Hi Temp Suggestions on WSM

[David Willis]

Anyone have any suggestions for higher temp cooking on the bullet? I have a gasser for most of my "grilling", but wanted to do some assorted chicken parts with charcoals.

I've achieved 325-350 by mistake on occasion , but how do you do it intentionally? No pan?, no top?, 4 chimneys?

Thanks!

 

[K Kruger]

Two Weber chimneys, all lit, and no pan will get you high heat for chicken. For higher heat still, use high quality lump; still higher, use a bit more, flip the door so the knob is at the bottom and prop it open a little. For high heat on the lower end of the spectrum (and/or if you don't want the fat-dripping-on-fuel-flavor), use an empty pan.

 

[Rick Kramer]

Load one chimney (unlit) in the WSM, on top of that put another 2/3 chimney of lit charcoal. After 10-15 mins assemble the rest of the WSM. If you choose to use the water pan to dissapate the heat to the outer edges a bit, line with foil but do not add water. Also loosely crumple some foil into large balls (2-3) and place in the pan to help eliminate hot spots. Leave your vents wide open and you're set for at least four hrs of 325 - 350* cooking. If your temps don't rise enough you can get the temp up by either opening the side door or lid for a while. The extra air with fire up your coals in no time. Good luck!

Rick

 

[Rick Kramer]

Dang it Kevin, you beat me to the punch again!

Best regards my friend.

Rick

 

[David Willis]

Wow, that was quick...barely got the Kingsford out the trunk! Well, on my way with the fire extinguisher (Safety First ...just ask the oval shaped brown patch in my backyard.

Thanks again!