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Old 05-17-2006, 01:42 PM   #1
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WSM questions

At some point I’m going to do some chicken on the WSM. What is the best way to set up the WSM? I'm looking for amount of charcoal both lit and unlit, water, sand or whatever in pan, dome temp ect. And i'd like a estimate on how long is it going to take to cook? At higher/lower temps.
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Old 05-17-2006, 02:18 PM   #2
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Re: WSM questions

Quote:
Originally Posted by wittdog
At some point I’m going to do some chicken on the WSM. What is the best way to set up the WSM? I'm looking for amount of charcoal both lit and unlit, water, sand or whatever in pan, dome temp ect. And i'd like a estimate on how long is it going to take to cook? At higher/lower temps.
Dave, that depends. Are you doing a whole chicken or chicken parts? Do you want crispy skin or does it matter?

A whole chicken will take about 2.5-3 hours and chicken pieces will take about 2 hours if you're cooking low (245-260) but cooking at those temps the skin will be rubbery, which is not a big deal to me. Using that approach use the MM and start of with about 10 lit coals. With sand in the water pan.

If you want crispy skin, leave the water pan out and start with 1/2 chimney full of lit coals on top of a small bed of unlit coals. A whole chicken will take about 1.5 hours and chicken pieces will take about 45min to 1 hr cooking in the 325-350* range.
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Old 05-18-2006, 06:45 AM   #3
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Yeah, what they said. 8-[
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Old 05-18-2006, 07:57 AM   #4
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Thanks guys how much does the temp variance between the two grates effect the cooking time?
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Old 05-18-2006, 08:09 AM   #5
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Quote:
Originally Posted by wittdog
Thanks guys how much does the temp variance between the two grates effect the cooking time?
Without the charcoal bowl you will want to rotate the grates half way through the cook. With the charcoal bowl and sand the temp with vary about 15* less on the bottom grate than the top. No need to flip in this case, the top grate will cook a lil' faster but not much.
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Old 05-18-2006, 09:32 AM   #6
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Do you guys recommend using sand as opposed to water in the “water pan
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Old 05-18-2006, 09:34 AM   #7
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[quote="wittdog"]Do you guys recommend using sand as opposed to water in the “water pan
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Old 05-18-2006, 09:43 AM   #8
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[quote="brian j"][quote="Larry Wolfe"][quote="wittdog"]Do you guys recommend using sand as opposed to water in the “water pan
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Old 05-18-2006, 12:07 PM   #9
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I use everything (but not at the same time) water, sand, empty, and no pan. It all depends on what I'm cooking and what I feel like doing.
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Old 05-18-2006, 12:08 PM   #10
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Quote:
Originally Posted by Finney
I use everything (but not at the same time) water, sand, empty, and no pan. It all depends on what I'm cooking and what I feel like doing.
That's because you can't remember what you did the previous cook! :bar: :bar: :bar: :bar: :bar: :taunt:
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Old 05-18-2006, 12:10 PM   #11
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Old 05-18-2006, 12:24 PM   #12
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Quote:
Originally Posted by Finney
I use everything (but not at the same time) water, sand, empty, and no pan. It all depends on what I'm cooking and what I feel like doing.
Whould you care to elaborate a little more on the madness that is Finney.
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Old 05-18-2006, 12:32 PM   #13
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Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Finney
I use everything (but not at the same time) water, sand, empty, and no pan. It all depends on what I'm cooking and what I feel like doing.
Whould you care to elaborate a little more on the madness that is Finney.
I think what he's saying is any method will work, it depends on what you feel like doing.
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Old 05-19-2006, 06:49 AM   #14
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[quote=brian j]
Quote:
Originally Posted by "Larry Wolfe":tv8srtmm
Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Finney
I use everything (but not at the same time) water, sand, empty, and no pan. It all depends on what I'm cooking and what I feel like doing.
Whould you care to elaborate a little more on the madness that is Finney.
I think what he's saying is any method will work, it depends on what you feel like doing.
bingo![/quote:tv8srtmm]

Right. 8-[
Oh, forgot to add Guru with just crinkled up foil in pan.
I usually use sand or water, but every once in a while I want that "Traditional" NC BBQ flavor and you just have to cook over the coals with nothing between them and the meat so the fat can drip down on the coals. Clean up sux though.
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Old 05-19-2006, 07:23 AM   #15
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Quote:
Originally Posted by Finney

Right. 8-[
Oh, forgot to add Guru with just crinkled up foil in pan.
I usually use sand or water, but every once in a while I want that "Traditional" NC BBQ flavor and you just have to cook over the coals with nothing between them and the meat so the fat can drip down on the coals. Clean up sux though.
:bbbat: :bbbat: :bbbat: :bbbat: :bbbat:
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