Recent content by japacejr

Well the temp finally settled at 325 on the lid thermometer and 375 on the thermometer in the port. The bird with the internal probe hit an IT of 165 after about 90 minutes so it was definitely a faster hotter cook. I flipped the both birds skin side down and put the grate on the charcoal ring...

I received my WSM on Wednesday evening and broke it in with a spatchcock chicken.  I didn't learn it was in until Wednesday evening so that entire effort was hastily arranged.  You can read about that here:  http://www.smokingmeatforums.com/t/242527/its-here-wsm-22-5 So today I hope to improve...

Is it Kingsford Original or Kingsford Professional? Thanks Chip

Not sure I under stand this part.  Do you mean start with all three bottom bents closed, start the charcoal, put on the cooking chamber and then open the vents slowly to let the temp climb up to my target temp? For this first cook I let everything wide open at first for a couple of hours before...

[Sorry, I thought I had posted this but I guess I never hit submit] Well I pulled it at an IT of 165.  But by that time it was 11:30 PM and I was tired and by the time I got everything put away I had forgotten to take that final pic... so no final QView. The good news, my wife liked it which...

After 2 hour the IT is up to 140 and it sure looks good?  Planning to pull it at 165.

1 spatchcock chicken on the top grate.

Well after reading about a lot of smokers I decided to get a WSM.  And with my birthday coming up the timing was right so I emailed my wife a link to the WSM 22.5. It took longer than expected and didn't make it here for my birthday but tonight it arrived. It arrived in good shape, no dings...

Thanks Brian. I am gonna focus on building a mini wsm right now but I do plan to play with this one some more. It seems really well built. -Chip

Welcome from McKinney

Well I gave it a test run with mixed results.  As expected, temperature control is a challenge.  Especially since I have never used any charcoal smoker before, much less this one. I started off by spraying peanut oil on the inside and adding a lit half chimney of lump to a half bowl of...

I am fairly new to smoking and have my Step Dad’s old electric Brinkman Gourmet Smoker that is rusting out.  So I am in the market for a new smoker.  Leaning towards a WSM 22.5 but haven’t made up my mind yet. In the meantime, I posted to a neighborhood group looking for a used Weber Smokey Joe...

Hi, I'm Chip and I live in McKinney, Texas. I am fairly new to smoking and have been lurking on this forum for a few weeks and decided I needed to sign up. I am originally from Louisiana and am the black sheep of my family as the other men in my family (cousins and brother-in-laws) are all...