Chicken On The WSM - With or Without the Water Pan?


 
E

Eugene A

TVWBB Fan
Hello, Everyone:

I apologize for the short notice.

I'm doin' chicken parts on the WSM. With or without the empty water pan?

The lined water pan will help with the clean-up. BUT, without the water pan I figure I'll get higher temps, and maybe a more "charcoal" flavor -- when the drippings hit the coals.

I'll be starting my cook around 4 - 4:30 this afternoon.
 
I've done a spatchcocked bird with no water pan or any other heat deflector. Cooked somewhere in the 350-400*F range, took a little over an hour for the breast to hit 165*F.

Turned out good!

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You don't need no stinkin' water pan w/ water in it /or no water in it to cook chicken.
Unless you like rubber skin.
 
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Yes you can do it without a pan or deflector but keep an eye on it.
If you leave the lid off for too long for basting or saucing you can have a rip roaring fire in no time esp if your pushing for HH.

Tim
 
spatchcok the bird and cook at 275f belly down till it hits 145f internal.
Then flip here over and crank the vents (I've installed a second in the top for these situations)

Turns out very good, I dry brine with salt for 6 hours before as well.

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