
      Tool Wizard BBQ Tongs
      Univex Duro 10" Meat Slicer
      ********************************
      Fuel
      FOGO Priemium Lump Charcoal
      Kingsford Blue and White
      Rockwood Lump Charcoal
      Apple, Cherry & Oak Log splits for the C-60
      **************************

      Cutlery
      Buck 119 Special
      Cuda 7' Fillet Knife

      Dexter 12" Brisket Sword
      Global
      Shun
      Wusthof
      *******
      Next Major Purchase
      Lone Star Grillz 24 X 48 Offset

    #2
    Nope! Let her rip! I actually find that the crispier the skin the better that sauce is!

    Comment


    • Smoking77
      Smoking77 commented
      Editing a comment
      Thanks Spinaker. Do you think that higher temps work for most chicken recipes where I want crispy skin (citrus chicken, herb, etc)?

    • Spinaker
      Spinaker commented
      Editing a comment
      Yep! Just watch the sugar. If it has a ton of sugar watch your heat, keep it at or under 400 F. Smoking77

    • Ahumadora
      Ahumadora commented
      Editing a comment
      +1. Spinaker is on the money...
  • RonB
    Club Member
    • Apr 2016
    • 12851
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #3
    You do need to watch the temps if you use lots of sugar in a rub or sauce. Then you don't want to go over 350*.

    Comment

    • Smoking77
      Club Member
      • Mar 2017
      • 311
      • Los Angeles

      #4
      Also, all the chickens I've cooked at high temps still need to get direct heat skin side down to get crispy. But when I watch videos online, the skin always looks crispy even without grilling at the end. Any way to remedy this? I don't mind direct cooking at the end, but it means I need to disassemble my WSM to do it.

      Comment


      • shify
        shify commented
        Editing a comment
        How do you prep your chicken pre-cook? If you brine or the chicken skin is moist pre-cook it might cause your skin to not crisp up. I dry brine and air dry in the fridge uncovered and can get the skin pretty crispy at high temps even without direct heat.

      • Smoking77
        Smoking77 commented
        Editing a comment
        shify Been dry brining in the fridge uncovered for 48 hours. I’ll see when I get home from work if it’s completely dried out yet.

      • Smoking77
        Smoking77 commented
        Editing a comment
        I do salt on the skin and under it. Also poke holes in the skin with a toothpick.
    • mountainsmoker
      Banned Former Member
      • Jun 2019
      • 1850
      • Bryson City, NC

      #5
      Let her rip and dunk the chicken it the white sauce as soon as you take it off. Normally it is brushed on 15 minutes before taking it off but at such a high heat it will suck the white sauce right in.

      Comment

      • JeffJ
        Charter Member
        • Feb 2015
        • 2415
        • Michigan
        • Jeff

        #6
        Let her rip and remove the bowl. My 14.5 WSM produces excellent skin-on bird due to exposure to radiant heat. Consider putting down a single layer of unlit coals underneath the lit coals.

        Comment

        • Smoking77
          Club Member
          • Mar 2017
          • 311
          • Los Angeles

          #7
          Thanks, everyone! Was absolutely delicious. Can't believe I haven't made this type of chicken before. Added unlit coals to the lit coals, opened up all the vents, took the water pan out, and put the chicken on. No need this time to finish it off on direct heat. Click image for larger version

Name:	IMG_9354.jpg
Views:	107
Size:	2.02 MB
ID:	740164 Easy cook, amazing results.

          Comment


          • Ahumadora
            Ahumadora commented
            Editing a comment
            That's comp grade chicken right there...
        • bardsleyque
          Club Member
          • Oct 2015
          • 612
          • Snoqualmie Wa.

          #8
          That looks like mighty fine!!!

          Comment

          • SmokingSteve
            Club Member
            • Jun 2018
            • 324
            • Mesa Arizona
            • SmokingSteve

            #9
            Nice! What time did you say dinner is?

            Comment

            • Steve R.
              Club Member
              • Jul 2016
              • 2355
              • Elizabethtown, KY
              • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

              #10
              I would only point out that if you get rid of that green stuff, you would have room for another leg quarter on that plate.

              Comment


              • Smoking77
                Smoking77 commented
                Editing a comment
                I knew I screwed something up
            • Mo Porkplease
              Club Member
              • Feb 2018
              • 50

              #11
              Now that is a nice looking piece of chicken!! Great job!!

              Comment


              • Smoking77
                Smoking77 commented
                Editing a comment
                Thank you!
            • Deeremaxx
              Club Member
              • Aug 2019
              • 15
              • indianapolis

              #12
              Beautiful!!

              Comment


              • Smoking77
                Smoking77 commented
                Editing a comment
                Thanks! Looking forward to doing this one again.
            • mountainsmoker
              Banned Former Member
              • Jun 2019
              • 1850
              • Bryson City, NC

              #13
              Nice looking leg quarter. I agree get rid of that green stuff for more chicken.

              Comment


              • Smoking77
                Smoking77 commented
                Editing a comment
                Next time, for sure

            Announcement

            Collapse

            Meat-Up in Memphis 2021

            SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
            Click here for details. (https://amazingribs.com/memphis)
            See more
            See less
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Meat-Up in Memphis

            Spotlight

            These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use our links when you buy things

            Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

            If you have a Weber Kettle, you need the Slow 'N' Sear

            slow n sear
            The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

            Click here for our article on this breakthrough tool


            The Good-One Is A Superb Grill And A Superb Smoker All In One

            the good one grill
            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

            Click here to read our complete review


            Griddle And Deep Fryer In One

            Pit Barrel Cooker Smoker
            The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

            Click here to read our detailed review and to order


            The Pit Barrel Cooker May Be Too Easy

            Pit Barrel Cooker Smoker
            The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

            Click here to read our detailed review and the raves from people who own them


            The Undisputed Champion!

            thermapen
            The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

            Click here to read our comprehensive Platinum Medal review


            Grilla Pellet Smoker proves good things come in small packages

            Grilla pellet smoker
            We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

            Click here for our review on this unique smoker


            Delta by Nuke,
            Stylish and Affordable
            Gaucho Grill

            Weber Genesis Grill
            Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

            Click here to read our complete review


            Genesis II E-335
            A Versatile Gasser That Does It All!

            Weber Genesis Grill
            Webers Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

            Click here to read our complete review


            GrillGrates Take Gas Grills To The Infrared Zone

            grill grates
            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

            Click here for more about what makes these grates so special


            Is This Superb Charcoal Grill A Kamado Killer?

            PK 360 grill
            The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

            Click here to read our detailed review of the PK 360

            Click here to order directly and get an exclusive AmazingRibs.com deal


            Our Favorite Backyard Smoker

            kareubequ bbq smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

            Click here for our review of this superb smoker


            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

            masterbuilt gas smoker
            This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

            Click here to read our detailed review


            Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

            maverick PT55 thermometer
            A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

            Click here to read our complete review


            Track Up To Six Temperatures At Once

            Grilla pellet smoker
            FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

            Click here for our review of this unique device


            The Cool Kettle With The Hinged Hood We Always Wanted

            NK-22-Ck Grill
            Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

            Click here for more about what makes this grill special


            Finally, A Great Portable Pellet Smoker

            Green Mountain Davey Crockett Grill
            Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

            Click here to read our detailed review and to order