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1st smoke on the WSM 18.5

post #1 of 11
Thread Starter 

Just got doing my first smoke on my new WSM 18.5. Did the break in first on the day I picked it up, and smoked the whole chickens on the second day.  The weather wasnt exactly the best this past Thur in Nebraska as the temps were in the low 30's and the wind was kicking up to @ 20 mph. But you know when you get a new smoker... its game on no matter what the weather is.

 

I brined these overnight with Kosher salt, sugar and some light chicken rub. Threw in some Kingsford with some apple chunks and away we went. Smoker held stready at @225 the whole way with no movement even with the wind. O yea.. my beer of choice for the beer can smoke... Milwaukee's Best Light.. yea buddy.  LOL, I ordered it at a bar in Chicago recently and the bartender looked at me and said " what do you think this is, the VFW? " I had to laugh.

Man these turned out great! Juicy and tender!  I didnt get any other pics as the kids came home from school and had to start making the rest of dinner.

 

I joined this forum intending to get some feed back and advice on  some elec smokers because I wanted a "set it and forget it" smoker that I thought only was possible in a elec. Well after a TON of reading on this site I decided to get the WSM instead because I still liked the old school way.   I think it  was a great purchase. Thanks to all the people that post ideas and thoughts.

post #2 of 11

I think the WSM was a wise choice. I see one in my future someday. Your chicken came out picture perfect. Do you eat the skin and how was it if you did?

post #3 of 11
Thread Starter 

Heck yea, I love the skin. It was crunchy not soggy like I have read some people have had. I propped the door open a little on  and took the temp up on the WSM to @ 300 degrees for about 25 minutes at the end. I think this helped with the skin.

post #4 of 11
Quote:
Originally Posted by mike5017 View Post

Heck yea, I love the skin. It was crunchy not soggy like I have read some people have had. I propped the door open a little on  and took the temp up on the WSM to @ 300 degrees for about 25 minutes at the end. I think this helped with the skin.


Never read that before, but it's certainly worth remembering. With today's meat prices, a smoker has to do a good job on chicken.

Thanks for your help.

post #5 of 11

Looks great!!

 

       Craig

post #6 of 11
Fine looking birds. I bet they were delish. I recently got a WSM and I love it.look forward to more cooks from you soon. grilling_smilie.gif
post #7 of 11

Nice birds

 

Just cant beat the WSM. I like my 18.5 also

post #8 of 11

Great job on them yard birds!

 

I love my WSM...I have the 22.5" and am trying to figure out how to take it on vacation!

 

Bill

post #9 of 11

Nice looking birds! I bought WSM 22.5 in Dec and love it. I smoked a pork shoulder in Dec and got 15 hours at 230.

post #10 of 11

Glad you like the smoker!  Those birds look awesome.  Low and Slow by Gary Wivott is a good beginner's guide for the WSM and the Weber Smoke cookbook has some really good recipes.  Once you go thru Gary's book lesson by lesson you'll know your cooker inside out.

 

If/when you get a Mav you can either drill a hole or cut a slot in the top of the center section so the wires aren't pinched with the lid.  I also added some garage door handles to help lift the center section but I'd install fire pit handles if I had it to do over again.

 

Wire slot cut with a dremel:

 

 

Part Number: 61486 Handles:  http://www.ereplacementparts.com/handle-fireplace-p-1475698.html

 


Edited by Bama BBQ - 2/13/13 at 4:53pm
post #11 of 11
Nice looking bird!
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