Need temp of 325-350 for about 45min...which firing method?

[Ron F]

I'm making the ABT recipe from one of the other cooker sites. How should I go about firing the WSM for a 45 minute cook @325-350*??

Ron

 

[Doug D]

Dry pan and a really full Weber chimney of fully-lit Kingsford ought to do it.

 

[Bryan S]

One Chimney full of lit charcoal should be good.And an empty water pan

 

[Anthony G.]

Boy...that's got to be a record.....Two exact reply posts at the same time....good work guys! I guess Doug had the edge on seconds.

 

[Paul G.]

If you stay on the Board long, you'll soon realize there are very few people who type with only two hands that can beat Doug to a post reply. Actually, I think I may drive over to the New Orleans area one day and see if he really exists. I suspect he may actually be a computer. Nobody can know that much and post that fast, and never make a mistake typing or give incorrect information

Paul

 

[John L]

I reckon it goes without saying that all vents would be wide open as well.

 

[Greg Rempe]

Wide open vents...and if you are having trouble still, invert the access door or take it off alltogether!

 

[Doug D]

ABTs aren't going to have nearly the mass that a even a small turkey will. I would expect to have to close the (bottom) vents down by around halfway all around.