Waterless cook

[Ron Hunter]

A number of weeks ago I cooked a turkey - hi heat. Just foiled the WSM pan and created an air pocket with another layer on top. Smoked with cherry (on the heavy side) and cooked about 340 - 350. Turned out absolutely fantastic!!

Saturday or Sunday, I'm going to put four chickens on the WSM. I don't even bother to split the birds, just clean them, olive oil and McCormick's SeasonAll. In the past they've been great but I always slow cooked them using water in the pan.

What kind of a heat differential will I be looking at? Temps for both days should be around 70. I've seen the charts on this site of the temps at the upper and lower grate. But I've also read many believe, for whatever reason, those charts aren't really representative.

Having said all that - using a full chimney of lit kingsford and adding that to about the same amount unlit, will I need to switch the birds at or about the middle of the cook? If not, in your experience, which will be finished the quickest?

Thanks

 

[Tom Chips]

Likely the birds on the top grate. 165 on an instant read for the breast 175 on the thigh, you're done.

 

[K Kruger]

Temps between the grates are sometimes dissimilar, sometimes not. Much seems to depend on starting method and smokewood burn. There's some expectation of higher temps at the lower grate, especially after all is well lit, but I don't find the difference dramatic. That said, the intensity of the heat at the lower grate level--at the underside of the meat on the grate--can be somewhat higher. Take a quick look through the access door about 40 min into the cook. If the undersides of the bird closest to the door seem to be further along go ahead and make the switch. At higher cooktemps, temp restoration time is minimal and there will be no material difference is terms of total cooktime should you do so.