First trial run wsm

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Green Hornet

Head Chef
Joined
Jan 20, 2006
Messages
1,811
Location
Port st. Lucie, Florida
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?
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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. :D
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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
 
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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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' ;)
 
Captain Morgan said:
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.
 
Tannehill Kid said:
Sand is what I have and really like the no clean up part.

yep! me tooooo I cant remember who told me that...maybe stogie! I learned that here on bbq-4-u.com.
 
I have used sand, and just about every other thing in the WSM (piedmont, water, clay).

I now only use water. The humidity level in the WSM is different when you have water in the pan. Overall it helps me and my BBQ. Not saying that its right for everyone just for what I prefer.
 

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