Fritz's mini WSM build
- Thread starter fritzmonroe
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fwismoker
Master of the Pit
I decided to go with some smoked chicken breasts. We always have them on hand. I used the recipe in Jeff's book. I have them on the smoker right now. I'll post Q-views when I finish smoking them.
I was looking for something to smoke that was going to be relatively quick and easy. I decided to go with the smoked chicken breast in Jeff's book. I mixed up the spices and allowed them to sit for about 45 minutes.
I used apple wood and kept the temperature at 240-260F. After about an hour and 30 minutes I put in a probe and the breasts were 170. So a little over cooked. But we ate them just the same. The recipe calls for a little cayenne pepper, I went a little light, but the family thought it was a little spicy. I liked it but will drop down a little on the cayenne.
I used apple wood and kept the temperature at 240-260F. After about an hour and 30 minutes I put in a probe and the breasts were 170. So a little over cooked. But we ate them just the same. The recipe calls for a little cayenne pepper, I went a little light, but the family thought it was a little spicy. I liked it but will drop down a little on the cayenne.
I had issues keeping the temperatures down. It kept going up to 225 or higher. I added some snow to the water pan and was able to keep the temperatures down to 190-ish.
I have a gold so it is abit differant. I just had one side vent barley cracked. Had wood mixed in too.
Joe gold with fire basket
Just a diffuser, no terra cotta pot.
This is how the basket looked.
Joe gold with fire basket
Just a diffuser, no terra cotta pot.
This is how the basket looked.
Last weekend I smoked a pork loin. It was really tasty. I used the recipe in Jeff's book for a butt. I smeared it with mustard and coated it with Big Bald BBQ rub. Here's the before and after.
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