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Dieing to use my new wsm

post #1 of 10
Thread Starter 
Can anyone tell me a shorter 2-3 hour smoke i can get in on a week night? Don't want to wait till the weekend lol
post #2 of 10

wings,.. pork loins... Fatties... :) reverse sear steaks.. hmm.. Im hungry..  what ya hungry for :) Im sure we can all come up with a few ideas of some quick smokes..

I get the "itch" and cant wait til the weekend almost.. well lets see .. EVERY Monday :)

Mike

post #3 of 10

Chicken , my man. biggrin.gif You can do a lot of Chicken in 3hrs. To speed things a bit, Spatchock the Critter. Darn good practice for your learning curve. Gets you well acquainted with your Smoker AND how it cooks.

 

When you get ready for a long cook, start with a Pork Butt. Very forgiving and delicious.

 

Have fun and . . .

post #4 of 10

Oh yea..  spatch chics... :P

post #5 of 10
Tri tip, is quick and not affected by using higher temps. That's my weeknight go to in the wsm.
post #6 of 10
Just start with something simple and learn your new cooker....pork loin would be a good choice.
post #7 of 10
ABT's short for atomic buffalo turds. (Bacon wrapped jalapeños) they take about an hour or so but they are fabulous!!!
post #8 of 10
Wings, spathcocked chicken, pork chops, tri tip, meat loaf, stuffed bell peppers, pork loin, chicken breasts, meatballs, oh this list could get really long!!!!
post #9 of 10

First of all, do you know how to use the WSM?  I'm asking, not judging.  In order to make good Que, you have to master the equipment.  Learning the temperature, guages, quantity of charcoal, cooking methods...all these takes time.

 

If you're a fan of Gary Wiviott, author of Low & Slow, he recommends that your first cook should be Chicken Mojo Criollo.  This is using 2 whole fryers, split in half, along with a bottle of Goya's mojo criollo; olive oil; 1 lemon and salt. 

 

This can be done within your time frame. 

 

In my opinion, take the time to learn the machine.  Heck, once you learn how to work it, jump into butts.  Enjoy!!!

post #10 of 10
Quote:
Originally Posted by kryinggame View Post

First of all, do you know how to use the WSM?  I'm asking, not judging.  In order to make good Que, you have to master the equipment.  Learning the temperature, guages, quantity of charcoal, cooking methods...all these takes time.

 

If you're a fan of Gary Wiviott, author of Low & Slow, he recommends that your first cook should be Chicken Mojo Criollo.  This is using 2 whole fryers, split in half, along with a bottle of Goya's mojo criollo; olive oil; 1 lemon and salt. 

 

This can be done within your time frame. 

 

In my opinion, take the time to learn the machine.  Heck, once you learn how to work it, jump into butts.  Enjoy!!!

 

Excellent advice for any new smoker. Master walking and running will be easier.

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