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Author Topic: 325* chicken on the WSM  (Read 1247 times)

bama bbq

  • WKC Brave
  • Posts: 226
325* chicken on the WSM
« on: November 19, 2012, 03:57:05 PM »
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

  • The Duke
  • Posts: 7968
Re: 325* chicken on the WSM
« Reply #1 on: November 19, 2012, 04:32:01 PM »
Nice job Bama!

1911Ron

  • WKC Performer
  • Posts: 4425
Re: 325* chicken on the WSM
« Reply #2 on: November 20, 2012, 04:47:17 AM »
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.
Wanted: 18" Platinum any color will work
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