skipped the water pan and not going back (pics)


 
P

Pinny

TVWBB Super Fan
So I've never used the water pan anyway (keeping temps in check on this thing is dead easy), and finally tried cooking with it totally out of the smoker (I used to foil it). Dried a chicken off and rubbed on a heavy coat of onion powder with a sprinkle of salt/pepper and cooked about 2 hours at 350 degrees (didn't turn at all). This is the result:

chick1.jpg
chick2.jpg


I think that's neat that it didn't overcook at all on the bottom eventhough I never turned it.

In terms of taste, it was great - nice yummy seared chicken with a smoke flavor and super moist. What more could you ask for.

I would recommend if you do this to turn it midway - not because it'll overcook on one side (it won't) but rather to get a yummy sear on both sides of the meat.

Any thoughts?
 
Glad you liked the results. There is a million option you could play with on the WSM, that's what makes it so cool to use.

I would recommend putting an aluminum drip tray underneath yours to protect your deck.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips:
I would recommend putting an aluminum drip tray underneath yours to protect your deck. </div></BLOCKQUOTE>Thinking the samething here!

Good looking chicken and glad it came out well. So many options to choose from.
 
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