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Actually, this is the first time I have cooked chicken on the WSM!

Plus I am using Big K restaurant quality charcoal - some of the lumps are huuuge! (Plus I found a bonus gift - an empty packet of fags ).

Getting the minion method sorted..





'Butt-Rub' coated whole chicken on a half-full/half-empty beer can. (Extra holes on top of the can).



I threw on one small chunk each of cherry and hickory wood.

Oh, and I also managed to find a thicker and wider clay saucer. The bowl of the saucer just fits inside of the weber water pan - so it sits perfectly on top. Hopefully it will be a better job at maintaining temperature than the prior thinner and smaller one.

Next pics up in a couple of hours.

Well, two hours later and the internal temps were are 165-170F so.... feeding time!



The wife had the breast meat and I had the legs. Yum.


Chow down.

Served with a jacket potato, slaw and salad.



The meat was juicy yet ever so slightly smoked. Well chuffed with the results!

2nd bonus - just managed to beat the impending thunder storm!

Looking good, think I've got the same clay saucer, did you get it from homebase? I've switched to using restaurant lump nearly 90% of the time now on my WSM using the minion method I can get 2 smokes from one fill!!

Nah, I got it from my local family run garden centre.

Well impressed with the new clay saucer - maintaining a much better steady temp at 250F

Probably too late by now but if you want crispy skin you may want to crank the temperature up to around 325.

Thanks, may a go bit higher next time although quite a bit of the skin was crispy enough for me

Well all that matters at the end of the day is if you like it, so if you did like it then you won, well done