Chris E
TVWBB Pro
I'm at altitude in Denver and can't get the WSM much over 250. I've been using regular k 3/4 full ring and minion method a full chimney of lit on top, no water. Works great for long cooks but get only 225-250 lid temp with all vents 100% open. fine for ribs/butts. As meat gets more done I can get the temp up to maybe 260 with a stick prop on the lid or door partial open.
I want to be able to smoke roast chicken and do HH brisket. I'm thinking I either need to put 2 chimneys of lit charcoal and feed the fire throughout the cook and or use lump for higher heat.
I checked lid thermo in boiling water and it's right on.
Chix came out OK but looking for crispier skin.
Six Dancing Chix
I want to be able to smoke roast chicken and do HH brisket. I'm thinking I either need to put 2 chimneys of lit charcoal and feed the fire throughout the cook and or use lump for higher heat.
I checked lid thermo in boiling water and it's right on.
Chix came out OK but looking for crispier skin.
Six Dancing Chix