Hey Guys,
My WSM 22.5" arrives on Friday and I've heard to avoid it running hot the first few times, that it’s best to season BBQ a couple of times by burning some off cuts from a butchers (chicken skins, bacon and waste cuts) to ensure it gets a good coating inside.
Excitement has got the better of me and I'm hoping to smoke something on Saturday and thought a couple of chickens could be a good option due to not needing to be at a heat as low as Briskets or Pork Butts. Can anyone confirm whether they had any issues when smoking on their WSM for the first time? I saw somewhere that using the water pan on the first few cooks makes it easier to regulate the temp.
Also, what cook times are people getting from there WSM when fully loaded and with a water pan?