Chicken Breast on the Mini-WSM.

kbuckeye

Fire Starter

Original poster

Sep 18, 2015

46

21

South Carolina

• Nov 23, 2015

• #1

This is my second smoke. Decided on chicken breasts sprinkled with all sorts of things. Old bay, OP, GP, Seasoning Salt, and pepper. I am pretty simple when it comes to seasonings. I usually just throw on whatever I pull out of the cabinet.

Smoker is going at 250* right now. I am still trying to figure this smoker out. I am having a difficult time getting it to higher temps.

These are the chicken breasts.

IMG_0895.JPG

• kbuckeye
• Nov 23, 2015

Stay tuned.

 

joe black

Master of the Pit

OTBS Member

Jan 25, 2015

4,535

341

Greenville, SC

• Nov 23, 2015

• #2

Welcome brother sandlapper. If I could make a suggestion. Keep a record of the seasonings that you "throw on out of the cabinet". Sooner or later you will have a cook that will impress you and it would be nice to be able to replicate the recipe. Just my $0.02.

 

kbuckeye

Fire Starter

Original poster

Thread starter

Sep 18, 2015

46

21

South Carolina

• Nov 23, 2015

• #3

Joe Black said:

Welcome brother sandlapper. If I could make a suggestion. Keep a record of the seasonings that you "throw on out of the cabinet". Sooner or later you will have a cook that will impress you and it would be nice to be able to replicate the recipe. Just my $0.02.

Click to expand...

Thanks for the tip!

 

kbuckeye

Fire Starter

Original poster

Thread starter

Sep 18, 2015

46

21

South Carolina

• Nov 23, 2015

• #4

Plate picture.

Overall they were great. It was getting late and IT was only 140. Pulled them and on to the grill they went to finish. Have to get more familiar with the Mini but we are getting there.

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