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  1. DSCN0248.JPG

    DSCN0248.JPG

    • gwschenk
    • Media item
    • Comments: 0
    • Album: First Pulled Pork
  2. DSCN0249.JPG

    DSCN0249.JPG

    • gwschenk
    • Media item
    • Comments: 0
    • Album: First Pulled Pork
  3. DSCN0246.JPG

    DSCN0246.JPG

    • gwschenk
    • Media item
    • Comments: 0
    • Album: First Pulled Pork
  4. gwschenk

    1st Cook with the new smoker

    Got a 18.5" WSM. My current method is to use a full Weber chimney of briquettes and a couple of apple chunks. No water in the pan and vents open, then using the bottom vents to control the temperature. When using water in the pan, the temperature was lower and the chickens would take 3 hours. I...
  5. gwschenk

    Smoking Chuck Roast this Week

    Gotta ask. How'd it come out?
  6. gwschenk

    ThermoWorks DOT Inquiry

    So, after several smokes with my new WSM 18.5, it's time to get a thermometer. I've been going by the stock thermometer up to now. I like the ThermoWorks ThermoPop, so I'm considering the DOT for both food and smoker temperature.  Anybody have any experience with this?
  7. gwschenk

    1st Cook with the new smoker

    What I learned about chicken here on the board is to go with higher temps. 300 or higher. Then crisp the skin directly over the fire. My chickens, spatchcocked, are ready after 1.5 hours. With the higher temps it's easy to overdo them, I had one get to 185 and it was dry. Like nstolzner I've...
  8. gwschenk

    First smoke

    Good luck with that, looks cool. Newbie here, too, and I've been smoking chickens while learning to control my smoker. Cheap and they come out good, even when I screw up!
  9. gwschenk

    1st Cook with the new smoker

    Let us know how it goes.
  10. gwschenk

    first smoke, goin in head first!

    Good luck with the butt. I'm new to this as well, with a 18" Weber Smokey Mountain. I've done about 5 chickens and two racks of baby back ribs. Chickens are inexpensive and have been a good way to learn about my smoker. I've learned how to control the temperature, at one point of the process to...
  11. gwschenk

    Weekend cooks....

    The chicken looks great! I'm trying to perfect chicken on my WSM. So, you did not us the water bowl at all?
  12. gwschenk

    First time Spatchcock chicken

    How was the skin? After four smokes I'm still looking for the happy medium between tender, juicy chicken and crispy chicken. On my WSM 240 would not have crisped the skin, even without water. They've all been delicious though!
  13. gwschenk

    New Lang 36" Patio with Chicken Legs

    I bet it's fun. Nice smoker, and nice chicken.
  14. gwschenk

    Juciy Delicious Brisket and Hot Links!

    Man, that looks great.
  15. gwschenk

    I'm green and need tips!!!

    Howdy. Rookie here as well. I've been smoking chickens as way to learn my smoker. I've smoked three chickens, and a rack of ribs, so far. Each smoke has been a learning experience. I have a good handle now on controlling the temperature. And also have been eating lots of delicious chicken, even...
  16. gwschenk

    How often to add wood chucks to wsm

    Another newbie here, also with a new WSM 18.5. I've been smoking chicken as part of my learning process. I've been using three chunks of apple wood mixed in the charcoal as noboundaries described. It's given me good smoke flavor in my chickens. The WSM has given me some delicious chicken. Good...
  17. gwschenk

    1st smoke...St. Louis ribs...thanks for all the input folks!

    Sounds good.
  18. gwschenk

    Care package for the college kid

    Boy, that's going to be better than the popcorn and the peanut butter and jelly sandwiches I lived on.
  19. gwschenk

    Saturday Snack

    What temperature did you cook at? How was the chicken skin, crispy? Any issues with doing chicken and tri tip at the same time?
  20. gwschenk

    Boats, BBQ, and Brews!!!

    Looks good, boats and Q. TFPU!
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