AlexSvensen
New member
Hello from Connecticut! I've been an avid propane griller for many, many years, only dipping my toes into charcoal a few times with a smokey joe and another slightly larger off-brand kettle. Never liked charcoal over propane simply for convenience. That said, you can't (really) smoke or do slow cooking on a Weber proprane grill and that's where I want to be.
On FB marketplace I found a WSM 22 close by for $150 in pretty great shape. Done deal. I picked it up, deep cleaned it and ran a couple small batches of chicken (breast then drummies). Amazing flavor. Texture is improving, and I'm still not getting the skin where I want it. I'm getting the hang of it now, but I'm LOVING the control I have on this this, and I love the pace of low-and-slow. I'll be working my way up to the Thanksgiving Turkey in November. I'm self employed and work from home 70% of the time, so lots of time for trial and error.
Right now I'm running it full-blast on empty to 1) cure the high-heat paint touch-ups on a big ding, 2) break in the door gaskets, and 3) burn of some of the grease from my last cook. No water bowl in it.
Any recommendations on what to cook next and how to progress? Easy-to-difficult? I'm saving brisket for when I really have my feet under me. I'm thinking of smoking a whole chicken next, then moving to pork butt & ribs.
Thanks to Chris for creating and maintaining this incredible resource!
On FB marketplace I found a WSM 22 close by for $150 in pretty great shape. Done deal. I picked it up, deep cleaned it and ran a couple small batches of chicken (breast then drummies). Amazing flavor. Texture is improving, and I'm still not getting the skin where I want it. I'm getting the hang of it now, but I'm LOVING the control I have on this this, and I love the pace of low-and-slow. I'll be working my way up to the Thanksgiving Turkey in November. I'm self employed and work from home 70% of the time, so lots of time for trial and error.
Right now I'm running it full-blast on empty to 1) cure the high-heat paint touch-ups on a big ding, 2) break in the door gaskets, and 3) burn of some of the grease from my last cook. No water bowl in it.
Any recommendations on what to cook next and how to progress? Easy-to-difficult? I'm saving brisket for when I really have my feet under me. I'm thinking of smoking a whole chicken next, then moving to pork butt & ribs.
Thanks to Chris for creating and maintaining this incredible resource!
