325* chicken on the WSM

[bama bbq]

I tried to get to 325* on the WSM to get crispy skin on my chicken but I only made it to 285* with a full water pan (filled with water), a full chimney of lump over a full ring of lump.  At any rate, the bird was good and did end up with crisp skin until I covered it with foil to hold until the sides were ready.  (My later attempt at 325* was successful with a dry water pan and a terra cotta saucer, a full chimney of lump over a full ring of lump.)

[Duke]

Nice job Bama!

[1911Ron]

When i took Harry Soo's class (Slap Yo Daddy BBQ) he only foiled his water pan for all of his cooks.  I read somewhere that he has a mini wsm now that he is using for comps.