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Old 04-10-2013, 10:40 AM   #5
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
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Saiko's linked post seems to cover high heat pretty well. Just be aware that the 'door open mod' will not work on the newer style WSM (oblong door handle vs. round knob.) I would consider adding more lit lump to achieve high heat later in the smoke, but I don't know if it would do more than the suggestions in that link. Do be aware that the lid thermometer often reads 20-50°F lower than a probe at either grate.

I've never rotated food between the top and bottom grate. My desire is to keep the cooker covered until the food is ready to come off. Put stuff on the top that you expect to finish first (and recall that the top grate tends to run a little hotter than the bottom.) Take the food off the top grate when done and close the cooker until the food on the bottom grate is done.

Congrats on your first smoked chicken. Sounds like they came out pretty well and I'm sure there was no loss due to crisping on your gasser. I may try that too.
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