WSM maiden voyage in "real time"!

Discussion in 'General Discussion' started by desert fish, Jan 19, 2014.

  1. Just fired up the new WSM 22.5!  Totally excited!  Going to smoke 3 racks and two whole chickens today for the games. !!Go NINERS!!

    Here they are!


    Fat side down.  Gonna let them sit there for about 3 hours (holding pretty true at 235) then I'll hit them with some parkey squeeze and cola.  Then another 1 hour and hit them again with cola. Let me know if I have that correct.  This is my first time doing this.  Not going to foil them.  Using water only.  No sand.  

    After about 2.5 hours I am going to drop the chickens on the lower rack.  I brined the chickens for 24 hours and rub them down to sit over night.  Chickens should take about 2.5 hours, correct?

    In all her glory...

     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    At 235 you chickens could take 2 1/2-3 hours to hit an IT of 165.

    For your ribs are you doing 3-2-1 method? 3 hours direct grill, 2 hours foiled, 1 hour direct grill? If so you sound to be on track.
     
  3. joopster

    joopster Smoking Fanatic

    Good luck! Get yourself a notebook and write down what you do each time.  It makes repeating your successes much easier and avoiding the failures much easier ;)
     
    desert fish likes this.
  4. So what if I don't want to mess with the foil?
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Don't do the foil. Let them run the entire smoke direct on the grill.
     
    desert fish likes this.
  6. joopster

    joopster Smoking Fanatic

    I found foiling the ribs makes them better, that's just me.
     
  7. Yeah.  I think I'm going to leave the foil off.  I'll hit them with butter instead.  I saw spacecowboytx on youtube do it this way and they looked amazing. 

     
  8. dirtsailor, thanks for the tip on the chickens!
     
  9. I'm going to guess these thermometers suck...  Kinda bummed to see condensation in there and the temp is way off.  I'll be looking into a River Country thermometer for sure.


     
  10. Butter and cola at 2.5 hours.  Put chickens on as well

     
  11. SUCCESS!!! Man I love this thing! Chickens took about 5 hours, which I didn't see coming but turned out amazing!!




     
  12. bigr314

    bigr314 Meat Mopper

    Nice looking cook. great color on that bird.
     
    desert fish likes this.
  13. On my 18 the dome is about 20 degrees cooler than the racks because its farther away from the heat. The temp gauge may be right. Food looks great!
     
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  14. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Yeah, I just use the dome therm as a rough guage of where the temp is - once you know the difference between the dome and the racks you can glance at the dome and do the mental +/- in your head to know about where you are at the racks.

    Ribs and birds look good! I usually allow 3.5-4.5 hrs. for birds if I am doing low and slow. You can always start the birds early and then if they finish up quick just wrap them in 3 layers of foil and tuck them away in a towel lined dry ice chest till the rest of the grub is ready. They will hold for a several hours without any issues.
     
  15. I just got a maverick digital for temp and saw you had yours hanging on the smoker. I set mine on a grill not being used beside the smoker. Im into radios and would think the high heat would be hard on the components. Am I thinking wrong? put mine under a clear glass bowl in case of rain.
     
  16. I had no problem.  The transmitter rests on the plastic handle of the aluminum access plate.  Didn't feel hot.  Also, I believe the transmitters are "rain proof".  At least that's what I read in the manual.  
     

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