First cook on the new WSM this weekend


 
Christopher H

Christopher H

TVWBB Fan
Happy Friday!

I put together my new 18.5" WSM last Sunday as did a light seasoning run of 16 coals and a chunk of wood. This Sunday for Father's Day I will be cooking a ton of chicken wings for a family BBQ, might try some brats and mac and cheese as well but at the bare minimum it'll be the wings.

With the ease of temp control compared to my old ECB, I will be attempting this smoke with no water and a double wrapped water pan. I plan on 1.5-2 hours and 250-275. I may stop at HD and pick up a 14" clay saucer as well. Would 1.5-2 hours be good for brats too?

I'll post pics when I'm done!
 
Last time I cooked wings I cooked them at 225-250 and they took about 2 hours. I think that the brats would be done in two hours as well.
 
I have not had a "good cook" for wings at anything less than 300 degrees. They've tasted ok at best, and the texture was anything but good. If I were to do wings again, I'd shot for 325 degrees

I have made some killer Mac & Cheeze, Colby cheese really worked out well. People rave about smoked mac & cheese

I've cooked brats to numerous degrees of done, and I like mine "over done" when slow (smoked) cooked. Basically when the brat skin fits loosly on the brat is when I pull them off. They look terrible, and the skin texture looks overcooked, but the inside is perfect and even though the skin looks awful, it tastes wonderful

http://tvwbb.com/showthread.php?512...ject-Go-Giants&p=562095&viewfull=1#post562095
 
If your worried about skin Chuck throw the wings in a fryer for a few minutes when you take them off the smoker. I have had great success with that!
 
My results:
MwnDN.jpg


Temp barely got past 250 which I didn't like. I like running chicken at 275. Started a different thread discussing everything I did and looking for advice.
 
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