Really confused,have not been able to get tempetures over 200 degrees when using charcoal that shows I am smoking,if I go to the big door and not fire box,do I have to take out the heat management plate?,then build big enough fire to get temptress up to the 350+ degrees? Any advise from some of you Pros?
No sir,have not will definitely view it,in charge of smoking a turkey for turkey day,so I need some lessons quick-thank-Have a great turkey day yourself-Go Cowboys
Yoder_Herb wrote:Have you watched this: viewtopic.php?f=49&t=132
Oh, Good Lord! Where has this video been since I purchased my Wichita several years ago!? What an awesome demonstration and instruction on a good clean fire! For the Wichita, I found that adding just one split and an occasional splash of lump does just what you stated in this video.
My only comment/recommendation on the video is that it should be on YouTube! Whenever I'm looking for videos like this, I always check YT. Maybe I need to start looking at Vimeo.
Anyway, very great video. Well documented and fool proof after you work on the technique of what's described. Thank you!
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patrickd26 wrote:Yoder_Herb wrote:Have you watched this: viewtopic.php?f=49&t=132
Oh, Good Lord! Where has this video been since I purchased my Wichita several years ago!? What an awesome demonstration and instruction on a good clean fire! For the Wichita, I found that adding just one split and an occasional splash of lump does just what you stated in this video.
My only comment/recommendation on the video is that it should be on YouTube! Whenever I'm looking for videos like this, I always check YT. Maybe I need to start looking at Vimeo.
Anyway, very great video. Well documented and fool proof after you work on the technique of what's described. Thank you!
Thank you. I'm happy that the video was helpful for you.
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Candyman wrote:So any advise as to how long to cook 12 pound bird and at what temp
That's around the size I cook. At 275* it is somewhere around three and a half hours give or take to get done. But make sure the bird is to the temps Herb listed.
So does a dripping pan go under cooking rach on top of thr heat management plate?
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If you want to use a pan, I would put it on the bottom grate and either cook the spatchcocked bird on the top grate, or get bakers racks to raise it up so it isn't buried in the pan. You can just set it in the pan if you'd like to, but I prefer to not have its (the bird's) air blocked by the pan.
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Yoder_Herb wrote:275 to 325 until the breast is 160 and the thighs are 175.
Hi herb-still need cooking help-did watch video as u suggested-Looked like a lot of help-Got good charcoal base,warmed wood as u suggested-Problems-Still unable to get tempetures over 250"-and every time I add a piece of wood it catches fire with immense smoke.Could it be the wood I am burning? Just using seasoned pieces of cut up oak trees,my first bird nearly burned on out side and really a smoky flavor -Help
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How seasoned (old) was the oak wood you used? Oak can take two years or more to season sometimes and if oak isn't seasoned, it is very hard to burn efficiently.
What Kirby said.
Also, to reach that temperature, you need almost double the coal base to start with, and then 2 or 3 times the amount of wood on the fire when you need to feed it, or, put wood on more often, even of the previous wood is not all burned yet.
If you have wood that is still wet, you will get the smoke like you stated. You can try to leave the firebox door open 2" or so to help with the smoke problem.
Thanks again,my wood is definately seasoned its at least 3 years old,I don't burn fireplace,,think it might have been wet I noticed in your video looked like much larger pieces of wood,and guess it had been cut! Mine just small pieces full bark,guess I will look for some different wood-I did get the lump charcoal and the charcoal basket as u suggested
High herb,hope all is well-improvements since last post-Did get the lump charchol and starter basket,double wood on start up as you suggested and left door open,did help immensely with smoke,and finally got heat up to about 325-did a small chicken for about 3 hours-got in off cooker and back half didn't cook-Am I supposed to rotate as food is cooking,side closest to fire box very brown?
Where did you have the meat in the cooker, right, left, center?
Did you have the heat management plate in?
Rotating is an option. Take your periodic internal temperature readings with a quick read thermometer and rotate if necessary.
Ok,thanks,had chicken at end away from fire near stack,guess it needs to be at other side?
I would at least have it in the middle of the cooker at a minimum.
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