YYang
TVWBB Fan
After doing some research on the forum, I decided to add two additional lid vents to the 22.5'' WSM.
I used a piece of string, a "protractor" and masking tape to figure out vent placement, with the center of the factory damper as the reference point:
It turns out that the holes in the aluminum damper for the 22.5'' OTG are exactly the same size as the factory holes in the WSM lid, so I used the extra one I had on hand as a stencil.
Left: View from inside the lid after drilling and filing.
Middle: WSM damper nested inside OTG "stencil" in the fully open position - perfect match.
Right: New vents installed. After the holidays I'll be getting them powdercoated black. (Note: I had used Rustoleum High Heat Ultra grill paint for the dampers and legs, which supposedly was heat resistant up to 1200 degrees, but it cracks and chips way too easily. I wouldn't recommend it. I believe it's since been discontinued anyway)
I took the new vents on a test drive with some high-heat chicken.
Meat: 2 whole chickens from Sam’s Club, a bit less than 5 lbs each.
Prep: Dry brined with kosher salt for 2 days while letting air-dry in the fridge.
Seasonings: Oil brushed over skin right before going on cooker, salt and pepper
Wood: 2 chunks sugar maple lit with rest of chimney, 4 small chunks apple wood.
Method: 1 chimney unlit in chamber + 1 chimney lit on top
Target Temp: ~350℉
Setup: Foiled empty water pan, drip pan on lower grate. Both chickens on upper grate.
Weather: 62 Hi/47 Lo/ Wind S 13 mph/Humidity 38%.
I figured I didn't have to fill the entire chamber for a shorter cook, but I was never able to get above 335 at grate level, even with all vents wide open. I'll definitely be filling the chamber completely for Thanksgiving, because I don't want to chance having rubbery skin.
Left: the birds.
Right: chickens after reaching 155 internal. I used 2 small chunks sugar maple and 2 small chunks applewood.
The dry brining made the meat incredibly moist and flavorful. I think I'll season the turkey under the skin to improve salt penetration. Even though I couldn't maintain 350 at the grate, the fat rendered pretty well. The skin wasn't rubbery, but it wasn't crunchy either. I think I'd describe it as parchment paper-y.
Left: sliced white meat
Right: skin
After this cook, I'm really glad I installed the extra vents. I'm one step closer to not messing up the Thanskgiving turkey
I used a piece of string, a "protractor" and masking tape to figure out vent placement, with the center of the factory damper as the reference point:
It turns out that the holes in the aluminum damper for the 22.5'' OTG are exactly the same size as the factory holes in the WSM lid, so I used the extra one I had on hand as a stencil.
Left: View from inside the lid after drilling and filing.
Middle: WSM damper nested inside OTG "stencil" in the fully open position - perfect match.
Right: New vents installed. After the holidays I'll be getting them powdercoated black. (Note: I had used Rustoleum High Heat Ultra grill paint for the dampers and legs, which supposedly was heat resistant up to 1200 degrees, but it cracks and chips way too easily. I wouldn't recommend it. I believe it's since been discontinued anyway)
I took the new vents on a test drive with some high-heat chicken.
Meat: 2 whole chickens from Sam’s Club, a bit less than 5 lbs each.
Prep: Dry brined with kosher salt for 2 days while letting air-dry in the fridge.
Seasonings: Oil brushed over skin right before going on cooker, salt and pepper
Wood: 2 chunks sugar maple lit with rest of chimney, 4 small chunks apple wood.
Method: 1 chimney unlit in chamber + 1 chimney lit on top
Target Temp: ~350℉
Setup: Foiled empty water pan, drip pan on lower grate. Both chickens on upper grate.
Weather: 62 Hi/47 Lo/ Wind S 13 mph/Humidity 38%.
I figured I didn't have to fill the entire chamber for a shorter cook, but I was never able to get above 335 at grate level, even with all vents wide open. I'll definitely be filling the chamber completely for Thanksgiving, because I don't want to chance having rubbery skin.
Left: the birds.
Right: chickens after reaching 155 internal. I used 2 small chunks sugar maple and 2 small chunks applewood.
The dry brining made the meat incredibly moist and flavorful. I think I'll season the turkey under the skin to improve salt penetration. Even though I couldn't maintain 350 at the grate, the fat rendered pretty well. The skin wasn't rubbery, but it wasn't crunchy either. I think I'd describe it as parchment paper-y.
Left: sliced white meat
Right: skin
After this cook, I'm really glad I installed the extra vents. I'm one step closer to not messing up the Thanskgiving turkey
