or Connect
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Smoker Builds › Mini-WSM › Fritz's mini WSM build
New Posts  All Forums:Forum Nav:

Fritz's mini WSM build - Page 5

post #81 of 93

 

Pressed for time the other night I did some burgers and Drumsticks! Yummm!!!

post #82 of 93

Or how about the best combo ever. Slow smoked and then Seared, Behold the Burger Dog!!!!!!!

 

post #83 of 93

Reverse seared stuffed burgers...stuffed with salsa and blue cheese!

post #84 of 93
Thread Starter 

I decided to go with some smoked chicken breasts.  We always have them on hand.  I used the recipe in Jeff's book.  I have them on the smoker right now.  I'll post Q-views when I finish smoking them.

post #85 of 93
Thread Starter 

I was looking for something to smoke that was going to be relatively quick and easy.  I decided to go with the smoked chicken breast in Jeff's book.  I mixed up the spices and allowed them to sit for about 45 minutes.

 

I used apple wood and kept the temperature at 240-260F.  After about an hour and 30 minutes I put in a probe and the breasts were 170.  So a little over cooked.  But we ate them just the same.  The recipe calls for a little cayenne pepper, I went a little light, but the family thought it was a little spicy.  I liked it but will drop down a little on the cayenne.

post #86 of 93
Thread Starter 

I made a batch of spicy smoked pretzels.  These are really tasty, but the cayenne builds up.

post #87 of 93
Thread Starter 

I had issues keeping the temperatures down.  It kept going up to 225 or higher.  I added some snow to the water pan and was able to keep the temperatures down to 190-ish.

post #88 of 93

What fuel were you using?

post #89 of 93
Thread Starter 

Charcoal briquettes.

 

Used chunks of pecan for the smoke.

post #90 of 93

Never tried below 200.  I can do 200 easy.

post #91 of 93
Thread Starter 

 

Care to share any tips for holding 200?

post #92 of 93

I have a gold so it is abit differant.   I just had one side vent barley cracked.  Had wood mixed in too.

 

Joe gold with fire basket

 

 

 

Just a diffuser, no terra cotta pot.

 

 

This is how the basket looked.

post #93 of 93
Thread Starter 

Last weekend I smoked a pork loin.  It was really tasty.  I used the recipe in Jeff's book for a butt.  I smeared it with mustard and coated it with Big Bald BBQ rub.  Here's the before and after.

 

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Mini-WSM
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Smoker Builds › Mini-WSM › Fritz's mini WSM build