1st WSM Smoke and 1st Fattie!!!! (Pron)

CrackerJack from KC · 02-02-2008, 10:22 PM

Broke in the new WSM today, and it couldn't have been easier. Actually seemed easier to use over the Electric, because I got rid of the water.

Today I cooked 7 racks full of Jerky and a 2 pound Fatty. I turned my WSM into a four decker by setting extra grates on top of vegetable cans.

The Jerky was sliced thinner than normal, so it cooked really fast (3 hours), but it was still delicious, and my 1st Fattie was quite tasty too. Didn't do much with it this time other than Salt and Pepper on the outside. Planning on having some Biscuits and Fattie Gravy in the morning.

My only surprise of the day was that after about 7 hours, I had to add more lump to finish off my fattie.

jestridge · 02-02-2008, 10:26 PM

Nice fattie

Que'inKC · 02-02-2008, 10:30 PM

I was waiting for this? How long did it take for the fattie? 7 hours?

Glad your first cook on the new WSM went good...

CrackerJack from KC · 02-02-2008, 10:35 PM

Quote:

Originally Posted by Que'inKC

I was waiting for this? How long did it take for the fattie? 7 hours?

Glad your first cook on the new WSM went good...

Used the 3-2-1 method. 3 hours on the grate, 2 hours in the foil, one hour to cool.

bigabyte · 02-02-2008, 11:23 PM

I haven't tried the 3-2-1 fatty method yet. I need to sometime so I can see how it compares. Seems everyone that tries it likes it anyway. Looks like a good tasting fatty in the pic there. You're going to love that WSM!

BBQ Grail · 02-03-2008, 12:01 AM

Nice Fatty and the jerky is amazing.

sfisch · 02-03-2008, 08:20 AM

Ah, the beginning of a new relationship between a man and his wsm, you will soon become unseparable.

Scott

watertowerbbq · 02-03-2008, 08:58 AM

Glad to see you like the WSM. I love mine. Good looking fattie!

Pig Headed · 02-03-2008, 09:06 AM

5 hours for a fatty seems a little long. What temps were you cooking at? I usually cook mine for 3 hours at 350* and they're done.

Everything looks good. I love my WSM's.

MattCom · 02-03-2008, 09:19 AM

Nice work, the food looks great.

JD McGee · 02-03-2008, 10:18 AM

Good Lookin' Grub...Good Lookin' WSM...Love the Thermo-Mod!

My Twins...

CrackerJack from KC · 02-03-2008, 10:58 AM

Quote:

Originally Posted by Pig Headed

5 hours for a fatty seems a little long. What temps were you cooking at? I usually cook mine for 3 hours at 350* and they're done.

Everything looks good. I love my WSM's.

Did everything at 240 degrees.

Hawgsnheifers · 02-03-2008, 12:25 PM

[quote=CrackerJack from KC;551930] Today I cooked 7 racks full of Jerky

I'm glad this was Jerky. I thought you were showing off the left over lump... I bet is was great, it just didn't look like food.

CrackerJack from KC · 02-04-2008, 08:28 AM

Looks like char, tastes like heaven.

DaChief · 02-04-2008, 08:30 AM

Looks good!

02-02-2008, 10:30 PM	#3
Que'inKC is one Smokin' Farker Join Date: 12-27-07 Location: Blue Springs, MO	I was waiting for this? How long did it take for the fattie? 7 hours? Glad your first cook on the new WSM went good... __________________ Jeff WSM w/Mods 22" Weber Kettle - Gold Country Smoker CS-450 KCBS Member #24405 CBJ #24405 [B]R Butts R Smokin Comp Team [URL="http://www.rbuttsrsmokin.com"]www.rbuttsrsmokin.com[/URL] [/B]

02-02-2008, 11:23 PM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I haven't tried the 3-2-1 fatty method yet. I need to sometime so I can see how it compares. Seems everyone that tries it likes it anyway. Looks like a good tasting fatty in the pic there. You're going to love that WSM! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-03-2008, 12:01 AM	#6
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Nice Fatty and the jerky is amazing. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

02-03-2008, 08:58 AM	#8
watertowerbbq is One Chatty Farker Join Date: 11-07-07 Location: Ankeny, IA	Glad to see you like the WSM. I love mine. Good looking fattie! __________________ Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective

02-03-2008, 09:06 AM	#9
Pig Headed Babbling Farker Join Date: 06-15-06 Location: Middletown, DE	5 hours for a fatty seems a little long. What temps were you cooking at? I usually cook mine for 3 hours at 350* and they're done. Everything looks good. I love my WSM's. __________________ Ron Pigheaded BBQ Team www.pigheadedbbq.com KCBS CBJ Stumps Stretch (Raquel) Eagles Green. 1 -22" Weber WSM, 1 - 18"Weber WSM's 2 - 22" kettles 6x12 Haulmark Trailer

02-02-2008, 10:26 PM	#2
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	Nice fattie

02-03-2008, 08:20 AM	#7
sfisch is One Chatty Farker Join Date: 09-05-05 Location: Holly, Michigan	Ah, the beginning of a new relationship between a man and his wsm, you will soon become unseparable. Scott

02-03-2008, 09:19 AM	#10
MattCom Take a breath! Join Date: 06-25-07 Location: East Phatchogue, NY	Nice work, the food looks great. __________________ Out of the Ashes BBQ Team "Keepin' the Bar in Barbecue" Wooooooooo! WSM 18.5" & 22" 22.5 in Weber Kettle Smokey Jones SS UDS 1.0

02-03-2008, 10:18 AM	#11
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Good Lookin' Grub...Good Lookin' WSM...Love the Thermo-Mod! My Twins... __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

02-03-2008, 12:25 PM	#13
Hawgsnheifers Take a breath! Join Date: 01-26-06 Location: Topeka, Kansas	[quote=CrackerJack from KC;551930] Today I cooked 7 racks full of Jerky I'm glad this was Jerky. I thought you were showing off the left over lump... I bet is was great, it just didn't look like food. __________________ HawgsnHeifers Smoke Shack BBQ 18.5 WSM with BBQ Guru Competition MOD Bandera with Spicewine Firebox MOD (Lives at Chiefs now) Silver Smoker with "leak like a Sive" MOD Brinkman Gourmet with "Critter Infestation" MOD Jenn-Air 4 Burner Gas Passer with "Lazy" MOD "Life is hard. It's harder when your stupid."

02-04-2008, 08:28 AM	#14
CrackerJack from KC Full Fledged Farker Join Date: 01-15-08 Location: Overland Park, KS	Looks like char, tastes like heaven. __________________ Kamado Joe (4) 18.5" WSMs Weber OTG 26.75" Traeger 070 Stoker Worlds Fastest "Green" Thermapen "Not a competition cook, just a guy who loves eating and cooking Q."

02-04-2008, 08:30 AM	#15
DaChief Babbling Farker Join Date: 01-28-07 Location: Melbourne, FL	Looks good! __________________ DaChief BGE Large WSM Weber One-Touch Gold Weber Go-Anywhere Turkey Fryer "Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!" -- Daffy Duck