goro25
Knows what a fatty is.
So the other day I picked up this WSM. I don't have a thermometer for it yet, but couldn't wait to try it out. I went with a chicken figuring I would be okay as long as my temp was anywhere from 250-375. My favorite way to cook a chicken is with the cajun injection from Raichlen's Sauces, Rubs, and Marinades book. As you can see, it fell over mid cook.
A couple observations.
The temp couldn't have gotten that high, cuz it took over two hours to get to 165*. Is that cuz I used water? I filled my chimney 3/4, and the basket was about 1/2 way full after adding the chimney. All vents were fully open. I've only ever used a COS. Do you remove the water pan to get it hotter or use more charcoal? Or does it just not get that hot?
Second, that charcoal burned forever. I'm going to love this on the long cooks.
A couple observations.
The temp couldn't have gotten that high, cuz it took over two hours to get to 165*. Is that cuz I used water? I filled my chimney 3/4, and the basket was about 1/2 way full after adding the chimney. All vents were fully open. I've only ever used a COS. Do you remove the water pan to get it hotter or use more charcoal? Or does it just not get that hot?
Second, that charcoal burned forever. I'm going to love this on the long cooks.
