My first weekend with my WSM


 
A

Andy Rowland

New member
First I want to say thanks for this website and community for convincing me to get a WSM. I was very close to buying a really cheap offset smoker and I'm glad I chose the WSM. The existence of this website and community convinced me that the WSM was worth the money.

I decided that chicken would be the first thing to get smoked. I followed the basic chicken recipe as closely as possible.
chicken.jpg


It turned out pretty good, but the sweet sauce burned immediately when I tried to crisp the skin.

burnt.jpg


The only smoke wood available in my area was hickory, so the meat came out with a strong smokey flavor. It wasn't bed, but it was a bit too strong. Also, I don't think I will put sauce on it until after crisping the skin.

The next day I deiced to give ribs a try. I forgot to take pics until the ribs were almost gone, but I got these:

rib.jpg

smokering.jpg


I can't believe how easy it was to maintain the temperature in the smoker.

I am hooked and can't wait to fire up the smoker again. I'll be smoking a butt or brisket next.
 
Welcome Andy, Great first post and cook.
"The only smoke wood available in my area was hickory, so the meat came out with a strong smokey flavor."
Chicken takes on the "smoke" flavor easily so you don't have to use very much. I usually just use 1-2 small pieces if I'm using Hickory. If you can, I suggest trying to locate some fruit or nut woods like Apple, Cherry, Peach, Pecan etc. I'm sure some of the members in your area will help you out in finding them.
 
Andy, Welcome to the forum. That chicken photo has a lot of color saturation. You are right about the sauce going on LAST. Keep up the good cooks and come on back now!

Mark
 
I couldn't find anything but hickory at the local Lowe's and Home depot. They had apple chips, but not chunks. I only used two chunks, but it was still very strong. Has anyone used Weber's smoke chunks?
http://www.amazon.com/Weber-17...KA1S/ref=pd_sim_ol_5

Is this a good product?

Also, how much time do you let ribs set in the rub before cooking? I saw that the BRITU recipe says to apply the rub two hours before cooking, but Mr. Allingham's other rib recipes say to apply immediately before cooking. Would it help or hurt to leave them in the rub overnight like a butt?

The photos were taken with my iphone, so that's probably why they aren't great.
 
"Is this a good product?"

meh, hickory/pecan/apple is hickory/pecan/apple. Just cuz it's in a fancy bag doesn't make it any better.

I would check your local Cragslist for firewood providers. Here in TX, a 50# bag of hickory/pecan/oak runs about $10, cherry/apple/pear runs about $15.

For the apple chips, you could roll them up in a foil ball with a finger-size hole for the smoke to escape. Toss on another the ball when the smoke stops.



For ribs, I apply rub 2~3 hours before. IMO, overnight is a bit much but others like it just fine. It's subjective.
 
From The Slap Yo Daddy BBQ Guys...

A common beginner mistake is too much smoke.

Brisket and Pork Butt: 6-10 tennis ball sized chunks
Ribs: 3-5 tennis ball sized chunks
Chicken: 1-3 tennis ball sized chunk
That's all you need for wonderful bark and deep pink smoke ring.

Nice job on the chicken. Looks great!
 
Great post, Andy.
It is the fact that this site is rich in advice and resources.
There just isn't a lot of meat on the ribs that would benfit from 'overnighting' the rub.
I just rub while the fire is getting organised.
IMHO, less is more as far the smoke wood is concerned.
Do it best hardware stores will deliver online orders free to local stores, and they carry smoking woods.
www.doitbest.com
If you have one of their stores locally, that could work for you.
 
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