smwinnie
Newbie
Saw a deal on a Cuisinart WSM knockoff and decided to jump in.
My wife and I spent four hours smoking some dry-rubbed chicken drumsticks and a little under an hour with some apple juice-brined pork chops. The chops were awesome, but the smoker never got above 215°F and the drumsticks didn't cook through.
Jumped back and forth between the smoker and the web to figure out what the next steps were. So:
My wife and I spent four hours smoking some dry-rubbed chicken drumsticks and a little under an hour with some apple juice-brined pork chops. The chops were awesome, but the smoker never got above 215°F and the drumsticks didn't cook through.
Jumped back and forth between the smoker and the web to figure out what the next steps were. So:
- Finished the drumsticks in the oven
- Ordered some LavaLock gasket material
- Calibrated the built-in thermometer in boiling water (was 10°F low)
- Planning to convert the water pan to a sand pan with a covered tray, and
- Planning to bend the access panel for a tighter fit once the gasket is in place
