First Smoke Ever

[FrankDeange]

Recently bought a 14" WSM at half price at $125 CAD. Last weekend did two racks of boneless, skinless chicken breast. Full chimney of Kingsford, with 3 small chunks of Pecan. Temp was initially at 225 until I loaded all the chicken. Temp dropped below 200 for about half an hour. Eventually reached around 275 and stayed there, flirted with 300. Basted with Sweet Baby Ray for last 20 minutes. Took 2 hours, maybe a little too long. Could have been juicier. Results, great flavour, leftovers were frozen then used in 2 other dishes this week. Great first experience.
IMG_20151031_141854 by fdangel, on Flickr
IMG_20151031_142012 by fdangel, on Flickr
IMG_20151031_142806 by fdangel, on Flickr
IMG_20151031_142941 by fdangel, on Flickr

 

[ChuckO]

Congrats Frank. That's a mighty fine first cook. Looks real good

 

[John Sp]

Great job Frank. Not a bad choice for your inaugural run. Bird has great color and looks very tasty. Keep perfecting your art and keep showing us while you do!

Regards,

John

- - - Updated - - -

Great job Frank. Not a bad choice for your inaugural run. Your bird has great color and looks very tasty. Keep perfecting your art and keep showing us while you do!

Regards,

John

 

[Steven Paul]

Love that new shiny and clean cooker! I'm starting to think a 14 would better serve my cooking needs these days, wish I could find one at that price, you got a great deal! Congratulations and welcome to the greatest hobby there is!

 

[Frank H]

Well Frank , if I can be Frank with you , Your first cook on that WSM came out pretty good. Once you get the smoker seasoned I think you'll find the temps easier to control. Good luck with it.

 

[Rich Dahl]

Those look great, nice first cook. BSCBs can be a little tuff to get just right, just keep pluggin away at it and you'll find the right mixture of heat and time.

 

[Barb D]

Great looking chicken, color is outstanding and looks real yummy. Welcome to the forum and get ready to lots of fun cooking. We have some awesome cooks and everyone learns from each other. Keep sharing your cooks Frank.

 

[Jon K]

Hi Frank. Congrats on a nice looking cook. Boneless, skinless breast are tough to keep moist without brining first. What we usually do when we don't make thighs (which WILL stay moist when boneless and skinless)
is to use skin on and bone in breasts and then remove the skin after cooking. Remember to have a good time with you cooks.

 

[Craig Alumbaugh]

Congrats on the first smoke, the chicken looks delicious Frank

 

[Cliff Bartlett]

Whoo Hooo! Awesome cook on that brand new smoker!

 

[Kemper Morris]

Looks good. Welcome aboard