That would be a MM-WSM I guess. ;)
I'm really happy about the results I've gotten with my 18 1/2" WSM to date. There's only one problem. For something that size, it's relatively large. Mostly I'm cooking for two of us. I've found that pulled pork and smoked chicken seem to freeze fairly well, but I have several kinds of wood that I'd like to experiment with. (Mulberry, Box Elder, Black Walnut, Cherry, Oak ...) I cannot see making an entire load in the WSM with only one type of smoking wood just to see what flavor it imparts.
So I eyeballed my Smokey Joe (I think it's a SJP in the parlance.) I did some searching and found some information on that other Weber oriented site and picked that up. I got a 32 Quart IMUSA put to use for the middle section. I used a large stainless dog bowl - supported by four 1 1/2" 'L' brackets - as a water bowl and a smaller stainless dog bowl with the bottom removed for a charcoal ring.
I stocked it about 20 briquets and a couple chunks of box elder and when it hit temp, added a brined chicken. (Doh! Forgot my dry rub, but since I want to evaluate smoke flavor, that's probably just as well.) It's not quite as "set and forget" as the WSM. I had to add charcoal. But I was able to hold temperature and the results (presently resting in the oven) sure look good!
The MM-WSM looks like:
Bird in the hole!
And the results:
-walt
I'm really happy about the results I've gotten with my 18 1/2" WSM to date. There's only one problem. For something that size, it's relatively large. Mostly I'm cooking for two of us. I've found that pulled pork and smoked chicken seem to freeze fairly well, but I have several kinds of wood that I'd like to experiment with. (Mulberry, Box Elder, Black Walnut, Cherry, Oak ...) I cannot see making an entire load in the WSM with only one type of smoking wood just to see what flavor it imparts.
So I eyeballed my Smokey Joe (I think it's a SJP in the parlance.) I did some searching and found some information on that other Weber oriented site and picked that up. I got a 32 Quart IMUSA put to use for the middle section. I used a large stainless dog bowl - supported by four 1 1/2" 'L' brackets - as a water bowl and a smaller stainless dog bowl with the bottom removed for a charcoal ring.
I stocked it about 20 briquets and a couple chunks of box elder and when it hit temp, added a brined chicken. (Doh! Forgot my dry rub, but since I want to evaluate smoke flavor, that's probably just as well.) It's not quite as "set and forget" as the WSM. I had to add charcoal. But I was able to hold temperature and the results (presently resting in the oven) sure look good!
The MM-WSM looks like:
Bird in the hole!
And the results:
-walt
