Stan W
New member
I have to start out saying that I always over-research anything I purchase. I have owned and operated a Genesis Silver C since 2001. Through extensive knowledge, I have found Weber to be superior in design, support and after-market parts. Anything else is second best. Just this last summer I got the itch to smoke some chicken and found a stainless steel box with some wood chips. The result was less than stellar. So I have been thinking of smoking some true BBQ, slow and low. As I began to research, I kept coming across the WSM. Being a Weber owner and enthusiast, I knew the WSM was the only way to go, but hated to spend so much to get my feet wet. As fate would have it, my brother, out of nowhere, wondered how the stainless steel box on the grates of a gas grill worked. I sent him the link to the VWBB. After one week of research and back-and-forth, we both pulled the trigger and bought 18.5 WSM's Thursday, Feb 13th. The sight of two simpletons with loaded carts at Lowes was too much! Being impatient, we needed to smoke as soon as possible, and today was the day!
I smoked 2 beer can chickens, using SLD rub and the instructions on this site. It was 26 degrees when I started, I Minioned 25 KBB's on my chimney starter with a 3/4 full ring, full water. Temps ran around 225 for 3 hours, but then the outside temps dropped to 18 degrees and the wind picked up from 5mph to 15mph. Had to add more coal at the 3 hour mark, temp dropped below 200 and would not come back. 20 min later the temp shot to 280 and I was off. Amazingly, the Weber $10 "instant' read thermometer worked well, breast and thigh temps came in, and the chix were done.
Well. Outstanding! My youngest daughter is the pickiest eater on the planet. She LOVED the chicken, said it was the best she ever ate! I can't thank the members of this site enough. If not for the incredibly welcoming attitude and unbelievable sharing of information I found on VWBB, I would have never bought a WSM and certainly would never have been so pumped to try to cook! Thank you more than I can say!
I will try to post some pics when I figure out how
Cheers!
I smoked 2 beer can chickens, using SLD rub and the instructions on this site. It was 26 degrees when I started, I Minioned 25 KBB's on my chimney starter with a 3/4 full ring, full water. Temps ran around 225 for 3 hours, but then the outside temps dropped to 18 degrees and the wind picked up from 5mph to 15mph. Had to add more coal at the 3 hour mark, temp dropped below 200 and would not come back. 20 min later the temp shot to 280 and I was off. Amazingly, the Weber $10 "instant' read thermometer worked well, breast and thigh temps came in, and the chix were done.
Well. Outstanding! My youngest daughter is the pickiest eater on the planet. She LOVED the chicken, said it was the best she ever ate! I can't thank the members of this site enough. If not for the incredibly welcoming attitude and unbelievable sharing of information I found on VWBB, I would have never bought a WSM and certainly would never have been so pumped to try to cook! Thank you more than I can say!
I will try to post some pics when I figure out how
Cheers!
