Hello Folks,,
I'm new to the WSM forum and smokin techniques and this is my second time firing up the WSM. First time was with Ribs which turned out great..this time with Beer Can chicken.
Question I have is this....
What should the Lid temp be when cookin a beer can chicken and what should the rack temp be?.
Reason is, my lid temp was reading 250F and upper grate temp at 150F. It took me 6hrs to complete the cook and that's because I crank the heat up to 310F Lid temp with 250 Grate temp and it turned out great at 165°F in the breast. Should I be using the rack temp as my guideline as the lid temp is off by 100°F?.
Thanks,
DH
I'm new to the WSM forum and smokin techniques and this is my second time firing up the WSM. First time was with Ribs which turned out great..this time with Beer Can chicken.
Question I have is this....
What should the Lid temp be when cookin a beer can chicken and what should the rack temp be?.
Reason is, my lid temp was reading 250F and upper grate temp at 150F. It took me 6hrs to complete the cook and that's because I crank the heat up to 310F Lid temp with 250 Grate temp and it turned out great at 165°F in the breast. Should I be using the rack temp as my guideline as the lid temp is off by 100°F?.
Thanks,
DH