2nd Time Out

[Guest]

I tried something a little different today. Using Method #1 I fired up a chimney full of Kingsford with a big handful of hickory chunks. When they ashed over I spread them on the charcoal grate and filled the charcoal ring with unlit kingsford. When they ashed over I put on a cooking grate and grilled a small steak for lunch. (great steak sandwhich)
After lunch I assembled the WSM using an EMPTY water pan and loaded both cooking racks with chicken thighs marinated with olive oil, lemon juice, greek seasoning, salt, and pepper. I used a weber probe thermometer on the top vent. The WSM was so hot the thermometer maxed out. I would estimate 400 degrees! I closed all 3 bottom vents and went to my nephews little league game! (they won!!)
I returned home in about three hours not knowing what to expect. The WSM was at about 250 degrees and the chicken looked fine. I turned the chicken skin down on the grate, opened all 3 bottom vents, and stired the coals. I let it go for another hour and the skin browned and crisped up nicely. The chicken was excellent and the skin was even beter!! This is the first time I have liked the skin out of a smoke cooker.
Now for some questions:
Does this count as smoked chicken or is it roasted chicken? The only smoke I observed was when I grilled my steak. (this chicken was very good and I will be doing this again)
Have any of you preburned your smoke wood with your charcoal?
Anyone used all wood or only charcoal?
Anyone regularly cook with a dry water pan? Have you had good success?
Ater I took the chicken off the WSM I added about half a gallon of water to the water pan and some pecan smoke wood to the charcoal and loaded the top grate with hot link sasages. They came out good too!!!
2nice

 

[Guest]

I might consider it somewhere in between a smoke roast, and bbq.
I've pre-burned some flavor wood before, and to me there is a difference in the taste of the meat. Much more work, but good flavor. IMO
I don't run with an empty pan. While it might provide a barrier between the fire and the meat, I just remove the pan. I have had very good success with the pan out, especially with yardbirds.
Many purists consider burning wood down to coals is the only form of real bbq. To each their own is my philosophy.
Sounds like everything went well. I'm still trying to figure out how you can run the cooker with the bottom vents closed. If it works, don't stop, I guess.

Jim

 

[Jim Minion]

2nice
The reason you could run with the bottom vents closed is because you had a lot of charcoal burning. There are more ecomonical ways of running the pit when it comes to use of charcoal.
It worked but you may find as time goes on that there are better ways to make the WSM work, the method you just described won't work for long cooks.
Jim