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.
Adventures with a 14.5 WSM
- Thread starter Andy Linn
- Start date
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.
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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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.
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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Thanks! I've been cooking quite a bit of chicken. Picked up a copy of low and slow and currently working through the marinade chapter. Here's a shot of today's dinner marinating.
I haven't been cooking on my 14 last couple weeks. Getting the hang of my 18 and figuring out the holiday plan. I'll get it trotted back out soon.
Lately I've been cooking on lump as per Gary Wiviott. Finding out lump and briquettes both have their place.
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