A few preparation questions before my first cook.


 
I think smaller wood may produce a more smokey flavor you are searching for. You may also like more smoke wood as well. I prefer 5-6 chunks in my WSM. Only change one thing when you start changing the way you prepare something. If you change more than one you will not know which had a greater effect. I have 5 racks of baby back next weekend to prepare for. That turkey looks great by the way. Glad it turned out well for you.
 
Jas said:
I think smaller wood may produce a more smokey flavor you are searching for. You may also like more smoke wood as well. I prefer 5-6 chunks in my WSM. Only change one thing when you start changing the way you prepare something. If you change more than one you will not know which had a greater effect. I have 5 racks of baby back next weekend to prepare for. That turkey looks great by the way. Glad it turned out well for you.
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Thanks. Thoughts on how the WSM looks after I cleaned it, and whether I cleaned it enough? I reposted the pics below.


Arun L. said:
Pics:

http://imgur.com/a/kkr4C/layout/horizontal#0

* I posted the last 3 pics, 2 of them at night, to show what the WSM looks like AFTER I've cleaned it. Does it look ok, or do I need to do a better job cleaning the inside of the middle cooking section? If I need to do a better job, any suggestions on how else to get rid of the char marks inside?

* I took a pic of the burnt charcoal and wood at the end, to show what it looked like. It looks like the big hickory split did burn.

But I agree that I need to find smaller hickory pieces, and will use those next time.
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Arun L. said:
Thanks. Thoughts on how the WSM looks after I cleaned it, and whether I cleaned it enough? I reposted the pics below.
Click to expand...

As one who is a big proponent of seasoning, I would say you way over cleaned it. Normally all I do is lightly run a balled up section of aluminum foil over the top and middle insides. One just needs to get rid of any flakes that may break free off the walls.
 
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Hmm. I guess I was afraid of it rusting? The brownish color scared me.

I didn't spent much time on the inner portion of the middle cooking portion. I spent most of the time on the middle and lower racks; and on the ashes on the bottom portion.
 
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