Hi all,
I haven't posted in a while...actually, haven't smoked in a while. I got my new 22.5 WSM in the other day. I got a little tired of tending the BTLE all day. Thought I would share some pics/story with you folks.
I used the Minion method with a 40 oz. kidney bean can in the center of the charcoal ring with an 15lb. bag of Stubbs briquettes and 4 ea. pieces of hickory and apple wood. 66* at 0630 rising to 81* during the afternoon with a slight breeze(beautiful day!!). I smoked two 6.5 lb. Boston butts and two 5lb. chickens. I put the butts on at 0745 and the chickens at 1230. I was able to maintain temps between about 243 and 255 all day with the occasional spike or drop. Pulled the chicken at 165* after about 4.5 hours or so. I had to finish the butts(IT 180*ish) in the oven at 250* for an hour. I got 9 hours out of one load of charcoal and probably could have stretched it to 10.
The butts were rubbed with a Memphis rub. I injected the chicken with creole butter and savingon(sp) blanc. I added a teaspoon of poultry seasoning to the rub and applied under the skin and to the cavity. The beer can used also filled with wine and some rub.
All in all, I think the first run of the WSM was a success. The chicken was very moist and melt in your mouth. The butts came out with a nice smoke ring.
I haven't posted in a while...actually, haven't smoked in a while. I got my new 22.5 WSM in the other day. I got a little tired of tending the BTLE all day. Thought I would share some pics/story with you folks.
I used the Minion method with a 40 oz. kidney bean can in the center of the charcoal ring with an 15lb. bag of Stubbs briquettes and 4 ea. pieces of hickory and apple wood. 66* at 0630 rising to 81* during the afternoon with a slight breeze(beautiful day!!). I smoked two 6.5 lb. Boston butts and two 5lb. chickens. I put the butts on at 0745 and the chickens at 1230. I was able to maintain temps between about 243 and 255 all day with the occasional spike or drop. Pulled the chicken at 165* after about 4.5 hours or so. I had to finish the butts(IT 180*ish) in the oven at 250* for an hour. I got 9 hours out of one load of charcoal and probably could have stretched it to 10.
The butts were rubbed with a Memphis rub. I injected the chicken with creole butter and savingon(sp) blanc. I added a teaspoon of poultry seasoning to the rub and applied under the skin and to the cavity. The beer can used also filled with wine and some rub.
All in all, I think the first run of the WSM was a success. The chicken was very moist and melt in your mouth. The butts came out with a nice smoke ring.
