first smoke on the WSM

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killmeh

Fire Starter
Original poster
Dec 28, 2010
34
10
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just putting the chickens on, more pic in 2 hours when its basting time
 
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you are right, i am surprised how well it performs (compared to the ECB), i got the vents at about 15% for 2 and 20% for one, and it is hovering at about 235 for the past hour
 
altho i did some ribs on the ECB the other week, and they were pretty good, just sucked having to babysit the fire for 4 1/2 hours...altho that might partially be because of the lump, im using kingsford now and the lump is for the pit
 
altho i did some ribs on the ECB the other week, and they were pretty good, just sucked having to babysit the fire for 4 1/2 hours...altho that might partially be because of the lump, im using kingsford now and the lump is for the pit


I am a  lump man all the time. It burns hotter and has so much less ash. Royal Oak is what I use and you can get it from Wally World. I get it for 6.50 or so for 10 lbs. Id give that a test and see how you like it. 

Chris
 
altho i did some ribs on the ECB the other week, and they were pretty good, just sucked having to babysit the fire for 4 1/2 hours...altho that might partially be because of the lump, im using kingsford now and the lump is for the pit
Lump works fine in the WSM, especially for chicken, just make sure you catch the temps on the way up because lump gets a lot hotter a lot faster and once it gets away from you it won't come back down for a looooong time.
 
here are the birds at the 2 hour mark while basting with apple juice

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qukck question, anyone think that putting my probe thru a block of hickory is a problem? only wood i could find quickly and i drilled it out before putting the birds on
 
The only problem that That I see is if you only have hickory, then that is a good problem. I have not read about of wood not to use for a probe.

I think that you will be o.k. I like how you caught the sun's rays while you were spritzing, looks cool.

On a serious note, how are the temps, WSM's run HOT the 1st few smokes? Do you have water in the pan? What are you spritzing with? 
 
Your all good, I have a chunk of mesquite I use for putting my probe through if I want to measure grate temps...... but usually my probe is in the bird... lol.

Birds are looking good! Don't worry about running hot with chicken.... heck if anything it helps to crisp up the skin better. Also I hope you remembered to foil your water pan before the start of the smoke.... it really makes clean up soooo much easier.
 
nope forgot to foil the water pan, oh well live and learn....temps didnt run hot at all i find, started off with half of the ring filled with unlit then put 32 lit on top and temps thru the whole cook (about 4 1/2 hours) were from 225 to 245 with vents at either 15% or 25%...hell it was still chuging along a few hours later at 230 just closed all the vents down, thank god for the minion method, well here are the pics of the chicken done and ready to be eaten

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oh yeah basted with apple juice and pan full of water, idk if its just the 2011 WSM but man the water pan is huge
 
i love it, i used the recipe u can find on the virtual weber bullet board
 
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Now those are some mighty fine looking birds that you have there.
 
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