WSM Smoked Chicken -- Step4:Load the Smoker

[floorguy314]

i add 12-16 oz of apple cider vinegar to the as much water and bring it all to a boil before i add it to my smoker. it causes ther smoker to come up to temp faster and adds to the soaked applewood chips too. in my garage i always have a bins of apple, cherry, mesquite chips in several containers constantly soaking so they are ready to go when i need them.and i do not clean my smoker each time i use it. i do with the bbq but not the smoker. that be likecleaning my hunting jacket every year.not!

[WmHenry95]

I put used truck tire chunks in with the wood to add a surprise taste for the in-laws..

[johnnybagofdonets]

I put lemonade powered mix in water bath when doing chicken and cranberry mix when doing pork...

[videoalexs]

I personally only post what works well for me. I've tried soaking wood..no difference at all on smoke with hard smoke wood that doesn't soak up water anyway, so I choose to not do it. Water temp makes no diff either if your fire is set up the way I show to do it. I smoke often and have perfect and consistent results, so the methods posted here are not theory, but proven techniques. Other techniques work great too, so do what works, but be flexible to try new things...that's my motto. thx

[biffula]

Some of this is bass ackwards. Water should have been heated before the birds were ever put on. Also, soak the wood chips for at least 30 minutes before putting them on.

[themanwhothinks]

@biffula never heard of anyone soaking wood chips before

[videoalexs]

Had my WSM now for over 4 years and it looks/works like new. IMO, a clean smoker makes for better tasting and consistent results no matter what you smoke. Only takes a short time to clean if you do it regularly (15 min). I smoke with my WSM 12 to 15 x's/year and clean within days after each use. Use a soft non-scratching scrubber on the outside first, then inside, lots of water, no soap (kills smoked foods if any residue), fully dry in sun, keep it covered and it's set to go for the next smoke.

[Trashfished]

That sqeaky clean smoker and grill is just NOT right.

[ofd23]

Never never add wood to your fire after the meat is on. You should always put the wood on as the coals are heating. Slight smoke is good, thick smoke is bad. You should also put the water pan on as soon as you assemble the smoker. This will help the smoker come down in temperature faster. You want the temp to drop before you have it at your set temp or you will be fighting temp throughout the cook. Just a few helpfull tips for ya :)

[ed563]

you should have put the water pan in while the coals were pre heating, the cold water draws an enourmous amount of heat from the coals now, and lengthens cooking time, water should have been up to temperature before putting the bird on. thats my theory.

[dav1099]

I know this is a stupid question , but why do you wrap the outside of the water pan? everyone else wraps the inside to ease cleanup.

thanks for posting

[1qazwsx333333]

i like it smoked with nothing just on the smoker with plain chicken wings there the fucking best

[yerrj]

take a lemon, cut it in half and put it under the breast skin, flavors the meat and looks like the chicken has boobs.

[requirezapen]

soak wood chips in red wine 4 a great flavour

[simpleman11585]

do you ever soak the wood chips in water before putting them in the smoker?

[videoalexs]

Great suggestion. I'll use it! thx

[BornIntoDarkness]

Something I found useful is to take a knife and make a notch in the door knob to indicate where the locked position is, also I turn the door upside down as it seems to hold more of the smoke in.