WSM as a grill

[Clint]

I've done this before but it's been a while.

a little less than a full chimney & a stick of apple or cherry:

I don't brine often, and I wasn't overly happy with this. It was ~16 oz water, ~3.5oz (about 1/2 cup) kosher salt, some pollo/chipotle seasoning. I put the chicken thighs in a 1 gallon ziplock & poured the brine over it for about 1.5 hours. It was overly salty IMO.

New "smoke" thermometer

I checked the temp (took a pic of the remote readout) every 10 minutes. I could've used more charcoal I'm sure, or maybe the door mod that's more adjustable with the bolts. When the chicken finally read 165 the cooker probe showed 328, & the dome (self installed many years ago) thermometer showed 230f.

wasn't real happy with the skin so put the skin-side down for a bit

Not bad but I'll be changing pretty much everything next time. the WSM as a grill worked well & I liked the new remote thermometer although I'd like a nice graph to go along with it.

 

[Cliff Bartlett]

Sounds and looks delicious Clint. Skin appears to be nice and crispy as well. I'm a salt freak so I'd probably be OK with the flavor.

 

[CaseT]

Tasty looking meal! That's how I grill with charcoal when I camp. That way I don't have to pack more cooking apparatus. Already always have the propane grill, Coleman stove, and now the Blackstone flat top. Then I pack the Discada sometimes, the schwenker, etc...

 

[ChuckO]

The WSM makes a wonderful BBQ, however it comes with a price. High heat cooks are very hard on the WSM, my 18" is no longer a smoker which is fine because I have a 22" that I baby like a 32 Ford

Chicken looks great, can't beat "fire roasted" / "high heat" chicken, especially thighs!

 

[Lew]

The WSM makes a wonderful BBQ, however it comes with a price. High heat cooks are very hard on the WSM, my 18" is no longer a smoker which is fine because I have a 22" that I baby like a 32 Ford

Chicken looks great, can't beat "fire roasted" / "high heat" chicken, especially thighs!

Why is it no longer a smoker?

 

[Clint]

Why is it no longer a smoker?

Chuck was running it with logs going super-high-heat for pizzas & some Hot cooks. Must've got damaged somehow, I remember laughing about it but don't recall the specifics.

Seems like he even may have done some discada cooking on it but it's been a while

 

[Rich Dahl]

I used my 18 WSM as a grill, but ran across a Jumbo Joe for cheap and use that now instead, just a lot easier.

 

[Barb D]

That looks so delicious Clint. You side baker is perfect great cook.

 

[Randy G]

I find that the WSM with a full full load of blazing charcoal and no water pan is the best chicken cooker. Might need the “prop the door” technique but the chicken is far enough away from the flame not to burn, you get great skin and you still gets that great grill and smoke flavor.

 

[Noe]

Great looking chicken, add a 2nd vent to the lid and 350+ will be no problem.