So this past weekend host a cookout with friends (about 20 people), my major downfall is forgetting to take pictures of the meat before and after, but I do have one shot. Anyway this was to break in the brand new WSM 22.5. The WSM did about 20 pounds of pork butt (just on one grate, I was clearly impressed), and my trusty Master Forge, which I have had for 2 years, is now my power smoker for chicken. For chicken I did about 10 lbs of chicken quarters, and for wings I did about 50 (two frozen bags from wal-mart). First, my thoughts on the WSM: - OMG WHERE HAS THIS THING BEEN ALL MY LIFE!!! - This is coming from someone who has used propane for two years, and just used charcoal once, I already like using charcoal better. - I used the minion method for starting the smoke, and worked to perfect. - If you were like me and came from the Master Forge double door world, you know smoke loss was a pain, and with the WSM its truly night and day. - The only true complaint I have about this smoker is access to the water pan, and the number of times i had to fill it. Concerning meats: - Pork butts I do a traditional "Texas style", dry rub and no injection. Put on a light coat of mustard, apply rub (paprika and pepper based), wrap leave in fridge overnight. I am going to do an injection for the next butts I do, just to see how much of a difference there is. - For my chicken quarters, I treated them like my wings, brine'd them in a sugar/salt/water solution for a day, actually placed a GrillMates rub on the quarters, and the wings, I soaked with some light olive oil, and it really gave the wings a shine. - For woods, the pork butts got a taste of some hickory briquettes, and for the chicken, I hit them with chucks of cherry wood, and a few pieces of apple. Here are a few pics, just of the smokers under the canopy (was raining that day), and the chicken in the Master Forge. Needless to say people were extremely happy.