WSM cook.

[Brock Gingery]

Took photos of the cook I did last night since a coworker got an off brand bullet smoker. Thought it would help them to have step by step photos I could give them as a first time guide. Here is what I took..

 

[ChuckO]

Looks good, let the pit temp go north of 300 and I think you'll really love the chicken

 

[Timothy F. Lewis]

What Chuck said!

 

[BFletcher]

Nice illustration for your friend.

 

[Brock Gingery]

Looks good, let the pit temp go north of 300 and I think you'll really love the chicken

When I put them on the temp was reading 330 degrees. That dropped it to 275, and then it settled between 275 and 255 for the rest of the cook.

 

[Brock Gingery]

Nice illustration for your friend.

Thanks. I wanted to make it easy for them. They've never done it before and are afraid "of messing up". Just trying to give them some confidence and encouragement.

 

[EricV.]

Looks good, let the pit temp go north of 300 and I think you'll really love the chicken

Exactly & one needs to take in to account that the dome temp on the WSM is going to read 25-30 degrees hotter then the grate temp. I rarely do any bird on the WSM, & when I do I usually split the chicken up to ensure that the skin isn't rubbery.