WSM 18.5 water pan. To fill or not to fill. That is the question!


 
Andrew16

Andrew16

TVWBB Member
Hi All,

I wanted to get some expert advice since I am very new to this smoking thing. I understand the purpose of the water pan in the smoker is to help regulate lower temps when filled with water so I assume if I don't fill it up with water at all, and add the recommended amount of fuel, it will burn/smoke hotter, correct?

I will most probably do a beer can chicken on it this weekend, and would really like to get a crispy skin. I've read that in order to avoid a chewy skin from low and slow, you need smoke hotter ~325 to achieve this.

Any experiences on this method? Both smoking hotter and with or without water?

Thanks
 
Thanks Dave,

I know I could do it on the performer but I really want to test out my new WSM :-) I guess I could try no water in the pan then? Or did you mean no pan at all in the smoker.

Dave Russell said:
NO water pan or better yet, GRILL indirect at about 400*. Start with the can 2/3rds empty.
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I agree with Dave. I've slowly been increasing the temp at which I do chicken (from 250 to 275 to 325 to 350 to 360, and finally to 400). My most recent try at 400F gave me the crisp skin that I wanted. Going that hot in the wsm, I would take the pan out completely (with the food on the top grate).
 
I meant no water pan since you wanted crispy skin. If you're thinking more of this being a good test run of the smoker, just smoke it with water in the pan. You could go without water, but you still won't get crispy skin like on the Performer at 400. Start with hot water and smoke low and slow 235-250. I'd forget the can and just smoke the chicken on it's back, or better yet, split. In the case of the latter, you might try the swim cap method, which helps with getting the skin tender. That's the goal with smoked chicken, anyhow. Simply smoke skin side down for first 2/3rds of the cook, and speaking of smoke, go easy. Less is more and I only use one or two smaller wood chunks at the most for chicken. Have a sweet red or mustard BBQ sauce to finish with for some awesome pulled smoked chicken sandwiches!
 
Agree with the higher temps and no water.
I just did a whole chicken on a 22" kettle, indirect and running 375+
Very crispy skin.
Montreal Chicken Seasoning for the win !
(Mmmm that aroma !)
 
When I do beer can chicken I don't even put the water pan in the smoker. I fire it up minion style and cook the chicken on the top rack. Around 350 usually. Cooks it up beautifully ( and fairly quickly ) and the skin is nice and crispy.
I call it beer can chicken but I just use the holder....no can. As Dave pointed out , spatchcock is a good technique also , but to me there is something about a whole roast chicken. I love the look of it on the dinner table.

edit: mr Russell is correct in what he says about the new smoker being different. It will run hot. But with chicken that is a plus. You may just have to shut your bottom vents a bit to keep it at 350.
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400 might be even better, Frank, but my suggestion to just go old school lownslow is because the OP mentioned it being a test run of his new smoker. If it was me I'd that would be a lownslow Mm cook with a little time to it, if you know what I mean.
 
Andrew16 said:
Hi All,

I wanted to get some expert advice since I am very new to this smoking thing. I understand the purpose of the water pan in the smoker is to help regulate lower temps when filled with water so I assume if I don't fill it up with water at all, and add the recommended amount of fuel, it will burn/smoke hotter, correct?

I will most probably do a beer can chicken on it this weekend, and would really like to get a crispy skin. I've read that in order to avoid a chewy skin from low and slow, you need smoke hotter ~325 to achieve this.

Any experiences on this method? Both smoking hotter and with or without water?

Thanks
Click to expand...

Yes, you will get a hotter cook just using an empty foiled pan, with all vents full bore and maybe cracking the lid.
I like that method when using the empty pan as a deflector when doing same meats on the top rack, removing it acts as a pit smoker and is good also and you should try it.

Tim
 
Not to be a wet blanket, since I love skin, but the chicken skin is bad for you. I am trying to lose weight and shouldn't eat the skin - too much fat.

If you are not going to eat that bad skin then low and slow is good.


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Jeff Padell said:
Not to be a wet blanket, since I love skin, but the chicken skin is bad for you. I am trying to lose weight and shouldn't eat the skin - too much fat.

If you are not going to eat that bad skin then low and slow is good.


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Hey Jeff,

I know what you mean but that's the best part! :-) From your pictures, it looks like the skin is pretty crispy with a low and slow method?
 
Used to put water in the defuser and then tired it once without water and never went back to water. I've got the clay pot holder in my defuser, which makes for a pretty stable pit
 
Andrew
Those were all hot and fast, the skin may not be good for me but...

I have done several low and slow and either take the skin off before or give it to the dog afterwards
 
I spatchcock chicken and my next one will have the skin crisped up direct over the WSM base (a minute or two per side is all it takes). Just lift the barrel off, after the chicken is finished, and set the top grate right over the base...

Caution: This can be VERY hot and you MUST watch the chicken carefully not to burn it but crisp it will be!

Keep on smokin',
Dale53:wsm:
 
Robert McGee said:
I spatchcock chicken and my next one will have the skin crisped up direct over the WSM base (a minute or two per side is all it takes). Just lift the barrel off, after the chicken is finished, and set the top grate right over the base...

Caution: This can be VERY hot and you MUST watch the chicken carefully not to burn it but crisp it will be!

Keep on smokin',
Dale53:wsm:
Click to expand...

Robert, If I recall, this doesn't work too good if the skin has gotten tough and dry, which has been easy for me to get if cooking chicken 300-ish without water. Do I remember correctly? Thoughts?
 
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