Adventures with a 14.5 WSM

Andy Linn

TVWBB Member
cooked a meaty slab of back ribs last night. cut them in half and laid on the top grate. smoker was running about 250 with the water pan. did a marinade in sauce for 30 minutes and sauced them twice over (3) hours. pulled them, wrapped them (with a bunch of sauce) and cooked inside with oven at 265 for (2) more hours. they turned out great. still have half a slab left for the weekend.
 

Andy Linn

TVWBB Member
cut the backbone out of a chicken this AM rinsed and patted dry. drizzled a bit of salt and oil over it put it back in the fridge someone on here mentioned pulling a chicken for enchiladas and I thought that sounded good today.

will post a pic as to how it comes out and what temp my cooker gets up to. figure I will dump a full chimney over a quarter ring of used briquettes and remove the water pan.
 
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Andy Linn

TVWBB Member
Put my chicken on at 112pm. Lid thermo reads 275 and probe at vent is 302. 9mph wind today and I have not setup a windbreaker
 

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Andy Linn

TVWBB Member
Pen at the vent was still rising. 374 was where I last saw it.
I am impressed with cooker and laying 3 good sized apple chunks of smoke on this chicken.
Breast is at 158 per probe
 

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Andy Linn

TVWBB Member
notes:
hot coals @ 107 pm
chicken on @ 112 pm
turned at 1:46 pm
turned and sauced @ 215 pm
sauced@ 230 pm
off @ 256pm

chicken was great. should have done this a long time ago.
 

Andy Linn

TVWBB Member
Bought a nice 18 via FB marketplace for 175 and from a neighbor. Worked out nicely.

It surprised me how much larger it is. And I thought at first it must have been a 22.
Just in time to practice before Thanksgiving!
 

Andy Linn

TVWBB Member
Got a smaller chicken from a butcher. Should be a faster cook. Also let the cooker get volcano hot 🔥 before adding meat. Another variable is I am using cherry wood for the first time rather than apple.

Here is a shot of 14 and 18 togetherness. The 18 just has water in the pan and wasting some charcoal to make me happy.
 

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