ChrisInhove
New member
Well, I filled the grate with 2 loads of briquettes from the small starter, used boiling water in the pan, kept all the vents open .... and the wsm never got out of the "smoking" temperature zone.
At the 45 mins check, it was clear there was a problem, so I took the door off, and the temperature soared. Now concerned about over cooking, I replaced the door and checked the meat temperature again at 90mins, and the chicken was done at 120 mins.
It was utterly delicious, mind, although late. And fabulous cold in my sandwiches the following day, as well.
Sooo ....
For 1 hr chicken on the 14.5, do I need to leave out the water pan, leave off the door, or both?
Thanks!
Chris
At the 45 mins check, it was clear there was a problem, so I took the door off, and the temperature soared. Now concerned about over cooking, I replaced the door and checked the meat temperature again at 90mins, and the chicken was done at 120 mins.
It was utterly delicious, mind, although late. And fabulous cold in my sandwiches the following day, as well.
Sooo ....
For 1 hr chicken on the 14.5, do I need to leave out the water pan, leave off the door, or both?
Thanks!
Chris