Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

FireBoard 2 Drive High Temperature Hanging Chicken

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    FireBoard 2 Drive High Temperature Hanging Chicken

    I used a FireBoard 2 Drive, Pit Viper Fan, WSM 18.5, one Weber Chimney of Kingsford Original, hanging hooks, and a LavaLock Rib Hanger. I cooked at 350 degrees with all vents wide open and the fan. The chicken had a rub and KC Masterpiece BBQ Sauce. The smoker could not maintain 350 without the fan but did so with the fan with the other bottom and top vents open.
    https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
    https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

    Click image for larger version  Name:	IMG-0457.PNG Views:	0 Size:	143.7 KB ID:	1051816Click image for larger version  Name:	IMG-0455.jpg Views:	0 Size:	2.45 MB ID:	1051817Click image for larger version  Name:	IMG-0453.jpg Views:	0 Size:	2.42 MB ID:	1051818Click image for larger version  Name:	IMG-0454.jpg Views:	0 Size:	2.25 MB ID:	1051819
    Last edited by Truckbutt; June 27, 2021, 07:29 PM.

    #2
    Wow, looks fantastic! Just curious, are you looking to get your WSM hotter than 350 degrees? With my 18.5, I fill my Vortex with lump, open up all the vents and remove the side/access door, and I'll get it to 450-475 for the entire cook. Usually it takes 35-40 minutes to cook a spatchcocked chicken, so not sure how long the temp could keep; but if you're looking to get hotter, that's a way to do it.

    Comment


      #3
      Originally posted by Smoking77 View Post
      Wow, looks fantastic! Just curious, are you looking to get your WSM hotter than 350 degrees? With my 18.5, I fill my Vortex with lump, open up all the vents and remove the side/access door, and I'll get it to 450-475 for the entire cook. Usually it takes 35-40 minutes to cook a spatchcocked chicken, so not sure how long the temp could keep; but if you're looking to get hotter, that's a way to do it.
      Never thought of taking off the door/Vortex. How much difference does the Vortex alone make? Thanks.

      Comment


        #4
        Not sure. I only use the vortex when I’m cooking chicken and want to get as hot as possible, so I always take off the door. I’m sure I’ll cook chicken this week, so I’ll try just the vortex (with the door closed) and let you know!

        Comment


          #5
          Originally posted by Smoking77 View Post
          Not sure. I only use the vortex when I’m cooking chicken and want to get as hot as possible, so I always take off the door. I’m sure I’ll cook chicken this week, so I’ll try just the vortex (with the door closed) and let you know!
          Thanks.

          Comment


            #6
            Truckbutt Did a test last night to see how hot my WSM could get with no fan, empty water pan, all vents open, the vortex in, and the side door closed. I got 385-425 for a little over an hour before the temps started dipping below 385. It only got above 400 for about 25 minutes. I'm sure a more experienced user could get longer times, but I certainly ain't one of them

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
            /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here