First smoke in my WSM 18.5, q-view included

[flyinion]

So I fired up my new WSM for the second time today (first was Saturday for a dry run to see how it did).  It was about 90 out when I fired it up about 6pm for some boneless skinless chicken thighs and some potatoes.  I was going to do ribs but decided to stick to something "stupid proof" in case I had temperature problems.  It was quite windy this evening thanks to a variable direction "Delta breeze" in the Sacramento valley here in NorCal.  I wasn't expecting that, but it didn't seem to affect anything really.  I do plan to build a windbreak because the breeze is quite common in the summer at least in the evening.

So, I fired up about 1/2 or so of a ring of Kingsford Competition charcoal (some was left from Saturday's test run) and because I have two bags of chips from my adventures smoking on my gas grill (4 times total) I used some of the cherry chips.  I think I need to put them in a pouch though as they are burning up wayyy too quick.  I had to add more after an hour as the smoke had stopped.  I lit everything with the minion method with about 10-12 coals.  Surprisingly I had to run the vents wide open to keep about 238-240.  As you can see from the pic of the smoker I had the top grate loaded up.  I wonder if it was overloaded.  The chicken was done after an hour, and the potatoes needed more time.  Once I pulled the chicken off and spread the potatoes around, without changing any vent settings the temp shot up to 275.  The probe potato stayed in the same spot the whole time.  I also had a full water pan so maybe I need less water next time.

So, what did I put on the chicken?   Well, I did my first ever brine along with this smoke.  I think I either let the chicken brine too long or did not rinse it well enough. I suspect the first. I brined for 1 1/2 hours in the following

4 cups water

3 1/2 oz. by weight of kosher salt

paprika

cumin

coriander

Then I put a rub of

home made chili powder (no salt in it)

ginger

coriander

(don't really know what I was going for with these flavors lol)

I put the chicken on a wire rack over a sheet pan and put fresh ground pepper and the rub on one side and let it sit in the fridge for an hour while I got the smoker and the potatoes set up.  Potatoes were coated in olive oil and kosher salt and pre-nuked for 3 minutes.  I learned I need to flip the potatoes mid-cook.  After an hour the bottom 2/3- 3/4 was done and the top was still slightly firm.  Overall the chicken took about an hour and the potatoes took about 1 1/2.  The corn  you see in the sliced meat picture was done on the gas grill.

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• flyinion
• Jul 24, 2012

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• flyinion
• Jul 24, 2012

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• flyinion
• Jul 24, 2012

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• flyinion
• Jul 24, 2012

 

[flyinion]

Oh and yes, in that first picture you can see my attempt to keep the wind at bay with the patio chairs.  I don't think it really mattered.  I didn't get any crazy spikes after moving them away while the potatoes finished.

 

[mr500]

well i do love my 22.5 WSM. Would not give it up for anything...All im about to say is MY .02 ok.....First, were you relying on the factory thermometer in the lid for smoker temps? I dont think u were seeing how I see thet temp probe in the potato. Second, I always keep my exhaust gate all the way open on the lid. I never close it during a cook at all. Some will say that affects temps as it should.   You may have had too lil amount of coals as to why u did not get up the temp. I use RO lump as it burns hotter than kingsford.. Im assuming u wanted to get up into the 300+ range with the chicken.. The top rack u have there isnt over loaded at all.

Also, when there new, the WSM seems to cook a lilttle different than when you get her seasoned up and everything. Mine did.

But still looks like a great cook off

Others will chime in im sure :-)

Mike

 

[flyinion]

well i do love my 22.5 WSM. Would not give it up for anything...All im about to say is MY .02 ok.....First, were you relying on the factory thermometer in the lid for smoker temps? I dont think u were seeing how I see thet temp probe in the potato. Second, I always keep my exhaust gate all the way open on the lid. I never close it during a cook at all. Some will say that affects temps as it should.   You may have had too lil amount of coals as to why u did not get up the temp. I use RO lump as it burns hotter than kingsford.. Im assuming u wanted to get up into the 300+ range with the chicken.. The top rack u have there isnt over loaded at all.

Also, when there new, the WSM seems to cook a lilttle different than when you get her seasoned up and everything. Mine did.

But still looks like a great cook off

Others will chime in im sure :-)

Mike

Nope was not using the lid thermometer.  Weird thing about that.  During the dry run it ran 8 degrees cooler than the probe.  When I loaded all the meat and potatoes on tonight, the probe was running about 15 degrees  cooler instead.  Yes I have read to always leave the top vent wide open and that's what I do.  I picked up the Kingsford Competition stuff since I've heard briq's are more consistent and easier to learn on.  I do agree I think I had too little coals.  I guess I assumed short smoke and not a large load should mean use less charcoal but maybe that's wrong.  Or maybe I should pile it up instead of spread it out when I do that.  I am definitely picking up lump when I'm through the KF.  I heard the Royal Oak is decent and it's available locally for less than $7 for the 8.8lbs bag. 

Oh and I was shooting for 250 according to Jeff's time & temps chart on Smoking-Meat.com.  So I was actually close.  It was just not quite there what with having the vents open all the way and a max of 240 with everything on there.  Like I said when I cleared the chicken off and moved the potatoes around on the rack, the temp shot up actually in the end to past 280.  The probe alarm was set for 280 and it went off about 10-15 minutes after I pulled the chicken.  I just shut it off then since I was just trying to finish the potatoes up.

edit: Oh and yes it was very tasty other than my slightly salty chicken from overbrining.  Guess I can't complain there.  It was literally my first brine attempt ever and the boneless skinless thighs are very thin so they probably only needed 45-60 minutes instead of the 90 they got.

 

[mr500]

with mine, I put an old round coffe container in the middle of my rack, then pour coals around that. Pile on some chunks and when the chimney is ready I pull the coffee thingy out which leaves me a whole. In which goes the chimney. Close her up and smoke away.

Temps could have been affected by the cold meat but ya never know. Temps shot up prolly cause you opened the done and pulled the chik allowing more air to hit the coals. And yeah I like the RO stuff. Sell it here at wally world. Even the Made In USA bag. hahah. (its made in 3 different countries I think)

I think once you cook on her a while the temps WILL stabilized. Mine did and all is good now.

Good job and happy smokin!!

M