Hello from Plano, TX


 
Tommy B

Tommy B

TVWBB Pro
Hi everyone. Just picked up a used 18.5 Weber Smokey Mountain off Craigslist. I had a masterbuilt electric smoker but am excited to step up to the big leagues! The smoker required some serious TLC but now looks like new. I went ahead and tossed the top grate and replaced it. There was no rust on the bottom grate so I kept it. Friday I fired it up to get a handle on temp control and Saturday (yesterday) smoked some chicken leg quarters. Moving from an electric smoker I was concerned about keeping a consistent temp. I cannot believe how easy it was to maintain 250 degrees during my chicken smoke. Chicken turned out great and cannot wait to tackle a longer cook next weekend. Any suggestions on a second cook? I choose chicken because it was a short smoke (took 1.5 hours of cook time.) Maybe ribs? Should I go longer with a forgiving meat like pork butt? I am looking forward to learning for ya'll and smoking some good meat!
 
I apologize for the double post but wanted to share a before and after pic of my new WSM. Serious elbow grease!

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Welcome Tommy! Its lookin proud in your second pic. Second cook, how bout some ribs, along with a couple Italian sausages
to eat while you are waiting?
 
Hotty Toddy Tommy. Welcome aboard. My brother lives in Allen. My mom lives in Garland where I grew up. Look forward to your cooks.
 
Great find on this wsm I have the same model and love it we did a pork butt awhile back injected with soy and sesame oil cut wirh apple juice. And a good bark rub using that tonight for dinner in a rice leaf lettuce pork roll.
Welcome abroad what ever you cook it will be good .
 
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