Return to my WSM


 
C

Chris G

New member
You could say I have been on a bit of a hiatus, I have lived in an apartment for the last 2 years and unfortunately I couldn't keep my WSM with me. Luckily my parents were more than happy to babysit my dear old friend until I moved into my new house.
I was finally able to go back home and steal my baby back, so now I have a hankering to unleash some Que. I have a 4 LB flat ready to go for tomorrow and plan on doing a couple of beer can chickens for my friends and a warm-up for my big cook on Friday. 14 LB packer and two 8/9 LB butts. I have never been so excited to smell like smoke!
I made a trip to the BBQ store in Olathe, KS on my way back and picked up enough peach and apple chunks to last me until my 30's, and I can't wait to set my WSM for an all nighter!
Happy smoking to everybody out there, enjoy it!
From an extremely grateful member of the top rung of the food chain...
 
Flat went on an hour ago, simple rub of salt, pepper, garlic, and a little bit of cayenne. I slathered both sides with some mustard since I didn't have any mustard powder. I modified the Midnight Rub a little for my tastes and I can't wait to see how the mustard works. Used 4 chunks of pecan wood I found in my stash.
 
Welcome back and I know your pain. From Jan '08 - Jun '10 I was in apartments. My WSM spent a lot of time at the family lakehouse where at least I could use it in the summer. Then we rented a townhome with a garage below and I went from my 18" WSM to 2 performers and 2 WSMs. Just bought our first house and now I have a backyard to fill with Webers. Shh, don't tell my wife about my plan.
 
T minus 2 hours! The flat looks incredible, the chickens are showing some perfect color and I smell like smoke. Sitting on the patio in the shade with a cold beer in hand and there isn't much else I would rather be doing right now.
 
Welcome back. I did 2 beer can chickens Saturday and a few spritz's of apple juice mixed with maple syrup give the skin a serious gloss to finish. Higher heat (325-350) will get rid of the rubber skin too.
Good luck with the flat. That's a tough cook by itself.
 
I was pleasantly surprised by how well everything came out. The outside edge of the flat was a little dry, but overall it was very moist. I love the smoke pecan wood puts on meat. Strong enough to be tasted but not harsh.

Thank you all for the support! The front half of my house smells like smoked meat, better than any expensive candle out there.
 
Welcome back Chris!

I can identify with you. I'm finishing up my schooling and I'm on break right now. I finally have the time to throw some meat on the smoker. Unfortunately, after this month, my next long break won't be until December! Enjoy the smoke!
 
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