My first smoke on the WSM 22.5..............

[R Klompie]

Wonderful is my reaction to the smoker. I did 3 whole chickens on the bottom rack with 2 slabs of baby back ribs on the top.............used recipes from this website. They turned out just great.
I know, should have taken pics but when I thought of it the food was gone. Next time. I found the lid thermometer to be very consistent and my meat was right to temperature. 160 in the chicken breast and 170 in the thighs. Color was phenomenal, except the chicken skin was a little rubbery.
I did fill the water pan with water and used cherry and pecan for the smoke. All in all I am very happy.

My previous smoker was an Original Bradley Smoker...........the WSM has it beat hands down. I'm glad I changed to the WSM.

Klompie

 

[Lew Newby]

Congrats. When you said "All in all I am very happy." that pretty much tells it all. The WSM will do that to a fella.

 

[Bob Mann]

Sounds like a great cook, congrats and next time post some pics!

Bob

 

[Dwain Pannell]

...except the chicken skin was a little rubbery....

Congrats on the successful first cook. You're gonna love this thing! If you want to address the chicken skin try going to about 350* for chicken to get the fat to "fry" the skin.

 

[Gary Hodgin]

Great! Higher temps will help with the chicken skin. I normally grill at 350-375 if I'm going to eat the skin. IMO, God made flour and frying pans for skin-on chicken.

 

[Jeff R]

You're hooked now ! Glad your first cook went well.