first smoke on the WSM, its a chicken quarters and top round saturday.

[brady311]

Well today is going to be my first smoke on the WSM. I have these chicken quarters rubbed and in the fridge until I am ready to smoke. I used Scoppers' rub recipe because his chicken looked amazing, I added some rosemary because I love the taste of it on chicken. I am also doing a London Broil (Top Round) as well. Wish me luck and I will post som Q View once I get them on!

chicken.jpg

• brady311
• Nov 16, 2013

 

[themule69]

 It is gooing to be good. Keep the pics coming.

Happy smoken.

David

 

[brady311]

Well I am very pleased with the WSM, however I need a more accurate leave in meat thermometer. What kinds are good? I have heard the maverick is really good so I am going to look into that. Attached are the final products. I like my beef more rare but I am blaming that on the meat probe I have as it told me the temp was 140 which it was more like 150 when I took it off, but it  still had great flavor and moist. The chicken was really good but like I have read on other post, the skin could be more crispy.

beefcut1.jpg

• brady311
• Nov 17, 2013

beefcut2.jpg

• brady311
• Nov 17, 2013

beefUncut.jpg

• brady311
• Nov 17, 2013

chickencooked.jpg

• brady311
• Nov 17, 2013

 

[oldschoolbbq]

Brady, good looking Chicken , the color is marvelous.

As for the thermomneter for the meat , try going to a Bed-Bath-and Beyond , they gave a Polder therm. that will cost under $30. It's not a last forever thing, but it will do for about 3-4 years if you are careful with it.

I've had one for 5 yrs. now and it's about to get so low that I'm tossing it this season .

I've had a Maverick for about 2yrs. now and I love it playing with it and checking it out with an icewater bath then a boil bath to check the accuracy. Stays on 212*F to 32*F and hopefully will stay that way a long time .

Have fun and as always ;