bama bbq
Master of the Pit
I smoke-roast birds larger than 12 lbs every year. I do oven temps: 325-350*F. The secret is to get from 40-140*F in less than 4 hrs. If you can cook it in the oven you can cook it on a smoker (which is an outside oven ...but with better temp control).
To get the WSM to 350*F I have a dry foiled water pan and place a skewer between the lid and center section to create more chimney effect. Offsetting the lid does the same thing but I like the skewer.
With an 18", you can also put the door on upside down and prop it open to get it hot (without water).
To get the WSM to 350*F I have a dry foiled water pan and place a skewer between the lid and center section to create more chimney effect. Offsetting the lid does the same thing but I like the skewer.
With an 18", you can also put the door on upside down and prop it open to get it hot (without water).
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