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Old 08-07-2008, 01:41 PM   #1
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First trial run wsm

Got started around 4am. Got it chugging along with a full load of Kingsford and some Hickory chunks. It held steady at 231*. I felt lost, not having to fiddle and poke at things. I went back to bed for a couple hours...outrageous! Still at 234* at 3pm. Pretty impressive. Why did I wait so long?


Last night my neighbor brought over about 2lbs of Chilean Sea Bass and for lunch I grilled it up with simple mix of Paprika Onion and Garlic powder and some lemon pepper mix and topped it off with some parsley and butter. Some grilled guss and a Lager. Love a day off.

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Old 08-07-2008, 01:49 PM   #2
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Sweet meal GH!!! Glad you're loving your WSM!! Now go give it a hug!!
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Old 08-07-2008, 01:53 PM   #3
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That's one amazing cooker huh GH?
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Old 08-07-2008, 02:06 PM   #4
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love those shiny grates
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Old 08-07-2008, 02:09 PM   #5
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Welcome to the wonderful world of the WSM, your going to love it. Food looks great thanks for sharing.
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Old 08-07-2008, 02:31 PM   #6
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I use to love Sunday nights when I was growing up...the whole
family would gather around to watch the Wonderful World of
WSM's on NBC
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Old 08-07-2008, 05:39 PM   #7
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Pulled at 200* and rested for about 90 mins.Foiled in the cooler. Pulled nice and easy, a tad dry though. I used sand in the cooker, think that had anyhing to do with it?
Overall I am very impressed with this deal.

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Old 08-07-2008, 06:35 PM   #8
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Man that looks great!
Maybe pull it off the cooker sooner as far as dryness.
A good remedy is adding some vinegar sauce to it after it's pulled.
You caught a nap while cooking with the WSM didn't ya'
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Old 08-07-2008, 07:03 PM   #9
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Quote:
Originally Posted by Captain Morgan
I use to love Sunday nights when I was growing up...the whole
family would gather around to watch the Wonderful World of
WSM's on NBC
You invented that show, didn't you?

Great job GH, next time take it off a little earlier or try wrapping it in foil after the plateu.
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Old 08-07-2008, 09:34 PM   #10
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195 is the magic number.
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