Completely new to the WSM and am going to try the Basic Barbecued Chicken from the beginner's recipes on the site. Seems to be a popular choice from what I've read here. Appeals to me as a first timer since it's not a very long cook and will let me get familiar with the smoker before trying some ribs or butt. So....
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<LI> I have my car oil catch pan down protecting the patio.
<LI> Foiled the water pan (unfortunately I didn't have the extra wide foil so I had to do it in layers. Will get some wide stuff for next cook).
<LI> New bag of K blue. No local source for chunks of fruit wood so I guess I'll just use a couple pieces of hickory. I think I have about a half a bag of apple chips but I don't know if I should give those a shot (wrapped in foil I'd assume).
<LI> Made the rub...just need to butterfly the chickens.
<LI> Currently about 40 degrees...will probably drop to mid-high 30s by the time I start.
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In the directions there's no mention of filling the pan with water. Guessing that since it's chicken and cook time is short, you want a higher temp and water would only serve to keep the temps down? Do I have that right?
<UL TYPE=SQUARE>
<LI> I have my car oil catch pan down protecting the patio.
<LI> Foiled the water pan (unfortunately I didn't have the extra wide foil so I had to do it in layers. Will get some wide stuff for next cook).
<LI> New bag of K blue. No local source for chunks of fruit wood so I guess I'll just use a couple pieces of hickory. I think I have about a half a bag of apple chips but I don't know if I should give those a shot (wrapped in foil I'd assume).
<LI> Made the rub...just need to butterfly the chickens.
<LI> Currently about 40 degrees...will probably drop to mid-high 30s by the time I start.
[/list]
In the directions there's no mention of filling the pan with water. Guessing that since it's chicken and cook time is short, you want a higher temp and water would only serve to keep the temps down? Do I have that right?