WSM 22.5 very first smoke!

[Dave Doehring]

I used to smoke (offset) back in grad school, 8 years and I'm back!
First trial on WSM 22.5
boneless chicken thighs (John Henry's summer peach rub)
minion method with pecan split wood
desired temp 250 for 2.5 hrs.

After 2 hours, looking good sauce in 30 minutes

Sauced. removing in 20

Done! The flavor is exquisite. Test run was an overwhelming success.

I welcome comments and critiques!

 

[PeterZ]

Nice !!! Welcome a board =)
Thank you for sharing.
Peter

 

[John Roach]

Welcome aboard Dave.
Those thighs are lookin' good. Gotta try that Peach Rub.
What kind of sauce did you use? Peach Habanero might be good.
Nice shiny grates, I vaguely remember mine looking like that.

 

[Bob Mann]

Hi Dave and welcome aboard.
Great looking cook!

 

[Dave Doehring]

John,
I used the most basic sauce out there, Kraft original Barbeque sauce. As someone who used to think that a sauce could just be added as a side note at any time, ya know, like just over the Kroger bought pulled pork, microwave, put on bun add sauce, eat, I realize I had been depriving myself. That sauce, probably in everyone's fridge, is a very known quantity. It always tastes the same and I know what it tastes like. Using the sauce properly, i.e. basting towards the end of the cook, made the plain Jane a totally different sauce. I had always wondered how bbq restaurants made chicken. Now I know. The secret is out.

 

[Tony R]

Nice and juicy!!!

 

[Mike Cosgrove]

Those look wonderful.

 

[Kurt]

Nice cook!!