Finally Fired Up

[Darren Gaylor]

Well, after weeks of anticipation, I've finally started my WSM. Time's short so I'm only cooking a chicken.

I used Chris' butterfly technique. Pretty slick. This is the first whole chicken I've ever tried.

Allow me to share my first stupid Q'er trick on the WSM. Got the charcoal started, ready to stack everything back up again, and I think, "I'll fill the water pan before I set it over the charcoal." Amazing how much steam and ash you can kick up if you slosh a little water over the side. Glad I didn't put the meat on right away.

Anyway, so far, so good. I'll bore you with an update later.

Happy New Year,

Darren

 

[Guest]

Darren, your chicken sounds delicious.

We live on a pretty busy street, and I fire up the WSM right in the front yard. I use a long-spouted watering can to fill the water pan, and I always get such a kick out of the looks I get when people drive by and see this blonde "watering the BBQ". /infopop/emoticons/icon_razz.gif

Kelly

 

[Darren Gaylor]

Cannot believe how well this thing works.

I've been Q'ing on a borrowed offset pit. I managed to turn out some pretty good ribs and butt on it, but if I took my eyes off of it for very long, my temperature would be all over the place.

With the WSM, it just stuck at 250 +/- 3 all afternoon. Didn't have to adjust the vents at all. Chicken turned out great.

Thanks for this sight and the information it contains.

Darren