First WSM smoke w/QView

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
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.  

Very nice. Nice addition with the WSM also. I want to get one but I got too many builds going on. So I ended up picking up a weber performer and love it. Gotta finish up this 200 gallon build so I can Go back to full stick. Lol. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts