Rotisserie on WSM - high heat


 
Jeff Padell

Jeff Padell

TVWBB Pro
I am going to try out my new CB rotisserie on the WSM 22 Saturday, the receipe is calling for high heat, 450 for an hour. I know my first cook with the WSM and the minion method I put about 2/3 of a chimney, about 40 coals or so into the middle of the unlit coals and it ran about 300 or so (maybe 350)
The book I have says that with a OTG 22 use a full chimney about 60 coals to get high heat, 450 deg, would that be the same for the WSM 22 or would I need more coals due to the larger volume of the WSM?
 
I would plan on 1.5 to 2 chimneys to start. You can probably get away with less if you use lump.
I would also completely remove the water pan, but that's up to you.
 
Yes, remove the water pan.
Jeff, what are you cooking?
You'll LOVE the CB rotisserie using the WSM!!
 
Jeff Padell said:
I am doing a 4 pound whole chicken

taking out the waterpan wouldn't that make it direct heat?
Click to expand...

If you can get the temps where you need them using the pan, then keep it in.
Most people take it out when doing a roti cook because of low temps, but PeterZ recently did a duck on his 18 with the water pan in place.
Many like the drippings splashing straight on the hot coals because of the flavor it imparts.
I have a feeling you're going to need to prop the door open a bit to keep the temp up when going for 450*.
 
I'd use a couple of chimneys of lump and leave all your vents wide open. don't be too concerned about hitting 450 but a fairly hot fire is best for chicken. I also don't leave the water pan in but use a lower level grate and put a drip pan on it. chickens are cheap: put two on!
 
The drip pan would act as a diffuser, so yes take out the water pan. I had ordered a counter weight for my old rotisserie for my silver be and hoped to do one chicken on the silver b to compare to the one on the WSM, but if they don't come in I will do 2 on the WSM, and may anyway! Chicken sandwiches for the week!
I am going to dry brine one, and maybe a wet brine or no brine on the other to compare them.
 
Jeff, I would not be too concerned with holding the temp at 450, as Steve said... but I do like having the drippings of the bird hitting the hot coals beneath.
a four pound chicken is perfect for roti on the WSM, i'd plan on it being cooked nicely after 1 hour, perhaps less.
counter weights are only required IF you cannot position the bird on the spit evenly. I rarely use counter-weights.
Dick around with it and you'll get it set just right ;)
Good Luck Jeff!
 
Here u go...........

CIMG4536_zpsaf580b36.jpg
[/URL][/IMG]

CIMG4537_zps45829cfa.jpg
[/URL][/IMG]
 
Jeff you probably know this but if you do two, turn one up and the other down. They will counterbalance each other if they are the approx. the same size.
 
You must log in or register to reply here.

 

Back
Top