Beginner need help


 
B

Brent Peterson

New member
So I am brand new to smoking and bought a 18" WSM. I tried it for the first time and have some questions. I used the method of putting a bed of coal unlit in the ring, and then put a chimney full of lit evenly on top. I at a full bowl of tap water and 3 whole chickens. First off it took forever to get up to temp it stuck at the 200 mark for quite a while (I am assuming because of the water coming to temp, and the raw chicken) I had the top vent open the whole time, and all the lowers open as well. It finally got to temp after about 1 hour 15 minutes. about that time I flipped the birds to breast side up for the remainder of the cook. after I flipped the birds it took 1-2 hours to get it back to temp despite everything being opened. After I took the birds off I left the coals in to see what the temp did, and it went up to about 270. I am assuming my temp gauge is off a bit from the actual grate temp. I was using lump charcoal from barbeques galore. should I use briquetts instead. could use some guidence.. I tried to get it real hot for the last 20 minutes or so for a crisp skin but was unable to achieve it. I am a noob so all help is welcome.
 
Your temp could definately be off some. That's always good to know you're getting the right temp reading. But with the water, you might not be that far off. Someone who uses water will have to chime in, but I think you experianced a normal cook with water. I'm guessing your therm might be reading low so you may have been cooking right about right for BBQ - 225 to 250. And you did get up to 270 (so maybe 300? real temp).

I think you did great and you've now learned something for the next cook. For anything close to crispy skin chicken, you shouldn't use water. I think your next cook should be exactly the same, but no water. That will tell you a lot.
 
Brent when cooking birds use no water, I learned the hard way, everyone on the site told me the same thing. Every cook is different, it's all about trial and error, and surf this site, there is a lot of good info. Good luck!
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So what is the water doing for me. I have read that it does not add moisture, so what is it for? I saw somewhere somebody put sand in the bowl? little confused.
 
Water is a heat sink. The wsm is designed to fire up a load of charcoal but keep the temp in the BBQ range (around 250). If you use a different heat sink (sand, clay, air . . .) you adjust the temp through the vents - closing the lower vents to lower the temp, opening them to increase it.
 
Agree with Jerry. Water is a heat sink mostly, if your want crispy chicken/poultry skin that comes from temps of 325-400. Water is fine for any thing like ribs, butts, briskets, etc..... However if using water always start with hot (tap) water.

You can use a clay saucer or just a foiled pan to go above 275. No matter the method always close the bottom vents to 25-50% once your 30-50 degrees from your target temp. The dome gauge is usually 25-40 lower than actual cook temp.
 
Sounds like you needed more charcoal, and try using hot water in bowl at the start of the cook inastead of cold water
 
thanks.. so what I am hearing is go ahead and just foil the bowl with nothing in it, cook at 225-250, or the higher temp?. should I crank up the heat at the end for the skin if I cook at the lower temp? or irrelevent beacuse of not having water in the bowl.
 
I only have a few smokes in my 22.5 WSM but I have learned a lot! Before you assemble the WSM to start your cook, make sure the coals/lump are ready to go. I made the mistake of not waiting long enough before starting my cook and it took FOREVER to get some heat going.

I have smoked butterflied chickens with and without water and have seen no difference so for chicken I will foils the water pan from now on.

Keep your head up... Half the fun is making mistakes and learning from them.
 
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Brent correct on foil the empty pan but temps should be 325-400 for chicken like Jerry said. Water in the bowl is great for lower temp cooks like ribs, butts etc. The water controls the heat from splking above 250 for the lower slower cook.
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Here's what I do. When I want to go low and slow, I use water - anywhere from a half gallon to a full gallon. If I want higher heat (like you would with chicken or turkey) I use no water - just an empty foiled pan. Water in the pan will give you lower temps. When you want higher temps, skip the water. Simple. Good luck.
 
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