Getting High Temp in WSM


 
JRAiona

JRAiona

TVWBB Gold Member
I'm planning on trying out my new WSM 18.5 with a whole chicken. I want to get the skin to crisp up. To get the smoker temp up to 325+ would I remove the water pan? Would I use the top or bottom rack?
 
I like to remove the water pan for chicken cooks on the WSM. All vents wide open and a full large chimney of lit on a full large chimney of unlit. Chicken on the top rack. Makes a moist, juicy, crispy skinned, yardbird in about 45 min to an hour.
 
Last edited:
Like Dwain, I often remove the water pan for cooking chicken. You can leave it in, though, and still get the high temperature you are seeking as long as you don't fill it with water. Some people put sand or a clay saucer in the pan and then cover it with foil. The thought is that the extra mass helps you control the temperature. Many others just cover the pan in foil. I've tried both and now just use foil to help with clean up. You can control temperature just fine with or without the extra mass in the pan.

Let us know how that first cook goes for you!
 
At what point do you add the wood and how much would you suggest? I'm using hickory and though 2-3 chunks. Also, at what point would you reassemble the cooker and when would you add the meat?
 
Here's how I do it. I am sure there's more than one way to skin a cat. I put the lit on the unlit and place the center section on the bottom section. The hot air is channeled up thru the center section sucking in cool air in the bottom vents to feed the fire. Once the smoke starts dyeing down I put the lid on. Once I don't see any smoke. I put my smoke wood and meat on.
 
Guys, thank you all so much for your advice and patience. I am very much a newbie to smoking and want to learn and have a lot of questions. I so appreciate you and this site.
 
One trick if you leave the pan in is to foil it but leave a air gap between the pan and the foil. That way the drippings don't burn as they would if you use no foil or the foil is in direct contact with the pan.
 
JRA.
I agree with Dwain. There is more than one way to skin a cat.
My procedure is: Couple of chunks of wood buried in the unlit. Foiled pan, no water. I put the lit on the unlit. Assemble the cooker straight away with the meat on. Open the door & throw a decent size lump of wood on the lit coals. Cook!
Good luck mate.
 
In my 18 i light 2 chimneys of KBB and lump. The more lump the hotter, i usually use 25 to 50% KBB. I made a Piedmont Pan to avoid using foil all the time and keep the drippings from burning.

I have also added 2 intake and 1 exhaust vent and if i crack the lid i can get over 500F before putting the meat on. I was able to smoke 2 14lb birds in 30 degree temps and hold 325 to 350F the whole time.
 
If you use a stand chicken w/ a metal plate based, you can remove water pan. I would use more then 1 chimney. Maybe 1 and 1/2 chimney. More is better then less (in this case)!
 
if you can't get the temps you're shooting for, crack the lid (leave it offset just a little bit), that will really stoke the fire.
 
Dwain Pannell said:
I like to remove the water pan for chicken cooks on the WSM. All vents wide open and a full large chimney of lit on a full large chimney of unlit. Chicken on the top rack. Makes a moist, juicy, crispy skinned, yardbird in about 45 min to an hour.
Click to expand...
Same here. If you want high temps best way I've found is to remove the water pan. You can cook just about anything that way. I've done ribs and butts that way and love it.
 
You must log in or register to reply here.

 

Back
Top