George(moe) Higgins
TVWBB Fan
Hello all,
My name is George Higgins and I wanted to update you on my guestbook post from last week. Thanks Jim for the welcome.
Last Friday I was able to locate a WSM 2820 close to home. It was the last one in stock so I made no bones about getting to the establishment to purchase it. $179 wasn't bad considering I didn't have to the pay shipping for mailorder.
On Saturday I beat the alarm clock to rise and headed to the patio to put the WSM to work. I added a New Braunfels dial gauge to the lid no problem with the great instructions provided by Chris.
Fired up a chimney full of Natures Own lump and used Method #1 for my 1st cook. Once the coals were good and going with a lid temp of 260, I added 4 chunks of black walnut smoke wood to the fire. (I would have used apple but the dealer had no apple or cherry wood.) Waiting about 5 minutes I then added 3 rolled racks of back ribs I had rubbed over night to the top grate.
The rest pretty much went along the lines of Chris's baby back process . I was amazed at how well, even while new, the WSM held it's temp. After a little over 4 hours, I took the ribs off and sauced with some Bullseye I had in the fridge.
Wow! Did I do this? Another newbie with a success story with the WSM. The wife was very pleased.
Cook 2 Sunday:
Two Purdue chickens went center stage butterflied , marinaded in italian dressing, and hit with some BRITU rub, and smoked with elderberry. Let me tell you, I never seen a bird with a prettier color than them two. A nice dark mahogony and very tasty. The breasts were slightly dry but that's because I was doing taxes and was to deaf to hear the Polder calling me from the other side of the house. /infopop/emoticons/icon_smile.gif Breasts were 188 deg when I took the birds off.
This weekend I'll make ammends for the chicken.
In closing, great product, and an even better support mechanism here at the VWB.
Now onto cooks 3, 4, & 5 this weekend! /infopop/emoticons/icon_biggrin.gif
George
My name is George Higgins and I wanted to update you on my guestbook post from last week. Thanks Jim for the welcome.
Last Friday I was able to locate a WSM 2820 close to home. It was the last one in stock so I made no bones about getting to the establishment to purchase it. $179 wasn't bad considering I didn't have to the pay shipping for mailorder.
On Saturday I beat the alarm clock to rise and headed to the patio to put the WSM to work. I added a New Braunfels dial gauge to the lid no problem with the great instructions provided by Chris.
Fired up a chimney full of Natures Own lump and used Method #1 for my 1st cook. Once the coals were good and going with a lid temp of 260, I added 4 chunks of black walnut smoke wood to the fire. (I would have used apple but the dealer had no apple or cherry wood.) Waiting about 5 minutes I then added 3 rolled racks of back ribs I had rubbed over night to the top grate.
The rest pretty much went along the lines of Chris's baby back process . I was amazed at how well, even while new, the WSM held it's temp. After a little over 4 hours, I took the ribs off and sauced with some Bullseye I had in the fridge.
Wow! Did I do this? Another newbie with a success story with the WSM. The wife was very pleased.
Cook 2 Sunday:
Two Purdue chickens went center stage butterflied , marinaded in italian dressing, and hit with some BRITU rub, and smoked with elderberry. Let me tell you, I never seen a bird with a prettier color than them two. A nice dark mahogony and very tasty. The breasts were slightly dry but that's because I was doing taxes and was to deaf to hear the Polder calling me from the other side of the house. /infopop/emoticons/icon_smile.gif Breasts were 188 deg when I took the birds off.
This weekend I'll make ammends for the chicken.
In closing, great product, and an even better support mechanism here at the VWB.
Now onto cooks 3, 4, & 5 this weekend! /infopop/emoticons/icon_biggrin.gif
George
