My first time smoking chicken in my 18 1/2 inch WSM got off to a HOT start. I tried the minion method and wound up with a temp of 450+ degrees in very short time. I did not use water because I wanted the skin to be crispy not wet.I vented the cover using waded up aluminum foil and got the temp dow to 325 degrees. The birds turned out pretty good but it was more work than fun. jtstitzel suggests I use water to control the temp. I will definitely take his advise.