Chicken and Fatties! First Cook on the New 22.5 WSM!


 
I've never thought to smoke patty sausage before, what a great idea. How long did it take to hit 170 @ 270? They look fantastic, I know what I'm doing Saturday morning. I'm gonna have to brine some chickens, yours look great. What a great first cook
 
Was using the top grate and didn't think about it until after the pit was hot.. Going to use to grommet next time to see how that works out.

TonyUK said:
Great looking break-in cook. Top job!

One question. Is there any particular reason why you didn't run the temp probes through the silicone grommet on the barrel?
(It looks as though the temp probe wires are being trapped between the dome & barrel).
Click to expand...
 
Took about 3 - 3.5 hours at 270... I got the idea for the brine and the smoked Jimmy Dean sausage roll from the main tvwb site.

http://www.virtualweberbullet.com/cook.html

ChuckO said:
I've never thought to smoke patty sausage before, what a great idea. How long did it take to hit 170 @ 270? They look fantastic, I know what I'm doing Saturday morning. I'm gonna have to brine some chickens, yours look great. What a great first cook
Click to expand...
 
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