WSM Smoke updates

[badjujumatt]

Its been a busy few weeks with lots of action on the WSM !! The second attempt at ribs was a complete success! St Louis this time:

20150630_193954[1].jpg

• badjujumatt
• Jul 13, 2015

Followed up with some beer brined chicken:

20150628_190541[1].jpg

• badjujumatt
• Jul 13, 2015

And the best chicken wings I have ever had:

20150630_193941[1].jpg

• badjujumatt
• Jul 13, 2015

These fun rascals called ABTs:

20150705_182747[1].jpg

• badjujumatt
• Jul 13, 2015

And another chicken smoke:

20150705_184748[1].jpg

• badjujumatt
• Jul 13, 2015

Need to go after another butt or a brisket this weekend with more ABTs ! Everything was phenomenal, however I need to work on that chicken skin. Still rubbery.....tried finishing on the brand new weber kettle grill (upgraded from the 18.5 to the 22 mastertouch). The new grill is a whole different game!

 

[letthemeatrest]

nice everything looks delicious!

do you smoke at a consistent temperature such as 225* or 275* or do you change it up based on that meat type?

 

[badjujumatt]

Each recipe had a unique temp...but i ran the second round of bird at about 250 to try and get the bite through skin....still not there.