Hello everybody. I just got my first wsm, the 18.5” model, with plans to follow most of the beginner cooks so that I can more readily learn the basics. Although I really like the 22” model I felt I was better served with the 18” since I have no experience with charcoal/wood and all of the guides were written around it. There’s always later and upgrading when I have a better grasp on bbq/smoking foods and fire management.
I invited the parents over tonight and we did the basic bbq chicken. Overall it was fairly simple and smooth although we didn’t split them completely and that’s what I think slowed my cooking time down. I believe we had to cook an additional 30+ mins to hit 165 on one of the chickens. Taste was excellent and there were no complaints even from the youngest kiddo who typically doesn’t eat meat on a consistent basis yet. Unfortunately I didn’t get a photo of the finished food but they looked phenomenal.
I’m planning on trying the marinated chicken recipe using Italian dressing write up next week and possibly the beer can chicken the week after that before trying my first set of ribs.
So I would like to list my first set of observations and hoping if anyone sees anything I’m viewing wrong they can point it out for me. I don’t mind criticism so long as it’s conducive to learning.
I initially waited to pour the chimney starter of charcoal until the top layer of charcoal were starting to ashen. I then measured half a chimney and poured that over the top unlit and let all charcoal ashen before using three chunks of cherry wood and assembling my cooker. I did not let it come up to temp but perhaps rushed and put the chicken on straight away. My temps got up to around 335-340 according to the lid thermostat. I did notice throughout the cook it did start to dip closer to the 300* mark. I initially worried that I might not have had enough fuel but it stayed steady the rest of the time. I did one chicken with a full bbq rub and one with just SPG for the kids since they can’t handle any heat just yet as they’re just too young. This one heated just fine but the other seemed to just lag behind in the breast meat temp wise. It was probably in the 140’s when the other was at 165. I should have separated them completely and I’m sure placement would have at that point been more ideal.
Overall I had a lot fun and I didn’t ruin any food. A big win when family is over and everyone enjoys themselves. Can’t wait to keep cooking new things and learning on this journey along the way.
Thanks for any advice or tips as well.
I invited the parents over tonight and we did the basic bbq chicken. Overall it was fairly simple and smooth although we didn’t split them completely and that’s what I think slowed my cooking time down. I believe we had to cook an additional 30+ mins to hit 165 on one of the chickens. Taste was excellent and there were no complaints even from the youngest kiddo who typically doesn’t eat meat on a consistent basis yet. Unfortunately I didn’t get a photo of the finished food but they looked phenomenal.
I’m planning on trying the marinated chicken recipe using Italian dressing write up next week and possibly the beer can chicken the week after that before trying my first set of ribs.
So I would like to list my first set of observations and hoping if anyone sees anything I’m viewing wrong they can point it out for me. I don’t mind criticism so long as it’s conducive to learning.
I initially waited to pour the chimney starter of charcoal until the top layer of charcoal were starting to ashen. I then measured half a chimney and poured that over the top unlit and let all charcoal ashen before using three chunks of cherry wood and assembling my cooker. I did not let it come up to temp but perhaps rushed and put the chicken on straight away. My temps got up to around 335-340 according to the lid thermostat. I did notice throughout the cook it did start to dip closer to the 300* mark. I initially worried that I might not have had enough fuel but it stayed steady the rest of the time. I did one chicken with a full bbq rub and one with just SPG for the kids since they can’t handle any heat just yet as they’re just too young. This one heated just fine but the other seemed to just lag behind in the breast meat temp wise. It was probably in the 140’s when the other was at 165. I should have separated them completely and I’m sure placement would have at that point been more ideal.
Overall I had a lot fun and I didn’t ruin any food. A big win when family is over and everyone enjoys themselves. Can’t wait to keep cooking new things and learning on this journey along the way.
Thanks for any advice or tips as well.
