First Effort


 
S

Sean Ryan

New member
So after watching a marathon of bbq shows on tv, I was inspired to buy one myself and try this smoking caper out. I have zero experience, only ever been to a bbq restaurant once, but it looked like fun. My WSM 22" arrived from amazon yesterday and today I tried it out.

I used the beginner recipe from this site, simple chicken halved and rubbed

SFP6G0R.jpg


Lit up my chimney, even this simple act I had to look up to make sure I was doing it correctly

ekefWd0.jpg


Put the lid on and let it smoke away

rJKqoIP.jpg


After an hour or so this was the result

32qIEn4.jpg


Posted a pic to Facebook and already have people asking when I'm going to cook for them :)

Have a couple of questions and they might be obvious, but they're not to me right now.

There was only a slight smokey flavor, it was good, but I only put three chunks of apple wood on. Does more chunks equal more smoke flavor?

The rub and sauce flavored the skin, but not the meat itself. In order to get more spice flavor into the meat, would I need a brine or injection or something like that?

I think I will try the next chicken recipe in the beginners list next, but I'm looking forward/anxious for when I graduate to ribs, butts and briskets
 
Wow...novice to pro in 1 cook! That chicken looks fantastic!!
Welcome to the forum and congrats on your new WSM and first cook.
You're starting things out on a great note. Keep the cooks and pics coming. :)

Sean Ryan said:
Have a couple of questions and they might be obvious, but they're not to me right now.

There was only a slight smokey flavor, it was good, but I only put three chunks of apple wood on. Does more chunks equal more smoke flavor?

The rub and sauce flavored the skin, but not the meat itself. In order to get more spice flavor into the meat, would I need a brine or injection or something like that?

I think I will try the next chicken recipe in the beginners list next, but I'm looking forward/anxious for when I graduate to ribs, butts and briskets
Click to expand...

3 chunks for a short smoke such as chicken is too much IMO.
1-2 chunks should do it.
To obtain smokier flavor, start with cold birds at lower temps, then finish with high heat (400+) to crisp the skin.
I prefer hickory with chicken.

Welcome again.
 
Last edited:
Wow, I would've tlhought that three chunks oif apple would have been an awful lot of wood. One hour is a short smoke, but still very odd that you didn't get enough flavor.
 
Sean, with a chicken cook like that I'd say you ARE ready for ribs..... As for flavor with the yard bird, I would try a longer cooler cook, also use a stronger rub and put more on the bird, might help.
 
Apple wood is a pretty lite flavored smoke and is forgiving. You can add more wood to get a smokier flavor but you might want to just add one more the next time you cook and see where you like it. Then if it's still not enough, add another the next time. Smoke is a seasoning just like salt or pepper. Too much can ruin the flavor. Too much smoke can leave the meat with a bitter flavor.

Woods like hickory or mesquite are much heavier woods and will impart a much bigger flavor so normally less wood is used. Try different woods and combinations of woods to find things that you like. It could be any combination of any woods that is perfect. That's the beauty of this method/hobby/ madness, if it's not perfect, try again. But you get to eat your mistakes.

Looks to me like you're already on the right track!

Russ
 
Thanks for the comments and encouragement. Already started planning my next smoke, bought some ribs today, we'll see how they turn out.
 
[SUP][/SUP]
Sean Ryan said:
Thanks for the comments and encouragement. Already started planning my next smoke, bought some ribs today, we'll see how they turn out.
Click to expand...

Bro, awesome.first attempt. Can i suggest you apply rub both inside the cavity and lift the skin carefully on the breast and rub underneath it onto the breast meat meat and put the skin back down
 
My comments refer to chicken. Ribs, 6 hrs dont touch them until 5.5 and dont foil them...use toothpick and bend / tear test amd only sauce for final 30 mins or so....dont rub ribs more than a couple of hours before cook to avoid curing. Bone side down and remove membranes !

Sorry for layout, typing on phone
 
Last edited:
You must log in or register to reply here.

 

Back
Top