New To the WSM World

[JasonT]

18.5” WSM....Check
Cajun Bandit SS Door....Check
Cajun Bandit Sensor Grommets....Check
Maverick ET-73.....Check
Light Speed Super Fast Red Splash Proof Thermapen with Racing Team Upgrades & Dyno-Tuned....Check
Book-Low & Slow: Master The Art of Barbecue in 5 easy Lessons.....Check

I am going to Lowes tomorrow night to get:
Charcoal
Smokewood
Clay saucer
2'x2' cement patio tile to set smoker on
H.D Foil
Spritz Bottle.

Did I miss anything?

What a valuable site this is for a newcomer to the smoking world.
I, like many others, have lurked here for over a year soaking it all in.
I have learned enough here to make it so that I am barely nervous about my first WSM cook.
Thanks to all.

I have a Little bit of smoking experience from last year when I built a UDS. I used it 4-5 times and a co-worker made me an offer that I could not refuse on it (like 5 times $ it cost me to build it). I intend to build another UDS sometime in the near future.

I also have a Performer, a Go anywhere Charcoal and a New Braunfels Red River Grill. So, I am not new to charcoal. In fact it is all I have cooked with in a BBQ sense for at least the last 12 years. I also dabble in a little dutch oven cooking.

This weekend the menu will include a fattie or a smoked meatloaf or both one day and 2 or 3 whole chickens on the other day. I figured why fight the “new smoker high temps”? Just go with it.

I can't wait to do Butts, Ribs and Brisket. But, the family chose chicken as there request for me to make this weekend. I am checking out a few good Fattie, Meatloaf, and Chicken recipes between now and then so if anyone has some good ones just point me to 'em or PM me. I'd appreciate it.

Thanks again,
Happy Smoking to all.

 

[Glenn W]

Man your set up! That's what I call git r dun sun!

Pics? Vids?

Good luck to ya

 

[JasonT]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W:
Man your set up! That's what I call git r dun sun!

Pics? Vids?

Good luck to ya

</div></BLOCKQUOTE>

Thanks,

I have been in the "planning" stage for quite a while. I would keep a text program open while browzing this site and type notes and a shopping list to refer to for the big day. The big day was this past Sunday. I am still waiting for my SS Door & grommets, the Book, and the Thermapen. Everything has shipped and should be here thurs or fri.

I'll snap some pics once all the goods are here and of the cooks.

 

[Gary H. NJ]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Did I miss anything? </div></BLOCKQUOTE>
Rubber gloves for handling the food. Leather gloves for handling the hot stuff, including the occasional hot coal.
This beer can chicken recipe is great. I skip the can and just lay the chicken on her back. Remember, this is smoked chicken, so the skin is not crispy, but the meat is juicy and delicious. If you want crispy skin, grill your chicken on low (spatchcocked/split down the back works best). Remember to use very little wood for smoking with chicken and meatloaf. Cheers!

 

[Don Dukes]

I agree with Gary. I have had my gloves for almost 3 years and I use them all the time to pick up things like hot brisket and pork. I got mine at TexxasBBQrub. I believe they sell them for $10 with free shipping.


-Don Dukes

 

[MKEvenson]

"Did I miss anything?"

Your organizational skills are impecable.
Might I suggest a social secretary?

How about the lounge chair? and Side table to hold the adult beverage?

Oh, and the camera. We gotta see the success!!!!

Happy smokin'.

Mark

 

[Paul KS]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">

Did I miss anything?

</div></BLOCKQUOTE>

I would take the WSM nuts/bolts/washers with you to Lowes and replace AT LEAST the leg hardware with stainless steel. Actually a little bit longer bolts will help hold the lower charcoal grate a little better.

I replaced my original nuts and bolts after nearly a year and every bolt snapped as I tried to remove the rusted stuff..

 

[JasonT]

Great Ideas, thanks.

I will have to get the meat gloves soon. I got welders gloves last night. The stainless hardware sounds like a winner too. I'll do that very soon before things rust up.

Went to sams today and got 2 whole chickens and a 2 pack pork butt. Going all in. Chickens are for Saturday and Butts for Sunday.

I am studying up on the two right now.

I am Excited. This is gonna be fun.

Heres a few pics of the brand new gear.

Thanks

 

[Glenn W]

Pics of your q are a must!

 

[JasonT]

You got it Glenn. I'll snap some pics. Prep, Cooking, Done.

Should I post those pics in this thread or start a new one in the Barbecuing section or something?

After a couple of coffee's I am off to make up some Wild Willy's Number One-derful Rub.

thanks.

 

[JasonT]

Moments ago at the 2 hour mark:

Been hovering right around 275.

Figure it will take another hour or so.
I am waiting to check meat temp at 3 hours.

More pics and full story later when I am full.

 

[JasonT]

Just an update before bed.

I foiled the waterpan and used the clay saucer instead of water.


Used Wild Willy's One-derful Rub. Ginger Ale cans and added Apple juice and Capt Morgans Spice rum to the cans. Also used the same mixture for the spray bottle. I stuffed the neck cavity with a little minced garlic and ½ onion in each bird.

Filled the ring a little more than ½ and lit about 35 briquettes in the chimney to get it going. Added 4 very small pieces of hickory.

While the fire was settling in I got some smoke out of the top of my door (there is a gap there across 2/3 of the top) and from around the lid. Once the fire was settled it stopped.

Cook log:

2:00pm Chicken on grate 255 lid 245
2:30 257 250
3:00 sprayed baste 277 270
3:30 275 265
4:00 sprayed baste 273 260
4:30 279 ???
5:00 meat 175 breast 190 thigh doh just a little too long but still came out good and fairly moist.

My Wife and I Really liked the results. I will do this again for sure.

Two 5 to 5.5# pork butts trimmed and rubbed in the fridge ready to cook for tomorrows dinner.
Gotta get up early. Off to bed

 

[Shaun R]

Nice lookin' birds Jason! I can't wait to see the butts tomarrow.

 

[JasonT]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shaun R:
Nice lookin' birds Jason! I can't wait to see the butts tomarrow.

</div></BLOCKQUOTE>

Thanks Shaun.

Butts went on this morning at 6:45 am it is 5:45 pm now. they are at 187* on the maverick waiting until they hit 190* to take from the cooker. Gonna re-check with thermapen at 6:00.

they started out at about 6 pounds each and after trimmimg I guessed they were around 5 pounds each. 188* now.....getting hungry.

can anyone tell me How long should I let them rest in the foil/towel/cooler?
The tips here just say until ready to pull.

updates later.

 

[JasonT]

OK....I am FULL!

What a great meal. The "fussy son" had seconds. Everyone loved it. It's a good thing because there are lotts of leftovers and I haven't got a Foodsaver yet.

I let them rest in the cooler for 2 hours.
It was a late supper but well worth the wait.

The cook went pretty well and the WSM did a great job. I was fussing with it a bit in the first few hours and then I laid off a bit and kind of let it do it's thing.

it has been closed up for 3 hours and it is still over 100* My new cajun bandit door has a pretty good gap in the top and I had one vent closed and the other two literally just cracked for the whole cook. I think I will call them tomorrow and see what they can do. I do not want to try to fix it and ruin it unless they tell me to try it before exchanging it. It is a great door i really like it though.

Well I am beat here's a few pics...thanks to all for your help.

 

[Scott Dace]

Sometimes I hate cruising through all the threads here, especially the ones with pictures!