Jason Kuczynski
New member
Good afternoon, fellow smokers!
My name is Jason and I'm from the western suburbs of Detroit. My wife got me a WSM (14.5) about 5 years ago for Christmas, and I got a 22 the year before last. I've cooked a bit on both and am definitely still in the learning process, but have still made some tasty meals! Now that our kids have mostly moved out (one to the workforce and the other to college) I figure the 14.5 will be getting the majority of the workouts.
This afternoon's project is a hybrid of a CKR recipe for chicken legs I'm going to do on the 14.5. I used his brine recipe, but will finish with Stubbs Dr. Pepper Sauce instead of the plum sauce he used, mostly because 'the boss' asked for it to be done that way. I'll let y'all know in a few hours how it worked out. I've done the WSM cookbook Chicken Lollipops several times, they are always a hit, but didn't want to invest that much into prep time.
I figure the cook time/style should be very similar.
Thanks for letting me tag along, I hope to learn, and hopefully share with, much from the board. In cruising the older posts, I've already picked up on some pointers and even saw similar mistakes I've made and how to rectify them.
v/r,
jason
My name is Jason and I'm from the western suburbs of Detroit. My wife got me a WSM (14.5) about 5 years ago for Christmas, and I got a 22 the year before last. I've cooked a bit on both and am definitely still in the learning process, but have still made some tasty meals! Now that our kids have mostly moved out (one to the workforce and the other to college) I figure the 14.5 will be getting the majority of the workouts.
This afternoon's project is a hybrid of a CKR recipe for chicken legs I'm going to do on the 14.5. I used his brine recipe, but will finish with Stubbs Dr. Pepper Sauce instead of the plum sauce he used, mostly because 'the boss' asked for it to be done that way. I'll let y'all know in a few hours how it worked out. I've done the WSM cookbook Chicken Lollipops several times, they are always a hit, but didn't want to invest that much into prep time.
I figure the cook time/style should be very similar.Thanks for letting me tag along, I hope to learn, and hopefully share with, much from the board. In cruising the older posts, I've already picked up on some pointers and even saw similar mistakes I've made and how to rectify them.
v/r,
jason
