Cliff H.
Master Chef
I did some testing to see what was what on this first cook. Here are some things I observed right away:
The lit charcoal spread to the wood chunks and lit all three of them at once which made for a lot of smoke on the front end of the cook. Strategic wood placement is a must. Also, I used three chunks which would equal one small stick and I think that was to much for a four hour cook.
I turned the door upside down to see if I liked it better that way and within a couple of minuites I had chicken drippings collecting on top of the door "which is really the bottom" and running down the outside of the WSM. I don't think I will be using this method.
The door does have issues with leakage but as the cook went on and the smoke thinned, it did not seem to leak so bad. I am in the hunt for a good mod for the access door because it is kinda cheap. I really expected a better fitting door considering the quality of the rest of the unit.
I ran a couple of the thermometer leads between the lid and the center section. Once the fire got going I had some pretty heavy smoke coming from that area. I don't think I will use this method any longer either.
The stoker eyelets work but they will only accept one lead. I am having to do a mod but I have devised a way to run four leads with the two sensor eyelets. I do not recomend them the way they are advertised for use on a WSM.
I had a thirty degree difference between the dome and the top grate for the first couple of hours and then the temps came closer togehter towards the end of the cook. I think the best thing to do here is trust the dome temp but it is nice to know what the temps are wherever the meat is.
If you stick a probe in the top vent there is a good chance you will hit a chicken if it is standing up.
The lit charcoal spread to the wood chunks and lit all three of them at once which made for a lot of smoke on the front end of the cook. Strategic wood placement is a must. Also, I used three chunks which would equal one small stick and I think that was to much for a four hour cook.
I turned the door upside down to see if I liked it better that way and within a couple of minuites I had chicken drippings collecting on top of the door "which is really the bottom" and running down the outside of the WSM. I don't think I will be using this method.
The door does have issues with leakage but as the cook went on and the smoke thinned, it did not seem to leak so bad. I am in the hunt for a good mod for the access door because it is kinda cheap. I really expected a better fitting door considering the quality of the rest of the unit.
I ran a couple of the thermometer leads between the lid and the center section. Once the fire got going I had some pretty heavy smoke coming from that area. I don't think I will use this method any longer either.
The stoker eyelets work but they will only accept one lead. I am having to do a mod but I have devised a way to run four leads with the two sensor eyelets. I do not recomend them the way they are advertised for use on a WSM.
I had a thirty degree difference between the dome and the top grate for the first couple of hours and then the temps came closer togehter towards the end of the cook. I think the best thing to do here is trust the dome temp but it is nice to know what the temps are wherever the meat is.
If you stick a probe in the top vent there is a good chance you will hit a chicken if it is standing up.