Jeff Lewis
New member
Hey all,
Been lurking for a while and have picked up a ton of great info. I've had a few other smokers in the past, but have never been able to control temps the way I was able to with the WSM (get what you pay for I guess).
Decided to go with beer butt chicken for the first run on the WSM. Only issue I ran into was that the grate temp (measured with a remote) ran around 210 while the lid temp (measured on the built in Weber Therm on the 18.5) ran around 250. I'd seen on the boards that that is not unexpected and most folks don't worry about grate temp. I figured the temp was somewhere in between around 230-235.
Ran the birds for a couple of hours and then hit with some apple juice, ran another hour and sauced again. Funny thing was after that last lid lift, the grate temp showed as 325! (lid stayed around 250). So, not sure what happened there but decided to stay with the lid temp as the guide. Pulled them off after about 4 hours.
Very moist, good smoke flavor, skin was like rubber (it was too dark to finish on the coals) but we just peeled it off (and the rub along with it) and took it down.
Not sure if the photo will show below, but I tried. Very happy with the WSM!
Thanks again, and I'll be seeing you on the boards!
http://s815.photobucket.com/al...current=100_0530.jpg
Been lurking for a while and have picked up a ton of great info. I've had a few other smokers in the past, but have never been able to control temps the way I was able to with the WSM (get what you pay for I guess).
Decided to go with beer butt chicken for the first run on the WSM. Only issue I ran into was that the grate temp (measured with a remote) ran around 210 while the lid temp (measured on the built in Weber Therm on the 18.5) ran around 250. I'd seen on the boards that that is not unexpected and most folks don't worry about grate temp. I figured the temp was somewhere in between around 230-235.
Ran the birds for a couple of hours and then hit with some apple juice, ran another hour and sauced again. Funny thing was after that last lid lift, the grate temp showed as 325! (lid stayed around 250). So, not sure what happened there but decided to stay with the lid temp as the guide. Pulled them off after about 4 hours.
Very moist, good smoke flavor, skin was like rubber (it was too dark to finish on the coals) but we just peeled it off (and the rub along with it) and took it down.
Not sure if the photo will show below, but I tried. Very happy with the WSM!
Thanks again, and I'll be seeing you on the boards!
http://s815.photobucket.com/al...current=100_0530.jpg