Posted May 14, 2010 12:27 PM
Hi y'all,
I recently bought the 18.5" WSM. I had a Masterbuilt electric smoker which never gave a good smoke. My first attempt on the WSM was a beer can chicken. All I did was follow the directions on VWB: Rub the chicken; use the Minion method and 3 pieces of wood (apple), and water in the pan. The temperature was kept at about 225 degrees for about 2-1/2 hours. I used a remote thermometer stuck in the thigh and removed the chicken when it hit 165 degrees.
The chicken was great. It was moist and had a wonderful smokey flavor. The only thing lacking was crisp skin. After reading some posts in this forum I know now how o crisp the skin.
The WSM is a great smoker. I'm so glad I found this web-site. It convinced me to buy it.
I'm looking forward to making other great smokes like brisket, pastrami, all kinds of fish (which is very fresh in Miami), beef ribs, etc.
Hi y'all,
I recently bought the 18.5" WSM. I had a Masterbuilt electric smoker which never gave a good smoke. My first attempt on the WSM was a beer can chicken. All I did was follow the directions on VWB: Rub the chicken; use the Minion method and 3 pieces of wood (apple), and water in the pan. The temperature was kept at about 225 degrees for about 2-1/2 hours. I used a remote thermometer stuck in the thigh and removed the chicken when it hit 165 degrees.
The chicken was great. It was moist and had a wonderful smokey flavor. The only thing lacking was crisp skin. After reading some posts in this forum I know now how o crisp the skin.
The WSM is a great smoker. I'm so glad I found this web-site. It convinced me to buy it.
I'm looking forward to making other great smokes like brisket, pastrami, all kinds of fish (which is very fresh in Miami), beef ribs, etc.