Rich G
TVWBB Honor Circle
I've been eager to fire up my new 22.5" WSM since I got it earlier in the week, but had to get through a business trip, and then a day of soccer/swim meets first. So, today, I had some time to play, and did some random items with the first firing. I started the WSM with a full ring of Kingsford, on top of which I dumped a full chimney of lit. The cooker ran around 300 degrees the whole time, which was fine for what I was up to.
First up, some mushrooms (for Doug's smoked dip), and salt (for future use):
Shrooms and salt done:
After that, added a four-pack of chicken thighs, and a bone-in pork loin, both dusted with Dizzy Pig Red Eye Express:
Off the smoker:
....and, the pork sliced:
I haven't tried the chicken yet, but the pork was very juicy, though would have benefited from both a bit of brining, as well as a sear at the end if I had the time (other projects going on concurrently.) The dip is mixed up and back in the fridge so flavors can come together, and I'll use the salt on various dishes as seasoning.
All in all, the experience was exactly what I expected. The WSM 22.5" has the same characteristics as my 18.5" in terms of temp control, ease of use, etc., only with quite a bit more real estate. Of course, my fuel usage was higher (only estimating here, as the cooker is still at 293 degrees with all vents shut, but I don't expect to have more than a third of a ring of charcoal that is re-usable.)
Thanks for looking!
Rich
First up, some mushrooms (for Doug's smoked dip), and salt (for future use):
Shrooms and salt done:
After that, added a four-pack of chicken thighs, and a bone-in pork loin, both dusted with Dizzy Pig Red Eye Express:
Off the smoker:
....and, the pork sliced:
I haven't tried the chicken yet, but the pork was very juicy, though would have benefited from both a bit of brining, as well as a sear at the end if I had the time (other projects going on concurrently.) The dip is mixed up and back in the fridge so flavors can come together, and I'll use the salt on various dishes as seasoning.
All in all, the experience was exactly what I expected. The WSM 22.5" has the same characteristics as my 18.5" in terms of temp control, ease of use, etc., only with quite a bit more real estate. Of course, my fuel usage was higher (only estimating here, as the cooker is still at 293 degrees with all vents shut, but I don't expect to have more than a third of a ring of charcoal that is re-usable.)
Thanks for looking!
Rich
. The pork looks delicious. Everything comes out moister on the WSM. Wait 'till you try a whole fresh turkey!
