Mike Shook
TVWBB Fan
I have always sworn by Chris's recipe on the website, which indicates "You want the WSM to run as hot as possible." It also indicates "If you can run the WSM even hotter, say 350-360°F, you may be able to shorten the cooking time even more." So I wondered.... what happens if I open it all the way up? What will this chicken be like if I really run my 22 incher as hot as possible on 1.5 chimneys of coals?
Using Kingsford professional, which to my mind runs hotter than the original coal, my unit pegged out at 410. I shut down all the low vents and watched it stall at 390 or so grate temp. Other than this, I used a decent rub and the Kinder sauce that Chris used, and targeted the temps in to recipe. Rub went over and under skin. Cooked without water pan, following the recipe. Pulled the meat at higher temps than indicated.
Result: great tasting meat, good smoke flavor. But still flabby skin.
I have to assume that there is a sweet spot at which the meat is on long enough to cook and the skin to crisp, without anything getting out of balance. I will keep searching for the best optimal. But "as hot as possible" yielded meat at temp before the skin gets crisp. Somehow. Suggestions welcome.
Using Kingsford professional, which to my mind runs hotter than the original coal, my unit pegged out at 410. I shut down all the low vents and watched it stall at 390 or so grate temp. Other than this, I used a decent rub and the Kinder sauce that Chris used, and targeted the temps in to recipe. Rub went over and under skin. Cooked without water pan, following the recipe. Pulled the meat at higher temps than indicated.
Result: great tasting meat, good smoke flavor. But still flabby skin.
I have to assume that there is a sweet spot at which the meat is on long enough to cook and the skin to crisp, without anything getting out of balance. I will keep searching for the best optimal. But "as hot as possible" yielded meat at temp before the skin gets crisp. Somehow. Suggestions welcome.