~Mark~
TVWBB Pro
I've had the 18 1/2 for about two weeks now, and it was driving me crazy not to fire it up.
Today was a vacation day, so I set the alarm for 0530 and was almost to excited to sleep.
I picked up a 4.2 pound bone in butt, and rubbed it last night first with yellow mustard, then with Weber Sweet~N~Tangy rub.
This morning I pulled out the grills and set up the bullet with the minion method.
The temp came up nicely and ran nicely. I did have to stir the coals at about the 8th hour, because the temp started coming down even with me opening the vents. Once I did that the temp came back up nicely and I started bumping the legs every half hour to knock the ash off the coals. This seemed to work well, don't know why I didn't think of it before, I do it on the Performer all the time.
Once the sun came out I took a picture of the new rubber grommet. I wish the Performer had one of these.
Not a wisp of smoke came out where the wires went in.
I figured that since I'm out playing with the grills I'd cook some chicken for Thursday's dinner.
I fired up the Performer and did some indirect cooking.
I pulled the skin off some nice looking thighs, and rubbed them with Weber's Canadian Chicken rub.
They got a light cherry smoke.
Let them ride at 350 indirect until they were done, pulled them off, and put them up till Thursday.
Here's a shot of my setup.
I keep most of my grilling supplies in that grill cart. Rolls nice and holds a tone!
Well after 12 1/2 hours and 191 degrees this is what the butt looked like.
I couldn't be happier with the results!!
I planned on using it for Enchiladas, but when the wife tasted it she wanted it straight up.
A few things I learned on my first smoke.
1, The WSM is an awesome machine
2, It was a lot easier than I thought to run
3, The information I read in this forum was indispensable, both with setup and operation. So a huge thank you to everyone who took the time to help noobs like me.
Today was a vacation day, so I set the alarm for 0530 and was almost to excited to sleep.
I picked up a 4.2 pound bone in butt, and rubbed it last night first with yellow mustard, then with Weber Sweet~N~Tangy rub.
This morning I pulled out the grills and set up the bullet with the minion method.
The temp came up nicely and ran nicely. I did have to stir the coals at about the 8th hour, because the temp started coming down even with me opening the vents. Once I did that the temp came back up nicely and I started bumping the legs every half hour to knock the ash off the coals. This seemed to work well, don't know why I didn't think of it before, I do it on the Performer all the time.
Once the sun came out I took a picture of the new rubber grommet. I wish the Performer had one of these.
Not a wisp of smoke came out where the wires went in.
I figured that since I'm out playing with the grills I'd cook some chicken for Thursday's dinner.
I fired up the Performer and did some indirect cooking.
I pulled the skin off some nice looking thighs, and rubbed them with Weber's Canadian Chicken rub.
They got a light cherry smoke.
Let them ride at 350 indirect until they were done, pulled them off, and put them up till Thursday.
Here's a shot of my setup.
I keep most of my grilling supplies in that grill cart. Rolls nice and holds a tone!
Well after 12 1/2 hours and 191 degrees this is what the butt looked like.
I couldn't be happier with the results!!
I planned on using it for Enchiladas, but when the wife tasted it she wanted it straight up.
A few things I learned on my first smoke.
1, The WSM is an awesome machine
2, It was a lot easier than I thought to run
3, The information I read in this forum was indispensable, both with setup and operation. So a huge thank you to everyone who took the time to help noobs like me.
