G
Guest
Guest
Hello everyone,
I have 2 more sessions under my belt now, the WSM is a wonderful tool! I cooked 2 chickens, 4 lbs each, beer can on top grate. I had a little difficulty keeping temps up( it is cool in Indiana), but the chicken was done in just over 2 hrs, and I learned a lot about temp control trying to keep it running 325-350. They were the best tasting chickens I've had, just peeled off the rubbery skin. Next time I will get temps up properly before meat goes on. My next session was a pork butt, which went on at 11:00, and pulled it off at 190 9 1/2 hrs later. Using Minion method had no problems maintaining 230-250 lid temps all day with slight adjustments. Great smoke ring, fell apart easily, and I made my own BBQ sauce for the first time. I am not sure if I am ready, but I have 20 people over for T-day, and have a 13 lb. turkey waiting. It is going to be cold, 30-35 probably, but should be clear and calm. A few questions, how much lit charcoal should I start with, I am planning to cook at 350 for about 4 hrs, and will I have to add more coals during the session? Should I add lit or unlit. What about hickory for turkey? It is all I can get in chunks around here, although I can get cherry and apple in chips(looked like sawdust to me!) Any thoughts would be appreciated!
I have 2 more sessions under my belt now, the WSM is a wonderful tool! I cooked 2 chickens, 4 lbs each, beer can on top grate. I had a little difficulty keeping temps up( it is cool in Indiana), but the chicken was done in just over 2 hrs, and I learned a lot about temp control trying to keep it running 325-350. They were the best tasting chickens I've had, just peeled off the rubbery skin. Next time I will get temps up properly before meat goes on. My next session was a pork butt, which went on at 11:00, and pulled it off at 190 9 1/2 hrs later. Using Minion method had no problems maintaining 230-250 lid temps all day with slight adjustments. Great smoke ring, fell apart easily, and I made my own BBQ sauce for the first time. I am not sure if I am ready, but I have 20 people over for T-day, and have a 13 lb. turkey waiting. It is going to be cold, 30-35 probably, but should be clear and calm. A few questions, how much lit charcoal should I start with, I am planning to cook at 350 for about 4 hrs, and will I have to add more coals during the session? Should I add lit or unlit. What about hickory for turkey? It is all I can get in chunks around here, although I can get cherry and apple in chips(looked like sawdust to me!) Any thoughts would be appreciated!