First cook on my 18.5 WSM

[Jon in SF]

I only did some chicken breasts and I didn't want to use a whole ring of fuel for such a short smoke so I decided to try the snake method. Worked out pretty well except it took a while for the WSM to reach 250 which seemed to be the max. I'm going to have to do a few more longer cooks to get a better gauge of the temps. I'm just so used to my mini holding the temp pretty long.

3 hours later reached 165 degrees

Nice and juicy and tasty. The wife and kid couldn't stop eating it, considering this was my lunch for the week......

I still have half the snake left. I shut everything down, hopefully it stops burning.

 

[Dave S]

excellent color on the CB's nice cook

 

[Ryan LaBorde]

Looking good! Nice to see fellow Bay Area BBQers.

 

[Brian Dahl]

Nothin' more fun than watching your lunches being eaten ahead of schedule. They must have tasted too good to pass up!

 

[Mike Cosgrove]

It looks really juicy.

 

[Cliff Bartlett]

Great job on the chicken. Hope you're a Giants fan

 

[John Solak]

very nice looking chicken!!! What did you season the chicken with?

 

[Jon in SF]

Great job on the chicken. Hope you're a Giants fan

You know it! Niners on the other hand....not so much

very nice looking chicken!!! What did you season the chicken with?

I actually seasoned it with the stuff I usually use for pork. Brown sugar, white sugar, grandulated onion and garlic, paprika, salt and pepper.

 

[Bobby P]

Looking good there, Jon.

 

[Mike Coffman]

That looks real good Jon!

 

[Tony R]

Nice job Jon.

Nice color on the chicken breast.

 

[Luke P]

Those chicken breasts look beautiful! Wow! That's impressive color, inside and out.

 

[Enrico Brandizzi]

Really awesome cook! Complimenti!

 

[Robert T]

Chicken looks really moist. Nice job. You have a new toy to play with now! Have fun!

 

[Jim Lampe]

Jon, your last photo is MONEY!
Beautiful Bird Breasts!!

 

[Nick D.]

Those chicken breasts look good Jon.

 

[Matt H]

They look great! Nice work.

I shut everything down, hopefully it stops burning.

Since it's snake method, you can just use a pair of tongs to break the chain and save the unlit charcoal before it gets lit.

 

[Jon in SF]

They look great! Nice work.



Since it's snake method, you can just use a pair of tongs to break the chain and save the unlit charcoal before it gets lit.

Nice tip! I didn't think of that. I'll try it out this weekend. I'll be doing some ribs along with the snake method. I made the mistake of checking on the coals too soon on this one. I thought it was out already and when I lifted up the center section, I breathed new life into the fire and it had started up again. Oh well, lesson learned, tho I probably should've known that would happen anyway lol

 

[James N]

Jon that's some of the best looking chicken i ever saw....Go Giants.

 

[Bill Schultz]

Beautiful cook Jon, excellent looking bird