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  1. SmokedChicken7-26-2010 002.jpg

    SmokedChicken7-26-2010 002.jpg

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  2. SmokedChicken7-26-2010 001.jpg

    SmokedChicken7-26-2010 001.jpg

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  3. SmokedChicken7-26-2010 002.jpg

    SmokedChicken7-26-2010 002.jpg

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    SmokedChicken7-26-2010 002.jpg

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  5. SmokedChicken7-26-2010 001.jpg

    SmokedChicken7-26-2010 001.jpg

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    SmokedChicken7-26-2010 001.jpg

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  7. walt408

    Hints for first smoked chicken

    I smoked 3 chickens yesterday and they were great. Thanks for all your help. I will start a new thread with all the details and q-view as soon as I figure out how to add pictures to a thread.
  8. walt408

    How to add pictures to a post (How to Q-View)?

    I'm trying to add pictures to a thread without success. How do I add Q-view?
  9. walt408

    Hints for first smoked chicken

    Thanks for the great ideas. Sounds like I need to smoke about 350 degrees. About how long will a chicken take at that temp? Actually, I'm doing 3 chickens; I'm guessing about 2 hours, however I will cook to temp.
  10. walt408

    Hints for first smoked chicken

    I have been smoking on my 18.5 WSM about 4 months now; pork butts (pulled pork) and briskets have come out great. I want to smoke a few chickens this weekend and need some help. I want to keep the birds whole, and probably do them beer can style. I expect brine them and rub them. I would like...
  11. walt408

    How long can the plateau last?

    OK. Within 30 minutes of my original post, as I was about to move the butt from the smoker to the oven, the temps began to rise.  By 9:00pm the butt was 192 degrees. I feel much better (and I like completing the job on the smoker). I'll take it off 200-205. The plateau lasted a little over 4...
  12. walt408

    How long can the plateau last?

    I do not (currently) have another thermometer to check the smoker temp. In the past I have checked the build-in thermometer; it was within 5 degrees of the cooking grate. I did not foil this time. Previous smokes I foiled the meat and I thought the bark was soggy. I wanted to try it unfoiled...
  13. walt408

    How long can the plateau last?

    I am smoking a 10 pound pork butt (picnic end) on my WSM; started at 7:30am. My good thermometer quit working just as I was getting started, so I'm using the built-in lid thermometer and a meat thermometer in the butt. The temp at the lid has been holding 220 - 245 (I'm new at this). The butt...
  14. walt408

    Questions for WSM owners

    I have 4 pieces of scrap 2x4 and 4x4, about 24 inches long, that I set in pairs on the ground next to my 18.5" WSM. I set the lid on one pair and the middle section on the other pair (when getting started). Everything stays clean and unscratched.
  15. walt408

    Lang firebox

    I can't add to the suggestions you have received. However, I like the name Swine Flue.
  16. walt408

    Thermometers for WSM

    I hope so. Why didn't I think of that?
  17. walt408

    Thermometers for WSM

    I just purchased a WSM and have a few questions about thermometers: 1. How do you run the cable for digital thermometers to the outside without doing damage to the cable? Between the lid and the middle cooking seckion? Through the lid vent? 2. Where and how do you place the digital probe...
  18. walt408

    My WSM Arrived Today

    My new 18.5" WSM arrived today! I ordered it from AimToFind.com on Tuesday and it made it here in 2 days. It was $239.99 there, the best price I could find this week. Based on a lot of research, the 18.5" should be perfect for me. If I have a very large group I plan to cook 2 days in a row...
  19. walt408

    Ribs and WSM

    There is lots of info for the WSM at this website: http://www.virtualweberbullet.com/index.html more data (sizes, etc) here: http://www.virtualweberbullet.com/22wsm.html#test1
  20. walt408

    Hello from Israel

    Welcome! I am also new to smoking, however there are many people here that can help answer your questions. I visited Israel last March and had a wonderful experience. Your country is beautiful and historic. Walt
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