G
Guest
Guest
Ok, I went crazy today and bought a 2003 Silver B Premium and a WSM.
I acquired some hickory & lump coal (should I change and get Kings, after reading the site more carefully?).
I bought two 4 lb whole chickens and two 2lb each baby back rib racks.
Temps are going to be about 50 degrees, low wind (hopefully).
My plan is to have the chicken and ribs finish at relatively the same time (I'll have a cooler ready, just in case).
I'm after tender, falls apart type ribs for the family (yes, I know they are technically "overcooked" so to speak).
As for the chicken, on this first shot out of the box I'm more concerned with tenderness of meat, assuming most of the family will discard the skin.
Can you guys give me any begginer advice?
I've never smoked/bbq'd before (I'm 21).
Should I start the ribs before the chicken? Should I put the ribs on the top, chicken on the bottom? Can I just use the thermo from my Silver-B in the lid of the WSM ... must I really affix it?
Thanks for any info... happy BBQing to all.
I acquired some hickory & lump coal (should I change and get Kings, after reading the site more carefully?).
I bought two 4 lb whole chickens and two 2lb each baby back rib racks.
Temps are going to be about 50 degrees, low wind (hopefully).
My plan is to have the chicken and ribs finish at relatively the same time (I'll have a cooler ready, just in case).
I'm after tender, falls apart type ribs for the family (yes, I know they are technically "overcooked" so to speak).
As for the chicken, on this first shot out of the box I'm more concerned with tenderness of meat, assuming most of the family will discard the skin.
Can you guys give me any begginer advice?
I've never smoked/bbq'd before (I'm 21).
Should I start the ribs before the chicken? Should I put the ribs on the top, chicken on the bottom? Can I just use the thermo from my Silver-B in the lid of the WSM ... must I really affix it?
Thanks for any info... happy BBQing to all.