As mentioned in my post "The weber tour truck came with a WSM for me", I did a spatchcocked and brined chicken on my first cook. A few mishaps during the cook and a few learnings/questions at the end, but a good chicken
Not a family yet, but at least a couple
Point of no return for the shiny new interior
Chicken and potatoes on the grate at 275 F, which was as high as I either didn't use enough briquettes or they had become most during winter storage. Used apple wood chunks as I normally do
Pulled chicken at an internal temp of 167 F
Plated for me and my wife
Result: juicy chicken, probably due to both the brine an low temp (ranging between 275 and 250 with all dampers open). The skin was as crisp as a leather boot, but from what I had read here I expected it to be a write-off
Impression of the WSM: Fantastic way of cooking, looking forward to using it more. Will clearly have to use more fuel next time.
Learnings/questions:
- I didn't use any water in the pan, and will continue with that for now
- can't find foil which is wide enough to cover the water pan with one sheet. Is it an alternative to use unfoiled clay pot or do you guys foil that one too?
- How much briquettes do you use in an 18.5 for a cook where everything is burning from the start?
- while cleaning out the unit today I realised that the 3 in 1 modification for the charcoal grate/ring is very cleaver
- And most importantly, must use the WSM again soon
Take care guys
Svein
Not a family yet, but at least a couple

Point of no return for the shiny new interior

Chicken and potatoes on the grate at 275 F, which was as high as I either didn't use enough briquettes or they had become most during winter storage. Used apple wood chunks as I normally do

Pulled chicken at an internal temp of 167 F

Plated for me and my wife

Result: juicy chicken, probably due to both the brine an low temp (ranging between 275 and 250 with all dampers open). The skin was as crisp as a leather boot, but from what I had read here I expected it to be a write-off
Impression of the WSM: Fantastic way of cooking, looking forward to using it more. Will clearly have to use more fuel next time.
Learnings/questions:
- I didn't use any water in the pan, and will continue with that for now
- can't find foil which is wide enough to cover the water pan with one sheet. Is it an alternative to use unfoiled clay pot or do you guys foil that one too?
- How much briquettes do you use in an 18.5 for a cook where everything is burning from the start?
- while cleaning out the unit today I realised that the 3 in 1 modification for the charcoal grate/ring is very cleaver
- And most importantly, must use the WSM again soon
Take care guys
Svein
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