I dry smoked 8 leg quarters earlier today using a little pile of leftover last smoke charcoal (mix of lump, wood, and KBB briquettes), a couple pieces of new apple wood, then new KBB briquettes and mesquite lump, stacking on and around the pile. I fired up the chimney with a 3/4 load of KBB, dumped that on the pile when it was ashed over. I leave the WSM midsection and top off and just let the pile burn full open for about 15 minutes. Then I add the WSM midsection and top. Only takes about five minutes for the TBS to appear. Loaded the meat, stabilized at 325F, unloaded around 90 minutes when IT was 165F. Used chipotle infused olive oil and Tony Chaterfrenchname Creole seasoning. Mopped afterwards with Bone Sucking Sauce. YUMMY!
I just went in to take pics of the six remaining leg quarters but my wife had already put them away in the frig. She didn't wash my pans though! Had to take a picture. Sorry, couldn't resist. :laugh1:
There was enough heat left in the WSM I'm smoking 4 big baking potatoes to go with dinner tonight. Checked them when I took the pic just now and they're done.
I just went in to take pics of the six remaining leg quarters but my wife had already put them away in the frig. She didn't wash my pans though! Had to take a picture. Sorry, couldn't resist. :laugh1:
There was enough heat left in the WSM I'm smoking 4 big baking potatoes to go with dinner tonight. Checked them when I took the pic just now and they're done.
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