Weber Smokey Mountain top temps?

[binxpercy]

Hi all! I like smoking my chicken at around 325-350 sometimes. Will the WSM get me that high? I got an 18” a while back but have only done really low and slow pork and chicken on it…. And I’m planning for bbq chicken for a party this weekend and I could use the WSM’s capacity. Anyway… thoughts?

 

[O'Basque]

Hi all! I like smoking my chicken at around 325-350 sometimes. Will the WSM get me that high? I got an 18” a while back but have only done really low and slow pork and chicken on it…. And I’m planning for bbq chicken for a party this weekend and I could use the WSM’s capacity. Anyway… thoughts?

Yup, you can get it up to 325-350 without any problems. I maxed out the thermometer on my WSM once

 

[gmc2003]

I have a 22" WSM, and although I've never tried to get my temps up that high(at-least not that I can remember). I believe it's possible it you have the charcoal ring 3/4s loaded with lit coals. Lump would get it hotter. Also you may want to remove the water pan or diffuser plate to allow for direct heat. Vents top and bottom would be fully open obviously. If your using the lower rack make sure you have a set of tongs that can easily reach it.

Chris

 

[binxpercy]

Yup, you can get it up to 325-350 without any problems. I maxed out the thermometer on my WSM once

Guessing you just loaded more lit coals in, like gmc2003 suggested?

 

[sandyut]

Guessing you just loaded more lit coals in, like gmc2003 suggested?

More lit coals and a dry water bowl. 350 should not be an issue. When I was leaning my WSM i hit 350 all the time at start up and then wasted time trying to bring it back down.

 

[noboundaries]

+1 above. 22" here. Easy to get 325°F+ for poultry. And don't sweat it if it goes higher. Poultry likes high heat.

One thing I've learned is face the the breast on the opposite side of the top vent. The side under the vent will be hotter due to airflow through the WSM (tested by me). By placing the breast on the opposite side of the top vent, the more forgiving dark meat will get the higher heat so you don't overcook and dry out the breast.

 

[O'Basque]

Guessing you just loaded more lit coals in, like gmc2003 suggested?

Yea, filled 3/4 with lit coals, lump not briquettes, all vents open to the max and no water in the bowl. That’s how I seasoned/burned off the excess chemicals off of mine. I know it’s a bit different with meat in there but I maxed out the thermometer and was definitely above 400 so even with it loaded it shouldn’t be a problem

 

[normanaj]

I've had my little 14.5 well over 350.