I am soooo hooked.........


 
Mike Isaacson

Mike Isaacson

TVWBB Fan
Got a WSM 2 weeks ago for a late fathers day gift. The next day I smoked chicken thighs...awsome, the next day I smoked a whole chicken, even better, 4 days later I tried pulled pork, did not turn out that great. On the 4th of july I smoked for my whole family 2 racks of ribs and two whole chicken it all turn out great, Might have smoke the chiken a little to long as it was a little dry. Today I am smoking 2 racks of ribs and 8 chicken thighs........... I cannot get enough. I now understand why when a see a grown man in the "Big" meat section he would act like a 8 year old at christmas
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Welcome aboard.......I have been smoking every weekend since my birthday in late May when I got mine. Much easier and cooler with the WSM and Redi Check temp remote than my offset.

If you don't mind me asking, what was wrong with your pork butt? I'm on hour 8 right now holding in the stall with my first WSM pork butt. Just curious.
 
Jason, I dont think it was the smokers fault or mine, I let the butcher talk me into not getting a butt, He talked me into something that was much smaller 2.5lbs. He said there is no waste with this. I think he called it a packers shoulder???? He said this is all we use for pulled pork and yada, yada, yada. I got glassed over eyes and bit the hook. It was tough and did not pull when done. I later realized fat is our friend, it is what helps the meat get tender when used with a smoker..... I now just get my cuts from a local grocery store.
 
If you didn't like the dryness of the chicken, allow me to make a suggestion. One simple word...BRINE. Try brining it next time and I can almost guarantee you will like the end result. There are about a million different brine recipes out there but I like this one. You can use it on turkey or chicken and it's great. One word of caution though. If you use this brine, make sure whatever seasoning or rub you use has very little salt - no salt would be best. The brine has plenty of salt and if you add more your meat might be a little too salty. I learned that lesson the hard way. But give this a shot. I guarantee your bird won't be dry. Good smokin
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I love your title because so many of us went through the same thing. Don't let one pork butt keep you from doing another. Sams Club has great prices if you have one near and their meat is good. They sell theirs in a cryovac pack of two. Pork Butt can be frozen and then smoked weeks later and still comes out great.

Keep up the good smokes and enjoy the WSM.
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Mine has been good so far on a butt. It hit a 4.5 hour stall and its killing my timing..
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Oh well we'll eat during the fight I guess.

hooooked as well...
 
Welcome. Wait until you really start using it. We cannot be responsible though for this new addiction
 
Originally posted by Jason Smart:
Mine has been good so far on a butt. It hit a 4.5 hour stall and its killing my timing..
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Oh well we'll eat during the fight I guess.

hooooked as well...
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That's the problem with butts. They take however long they take. All you can do is either make it the day before and reheat it, or plan on it being done hours before you need it and wrap it up in foil and stick it in a cooler to keep it hot. You can do that safely for a couple of hours before pulling. And that way if they run long it's no big deal.
 
Originally posted by Doug Wade:
That's the problem with butts. They take however long they take. All you can do is either make it the day before and reheat it, or plan on it being done hours before you need it and wrap it up in foil and stick it in a cooler to keep it hot. You can do that safely for a couple of hours before pulling. And that way if they run long it's no big deal.
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It ramped up pretty quickly after that and was superb. Nice bark, texture, moisture and tenderness. Loving this WSM
 
Originally posted by Jason Smart:
Originally posted by Doug Wade:
It ramped up pretty quickly after that and was superb. Nice bark, texture, moisture and tenderness. Loving this WSM
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Glad to hear you pork turned out great.

My father inlaw told me that the ribes we had yesterday was the best he ever had. This thing makes supper exciting.
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I am also hooked. Have had mine since early june and have done 4 smokes and all have them have turned out better than I could have hoped for. My last smoke was a brisket and a butt and it turned out really good.

I have a problem now, however. We are in the middle of a drought. Among all the bad things that come with drought, our county just issued a burn ban that specifically says no charcoal. Gas grills over concrete are OK but no charcoal Ahhhh. It hurts me to not be able to use my WSM this coming weekend! Come on rain.
 
Mike, whole chickens are done when you can wiggle the thigh easily. I flip them end to end & upside down to keep them cooking evenly. Sounds like you are having fun, it's what it's all about.
 
Hooked. Swallowed a treble hook named WSM 18.5 ! I got mine for an early Fathers Day gift because my wife didn't want my neighbor to give me one of his home made Ugly Drum Smoker. Now I have beauty AND performance. Smokin' up a storm...
 
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