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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-27-2012, 12:00 PM   #1
Pee
Is lookin for wood to cook with.
 
Join Date: 07-18-11
Location: Memphis, TN
Default First Mini WSM 1st Cook Suggestions

Hi.

I built a mini last weekend following the advice of the great people on this forum. I'm going to try to fire it up for the 1st time this weekend. After browsing around the forum, it seems there are mixed opinions on what these are good for cooking. I've never really smoked anything before, so keep that in mind.

What would you throw it for the maiden cook?

Thanks for all the info.
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Old 04-27-2012, 12:02 PM   #2
zwylde1
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Throw a couple of fatties on and smoke away. Can not go wrong there!
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Old 04-27-2012, 01:12 PM   #3
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My first was a spatchcock chicken, was totally blown away by how well it turned out. One of my best chickens,
http://www.bbq-brethren.com/forum/sh...d.php?t=115089
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Old 04-27-2012, 01:16 PM   #4
caseydog
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Mine will hold a steady 250 for well over an hour, which is good for smoked meatloaf, or fatties, or MOINK balls -- pretty much anything I can cook in an hour to an hour-and-a-half.

CD
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Old 04-27-2012, 03:49 PM   #5
mbshop
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i would suggest several fatties and maybe a chub of bologna. if thats to mundane then maybe a small butt as they are hard to mess up.
better yet, a couple of cans of spam !
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Old 04-27-2012, 04:09 PM   #6
Greg1911
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Quote:
Originally Posted by caseydog View Post
Mine will hold a steady 250 for well over an hour, which is good for smoked meatloaf, or fatties, or MOINK balls -- pretty much anything I can cook in an hour to an hour-and-a-half.

CD
It should hold that temp for a whole lot longer than that. I know I've gone 7+ hours using RO lump.

OP - You can smoke anything that fits in it.
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Old 04-27-2012, 05:25 PM   #7
Pee
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Thanks for the responses.

So down the line, when I'm more experienced, I should be able to do ribs? I built this thing so I would have a whole lot of money invested to see if it's something I can do, or enjoy doing. If I'm happy with this thing I will eventually get something bigger.
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Old 04-27-2012, 06:36 PM   #8
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ImageUploadedByTapatalk1335569755.113842.jpg

Absolutely. You can fit some rib racks as well.

You could do a butt on this as well for sure.
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Old 04-28-2012, 03:00 PM   #9
Pee
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Wow. That's cool, jmellor. I'm going get that rack.

I decided to do a chuckie, peppered stout style, like I saw on here. I'll try to post pics.
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Old 04-28-2012, 04:41 PM   #10
speedrcer1
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Did you use the IMUSA Tamale pot?
I'm curious what the diameter is at the top?
I got one a couple of weeks ago and it's 14" 7/8".
I was told by a few people this is larger than theirs.
And this is a made in China model. (I'm told the Brazilian made unit has other issues)
Thanks!
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Old 04-28-2012, 06:51 PM   #11
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I like the idea of a couple of naked fatties. That way you know how they're supposed to taste, and they're so easy, you can pay all your attention to checking out how your smoker is gonna work.
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Old 04-30-2012, 10:53 AM   #12
Pee
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A couple of pics.
Attached Images
File Type: jpg Chuckie1.jpg (65.7 KB, 116 views)
File Type: jpg Chuckie2.jpg (71.2 KB, 115 views)
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