G
Guest
Guest
I got my new WSM last Thursday and waited patiently to use it on Sunday. What a thing of beauty. It was 12* outside when I started her up and the wind chill was -2*. I had sand in the pan and it averaged 235-240 for 8.5hrs in conditions that I would never think about bbqing. After 8.5hrs I went ahead and added about 14 more peices of kingsford becuase I knew I would be another 3hrs (otherwise the smoker was doing wonderful). I did 2 chickens on top along with a big chunk of bologna(awesome stuff!) and they turned out great with smokey flavor. The boston butt was on the bottom grate and stayed there the whole cook but didn't have much smoke flavor to it at all. What did I do wrong? I had three fist sized chunks of hickory and one fist sized chunk of mesq. in the charcoal when I started. The top vent was left open the whole time and all I did to the butt was bad byron's buttrub. Did water from the brined chickens on top drown the butt early on in the cook? Is the store bought hickory that I had not worth a darned? Any suggestions would be great! Sorry for the long post but I'm excited about this "machine"!