Karl Haughton
New member
Hi Guys,
i am attempting to use my 18" WSM tomorrow, i am going to try 2 Beer Can chickens and Garlic & Rosemary Lamb.
Both these recipes i have taken from here.
Each of these recipes have different timings and temperatures. How do i work out a combined duration and temperature.
Below are the timings of each of the recipes.
Beer Can Chicken
Time Lid
Temp Vent 1
% Vent 2
% Vent 3
%
1:00pm - 100 100 100
1:15pm 220 25 25 25
1:30pm 215 25 25 25
1:45pm 220 25 25 25
2:00pm 229 25 25 25
2:15pm 236 15 15 15
2:30pm 235 15 15 15
3:00pm(r)(b) 235 15 15 15
3:30pm 230 15 15 15
4:00pm(b) 235 15 15 15
4:30pm 242 10 10 10
5:00pm 232 10 10 10
(r) rotated meat
(b) basted with premium apple juice
Lamb
Time Lid Temp Meat Temp Vent 1 % Vent 2 % Vent 3 %
12:30pm - - 100 100 100
12:45pm 232 - 100 100 100
12:55pm 246 - 50 50 50
1:30pm 255 - 50 50 50
2:00pm 261 86 33 33 33
3:00pm 250 127 33 33 33
3:30pm 249 135-140 33 33 33
Many thanks
Karl
i am attempting to use my 18" WSM tomorrow, i am going to try 2 Beer Can chickens and Garlic & Rosemary Lamb.
Both these recipes i have taken from here.
Each of these recipes have different timings and temperatures. How do i work out a combined duration and temperature.
Below are the timings of each of the recipes.
Beer Can Chicken
Time Lid
Temp Vent 1
% Vent 2
% Vent 3
%
1:00pm - 100 100 100
1:15pm 220 25 25 25
1:30pm 215 25 25 25
1:45pm 220 25 25 25
2:00pm 229 25 25 25
2:15pm 236 15 15 15
2:30pm 235 15 15 15
3:00pm(r)(b) 235 15 15 15
3:30pm 230 15 15 15
4:00pm(b) 235 15 15 15
4:30pm 242 10 10 10
5:00pm 232 10 10 10
(r) rotated meat
(b) basted with premium apple juice
Lamb
Time Lid Temp Meat Temp Vent 1 % Vent 2 % Vent 3 %
12:30pm - - 100 100 100
12:45pm 232 - 100 100 100
12:55pm 246 - 50 50 50
1:30pm 255 - 50 50 50
2:00pm 261 86 33 33 33
3:00pm 250 127 33 33 33
3:30pm 249 135-140 33 33 33
Many thanks
Karl