Pics from my first smoke.

[Matt S (Brew City Smoker)]

I did 1 beer can chicken and 1 rack of ribs on my 22.5 in the dead of winter in Milwaukee lol. Turned out pretty good see for yourself here
http://img341.imageshack.us/g/millertime.jpg/

 

[CullenJ]

Those all look great, Matt!

I'm doing a beer-can chicken this weekend myself. Hope mine turns out half as good as is it looks your did!

 

[Tony C.]

please tell me the highlife was for the bird's butt and not for drinking.

 

[Another Bob B]

Hey Matt - You just need to tell Tony that Miller was for both. Good looking cook my friend. I think Tony just wanted to be in on both. lol.

Bob B

 

[Michael G. (Canada Mike)]

Nice work, Matt. Welcome to Q'ing, and i hope you enjoy your 22" immensely for a long time!

 

[John Solak]

Nicely done.

 

[Matt S (Brew City Smoker)]

The Miller was for the chicken and me as well. You get beat up around here for drinking that St Louis swill this is Milwaukee lol. All jokes aside tho Im doing another chicken and rack of ribs tomorrow. Im going to attempt brisket soon.

 

[Tom Raveret]

welldone Mat and welcome! From another cheesehead!!!

 

[Phil Perrin]

Good looking grub! Welcome to the asylum and keep up thje good work!

 

[Chris E]

I'ts killing me waiting for my WSM to get here!! Nice Chicken.

All beer is good if consumed at just the proper moment.

I was reading a dutch oven cookbook by the famous Cee Dub and he said an old cook told him all his recipes start off the same....pour once ounce of whiskey or 12 ounces of beer into the cook.