Hey All,
Great to join to the group. I've been hovering over a grill since I was 5, and still throw everything over fire 3-4 days a week. I love grilling for lots of people, and really want to bring my smoking skills up and start playing with different meats and preps. I just got a Weber Smokey Mountain 18.5 last week, and have just tried ribs, Copper River, Pork Shoulder and Chicken with mixed results. I'm anxious to learn more from everyone, and I've been reading the forums the last few weeks before buying my WSM.
I'd love any tips for seasoning the smoker, and updates to make. I ordered a new digital thermometer and gaskets to start. Look forward to learning more from everyone and getting this new journey going!
Here's a pic of my chicken, which came out great. Crispy on outside, moist inside. I was overanxious to try something, and did a 1 hour brine, with a poultry rub and a 3 hour charcoal smoke at 350 on the Weber lid thermo. C
an't wait to try more.
Chris
Great to join to the group. I've been hovering over a grill since I was 5, and still throw everything over fire 3-4 days a week. I love grilling for lots of people, and really want to bring my smoking skills up and start playing with different meats and preps. I just got a Weber Smokey Mountain 18.5 last week, and have just tried ribs, Copper River, Pork Shoulder and Chicken with mixed results. I'm anxious to learn more from everyone, and I've been reading the forums the last few weeks before buying my WSM.
I'd love any tips for seasoning the smoker, and updates to make. I ordered a new digital thermometer and gaskets to start. Look forward to learning more from everyone and getting this new journey going!
Here's a pic of my chicken, which came out great. Crispy on outside, moist inside. I was overanxious to try something, and did a 1 hour brine, with a poultry rub and a 3 hour charcoal smoke at 350 on the Weber lid thermo. C
an't wait to try more.
Chris
