First few cooks on new 22.5"

[ChadB]

The WSM rocks! I picked up my WSM from a locally owned and run BBQ store here in OKC fully assembled. Wanted to support local business and BBQ efforts here in town. The shop specializes in all things BBQ and are expert in assembling all types of cookers. After I got it home I fired it up with a full chimney with some smoke wood just for fun (dry run). Couldn't wait to cook the next day. First up, the tried and true chicken cook. Awesome! Pics are before sauce went on. I tried to crisp skin by moving grate to charcoal ring, after sauce set, but didn't want to burn the bird so I pulled it off too early probably. Moist and delicious smoke flavor (one small oak chunk and one small cherry), but skin needs some work.

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Next cook was a low and slow. I went with what I knew well. Spares St. Louis style with a rack of beef backs I had just laying around. I jumped right into the empty pan technique. Didn't want the clean up with water, and it was a cold WINDY day here in OKC. Thought I would have more fuel reserve, the weather would help keep the cooker temp down, and I was shooting for 250-275 (little higher than 225-250).

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I love the space the 22.5 offers to newbies like me. Takes one extra thing off your mind, making the food fit, and I can keep everything on top rack.
I used 3-2-1 method Chris has on the VWB site. About 2.5 uncovered, and then about 1.5 foiled.

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Everything came out wonderful. I foiled the beef ribs which I don't typically do. They pulled way back off the bone. Not much meat there, but the bites that were there tasted amazing. Was able to maintain temp within my range with little effort and the food smelled amazing. This cook was for my Dad who asked me to cook for him for his birthday. Happy Birthday Pops!

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Beef Rib

Spares
Sorry this was so long. First Cook post with pics. All I see are links as I write this. Hopefully everything comes out OK. I'm really enjoying my new smoker and I'm really enjoying sharing my experience with all of you.

Chad

 

[Tony R]

those ribs look delicious.

 

[THoey]

Nice job. I still haven't figured out how to cook birds on mine. They come out with dark, rubbery skin. The meat is tasty though...

 

[Dave Russell]

Nice job. I still haven't figured out how to cook birds on mine. They come out with dark, rubbery skin. The meat is tasty though...

Use less wood or no wood. Nowadays I only smoke wings or thighs on mine, low and slow and long enough for tender skin. For crispy skin I suggest taking the pan out or grilling the chicken.

 

[ChadB]

Nice job. I still haven't figured out how to cook birds on mine. They come out with dark, rubbery skin. The meat is tasty though...

Yeah, I thought I had read somewhere about taking water pan out towards end of cook and putting chicken skin side down on lower grate to crisp skin a bit? Might try that next time. The meat was delicious though.

 

[Chad Bman]

It also helps to air-dry the bird in the fridge overnight before smoking/grilling. I do that with the Thanksgiving turkey and it really helps the skin crisp up. Virtually impossible to have marinated chicken & crispy skin though.

Nice to see your new WSM kickin' butt and takin' names.

 

[ChadB]

Nice to see your new WSM kickin' butt and takin' names. [/QUOTE]

Thanks Chad. I think you're right on about fridge air drying skin. When I put the birds on the skin was pretty wet. Thank you all for the compliments. Does anyone have any do's and don't advice for brisket? I have never smoked one before. I was thinking a higher temp cook, but a traditional low and slow is appealing now that I have the right smoker for the job.

 

[THoey]

I have had no issues grilling birds on my gasser, well, unless I go brain dead. Smoking on the other hand, not so good:

Turkey Thighs:

Chicken Thighs:

I tried these hot and fast in my 22.5" WSM with apple wood (two different cooks). Foiled, but empty water pan (I now have a wrapped clay pot base in it). I will admit I was trying to not lift the lid and the chicken got away from me and was a little over temp, so that might be part of it. Both were moist and delicious meat, and both skins were rubbery... Will try no wood next time. I know there just has to be something I am doing wrong as I see others turn out nice looking smoke foul.