My first thread started here...might be a while before the pictures come through.
Using my Weber 22.5 kettle to start the coals. She's been very good to me for a long, long time! Hope she doesn't get too jealous about the new member of the family.
I'm certain that she'll continue to get a lot of use...especially on the weekdays!
I did JIRodriguez' mod to pass my Maverick 732's probes through. A big shout-out to Johnny!
http://www.smokingmeatforums.com/t/94076/wsm-mods
You can see the hole right in the middle of the picture below. I only have one hole drilled, because I only have one Maverick paired set, and both probes pass through easily. I can see that I'll have to get another temp kit sometime to be able to monitor more than just one piece of meat.
I also got the gasket kit on E-bay that is made just for the WSM.
I put gasket on the rim where the lid mounts. I did not add gasket to the bottom part: it fits tight already! And...I didn't see any leaks there during the smoke.
I also put the gasket on the door instead of the enameled arch on the cylinder as was shown in the picture on E-bay. Had I put it on the cylinder, it would have stuck out from the sides of the door. It seemed to turn out well this way! I have enough gasket material left to do this all over again, and then some.
Anyway, back to the smoke. Here's the finished product. Beautiful day here in northern MD...took a short ride while the quarters were smoking, but it's a good thing I didn't ride long: the chicken quarters cooked pretty quickly!
I brined the chicken for a few hours, and I used the SnakeBite rub I found here.
http://www.smokingmeatforums.com/a/shooter-ricks-snakebite-chicken-rub
I had all I needed except for thyme. (Hmmm...probably a bad joke in there somewhere!) I was surprised that the wife even had some wasabi powder in the cabinet!
The pit was running in the high 250's...monitored just below the upper grate. The Weber lid thermometer read about 30* lower. Wondering if it is really that much cooler at the dome, or if the brand-new thermometer in the lid is that far off!?! (I'm not going to trust it!)
I preheated my oven, and took the quarters off at an IT of 170*. Popped them into the preheated oven for a quick couple of minutes to get the skin a little more crispy. They turned out great! Even my picky daughter liked them, and that's saying a lot!
Thanks to all of you out there who have provided all of the great posts I read before I attempted this!
Using my Weber 22.5 kettle to start the coals. She's been very good to me for a long, long time! Hope she doesn't get too jealous about the new member of the family.
I'm certain that she'll continue to get a lot of use...especially on the weekdays!
I did JIRodriguez' mod to pass my Maverick 732's probes through. A big shout-out to Johnny!
http://www.smokingmeatforums.com/t/94076/wsm-mods
You can see the hole right in the middle of the picture below. I only have one hole drilled, because I only have one Maverick paired set, and both probes pass through easily. I can see that I'll have to get another temp kit sometime to be able to monitor more than just one piece of meat.
I also got the gasket kit on E-bay that is made just for the WSM.
I put gasket on the rim where the lid mounts. I did not add gasket to the bottom part: it fits tight already! And...I didn't see any leaks there during the smoke.
I also put the gasket on the door instead of the enameled arch on the cylinder as was shown in the picture on E-bay. Had I put it on the cylinder, it would have stuck out from the sides of the door. It seemed to turn out well this way! I have enough gasket material left to do this all over again, and then some.
Anyway, back to the smoke. Here's the finished product. Beautiful day here in northern MD...took a short ride while the quarters were smoking, but it's a good thing I didn't ride long: the chicken quarters cooked pretty quickly!
I brined the chicken for a few hours, and I used the SnakeBite rub I found here.
http://www.smokingmeatforums.com/a/shooter-ricks-snakebite-chicken-rub
I had all I needed except for thyme. (Hmmm...probably a bad joke in there somewhere!) I was surprised that the wife even had some wasabi powder in the cabinet!
The pit was running in the high 250's...monitored just below the upper grate. The Weber lid thermometer read about 30* lower. Wondering if it is really that much cooler at the dome, or if the brand-new thermometer in the lid is that far off!?! (I'm not going to trust it!)
I preheated my oven, and took the quarters off at an IT of 170*. Popped them into the preheated oven for a quick couple of minutes to get the skin a little more crispy. They turned out great! Even my picky daughter liked them, and that's saying a lot!
Thanks to all of you out there who have provided all of the great posts I read before I attempted this!
