Separate names with a comma.
Discussion in 'Pork' started by rayling, Oct 14, 2015.
I am open to suggestions on recipe and smoker suggestions thanks
Chicken is a good place to start. Look in the poultry section of this thread to get yourself some ideas.
Get yourself a good digital read therm for monitoring pit temp and the internal temp of what you are smoking.
You got a great smoker to work with! If your chicken skin is rubbery you can finish it on a gas grill,under the broiler or right over the coals of the WSM if you take the middle off. What type of wood are you thinking? I suggest using 2-3 chunks if you want more smoke next time add more keep a log of what you do so you can repeat good cooks and avoid what doesn't work for you. There's lots of great rubs out there and Jeff's recipes are tasty and help support this site! Good luck and have fun!Thumbs Up
I highly recommend Jeff's Maple Smoked Chicken, Rayling. I know we're hooked!
Welcome and have some fun!
Welcome to the forum Rayling, I have a WSM 18.5 myself and have made some nice Q on that one. I suggest to follow some of Jeff's recipes to start with, that has helped me a lot and then you can work from there:
For chicken this is perfect and works for me every time, but I use 4 hours brining instead:
You can also find some good mods for your WSM in here