G
Guest
Guest
I have had my WSM for about a month and have had excellent results smoking chicken breasts and thighs. For now, I am sticking to cooking chicken parts until I am "broken in" on the using WSM.
I use the Minion method, which I think is great, with Kingsford charcoal and two or three chunks of Hickory. I also follow many of the suggestions made my Chris elsewhere on the site about many of the details. For example, covering the water pan with aluminum foil is a real help when it comes to clean-up.
I have had no trouble at all holding the temp to about 230 degrees. One pleasant surprise was just how little charcoal is used for a two and one half hour cooking job.
However, after I have removed the meat and closed all of the vents, the charcoal seems to take an extremely long time to "go out". My unit is quite round and the fit is good.
Any suggestions on how to speed up the "snuffing" of the charcoal?
------------------
Bruce Warner
I use the Minion method, which I think is great, with Kingsford charcoal and two or three chunks of Hickory. I also follow many of the suggestions made my Chris elsewhere on the site about many of the details. For example, covering the water pan with aluminum foil is a real help when it comes to clean-up.
I have had no trouble at all holding the temp to about 230 degrees. One pleasant surprise was just how little charcoal is used for a two and one half hour cooking job.
However, after I have removed the meat and closed all of the vents, the charcoal seems to take an extremely long time to "go out". My unit is quite round and the fit is good.
Any suggestions on how to speed up the "snuffing" of the charcoal?
------------------
Bruce Warner