Andreas1963
Found some matches.
Did a couple of spatchcock chickens last night on my WSM. Turned out great!
Big hit with guests and neighbours. Finished both to 175-180F. Nice smoke flavour and still moist and tender.
I was still having problems maintaining temps though. I did two full chimneys of Kingsford original and at 30 minutes into the cook, temps started to drop. I was running around 340 F and in about 15 minutes it had dropped to around 300F. I had some maple lump charcoal that I started in the chimney using the side burner on my gasser and threw that in. Brought my temps up enough to finish the birds, and I noticed that an hour later, after dinner, the WSM was maintaining 300 F steady. All vents were wide open.
What gives? I've searched the forum regarding this, and some have said they won't use Kingsford due to similar issues. Anyone experience this?
Anyway, the pic is the birds under the broiler to crisp up the skin.
Big hit with guests and neighbours. Finished both to 175-180F. Nice smoke flavour and still moist and tender.
I was still having problems maintaining temps though. I did two full chimneys of Kingsford original and at 30 minutes into the cook, temps started to drop. I was running around 340 F and in about 15 minutes it had dropped to around 300F. I had some maple lump charcoal that I started in the chimney using the side burner on my gasser and threw that in. Brought my temps up enough to finish the birds, and I noticed that an hour later, after dinner, the WSM was maintaining 300 F steady. All vents were wide open.
What gives? I've searched the forum regarding this, and some have said they won't use Kingsford due to similar issues. Anyone experience this?
Anyway, the pic is the birds under the broiler to crisp up the skin.
