Greetings from Texas


 
Casey WG

Casey WG

New member
Greetings from a new WSM owner in Texas. I've done some smoking on an offset, but this is my first vertical smoker with true indirect heat. I feel like I've been lurking this board forever while looking at smokers! Just a great resource for everyone for both the purchasing, modding, and use of these products. My better half doesn't care for the heavy smoke flavor much and our kids are still young, so I opted for the 14.5 for grate size, fuel use, and portability. First cook I tried two halved chickens (used the easy recipe on the main site) and it came out OK, though I tried new poultry seasoning and wasn't that impressed. This past weekend my Maverick came in so I smoked a rack of short ribs and the halved rib tips via the 3-2-1 method (little less on each) and they were the best I've ever done! Little R2 held around 250 for 6 hours easily with the minion method. Already planning a brisket for NFL draft weekend in a couple weeks so I will be soliciting thoughts on getting a packer on the 14.5 soon lol! So anyway, thanks to you guys for contributions, advice, and pictures !!! Smokem if you gotem.
 
Welcome and thank you for coming out of the shadows Casey. The short ribs sound very good, bust out that camera and start taking pictures of future cooks! Again, welcome to the WSM family!
 
Welcome! It sounds like you're already pretty experienced and off to a good start. I just recently discovered the joys of beef short ribs and plan on experimenting with those now. Share your experiences, experiments and lessons learned, and enjoy!
 
Welcome to the gang Casey. Using a good lump, such as Weekend Warrior, may give your family just the right amount of smoke flavour on chicken and ribs with no smoke wood added.
 
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