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matman9 · Joined: 19 Jun 2010 Posts: 9

I bought my new Weber Smokey Mountain Bullet the "Low and Slow" BBQ book marinated 2 chickens with Mojo Criollio and got ready to cook. My first problem started when I couldn't get the chimney starter to engage. After many pages of newspaper I finally got the thing lit. The initial smoke died down (or so I thought ) so I placed the chicken on the grate. I kept watching but the cooker didn't seem to be heating up. The temp gauge was reading below 200. After checking the Weber assembly manual I realized I had the water pan direcly on the coals and not on it's proper bracket. I corrected that but it was too late. The chickens tasted like they had come out of a 3 alarm fire. They had a heavy smokey smell, they were moist but just didn't taste very good. I'm not giving up however and tommorow morning I am marinating 2 more chickens and hope to have a better outcome tommorow evening

k.a.m. · Posted: Jun 20 2010 Post subject:

Welcome to the ring matman9, looking forward to seeing some pics of your cooks. Smile

Sorry to here your first cook was not a success. But I am glad to here you are getting right back on the saddle. Very Happy

Here is a link to the virtual Weber bullet that might help you with your cooker.
http://www.virtualweberbullet.com/
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nes_matt · BBQ Fan Joined: 04 Jun 2008 Posts: 266

Chicken will soak up the smoke, so go easy on the wood chunks until you get a handle on it. And choose something lighter like apple vs mesquite (which I find to be overpowering).

Also, sounds like maybe your charcoal was wet/damp? I can usually get a light with a single sheet. I should qualify that: they won't be glowing red after that sheet, but lit enough to finish up the job on their own. I plan about 10-15 minutes to get a chimney going. Let it cook on its own until they are glowing red and there's no flame visible.

Also, did you light the coals per weber's instructions, or did you use the minion method? You would think at this point weber would change their directions to the minion method, but they haven't...

Good luck tomorrow. We've all had bad experiences. don't be discouraged.

eccho108 · Posted: Jun 20 2010 Post subject:

Real men don't read the instruction manual until at least 2 chickens later.LOL Razz

Hang in there, tomorrow will be a better day, and without today there would be nothing to smack talk about later..... Twisted Evil

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cityevader · Posted: Jun 20 2010 Post subject:

Also wait for the temp to stabilize and the smoke to initial subside. While in operating mode the smoke will be much much less than when it's first started. Takes maybe 1/2 hour?.

Low and slow isn't true for poultry...300� or more (I like 330�) will give a vastly superior turnout. If you have a meat thermometer, cook to 170� for perfectly moist chicken.
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Skidder · BBQ Super Pro Joined: 10 Feb 2008 Posts: 1720

nes is correct. Go real easy on wood. Poultry and ground meats soak wood smoke more than most anything else. You can always add more smoke the next time but you can't get it out once it's in. Good luck on smoke #2.

Big Ron · Posted: Jun 20 2010 Post subject:

Sounds like many of us first cooks. A nice clean buring fire will fix it. I suggest buying several large bags of cheap charcoal and practice tending the fire until you get the hang of how to get a long clean burn. Best of luck
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cityevader · Posted: Jun 20 2010 Post subject:

USDA Monkey · Posted: Jun 20 2010 Post subject:

I don't care for chicken on the WSM unless it's done without the water pan at a higher temp with very little smoke. This way the skin is crisp and the chicken isn't over smoked.
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matman9 · Joined: 19 Jun 2010 Posts: 9

Thanks for all the input. Chickens are marinading as we speak. I'll be going home at 5PM MT to try again. I'll go easy on the wood chunks this time. I will let you all know how they turn out. Thanks again

PearchMan · Posted: Jun 21 2010 Post subject:

cityevader · Posted: Jun 21 2010 Post subject:

got pics?
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Since Christ DIED for us, we should LIVE for Him!

To make the ° temperature symbol, hold the Alt key while typing 248 on keypad.
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OkieJay · Posted: Jun 21 2010 Post subject:

This tip from an old post may help lighting the chimney:
For the longest time I crumpled my newspaper into balls and stuck it under the chimney. It worked, but not great. Then I found instructions that said to take 2 full sheets of newspaper twist/roll into a long loose stick, then form it into a donut and place it under the chimney. The open center lets the air flow through and the charcoal starts MUCH quicker.

These days I use the side burner, but on those occasions I have to rough it this trick never fails me.

Jay
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ceedubya · Posted: Jun 21 2010 Post subject:

Muscleman305 · Newbie Joined: 28 Apr 2010 Posts: 86

Muscleman305 · Newbie Joined: 28 Apr 2010 Posts: 86

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bmoney10 · Posted: Jun 21 2010 Post subject:

Hang in there, matman. This is my first season with the smoker as well. I used the book Low and Slow to get my start. Went through all the lessons one by one. Finally did Lesson 5 (pork shoulder) yesterday and it turned out great.

You'll get it. Just takes time. The biggest thing the book taught me was how to build a nice clean burning fire.

Have fun with it and keep us posted!
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Jarhead · Posted: Jun 21 2010 Post subject:

Don't feel bad, it has happened to us all. They are not being honest if they say it hasn't. Rolling Eyes

Feed the dog and go back to the meat store. Laughing

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Soybomb · BBQ Fan Joined: 10 Nov 2009 Posts: 373

Home depot or lowes sells weber starter cubes, they're awesome for getting your fire going. No messing around with newspaper, paper towels, oils, finding the perfect roll, etc. Light 1 cube, put your chimney on it, and it will start.

Like the others said, I'd encourage you to leave the water pan empty on your next cook and try for 300+ temperatures for chicken and stay light on the smoke until you get a feel for it.

Good luck!