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ryank
06-26-2012, 06:46 PM
Cooked chicken quarters on the wsm tonight with plowboys yardbird and sweet baby rays. Thought they were pretty good but prob should have used ppm sauce instead. Cooked between 275 and 300 for an hour or so. I was amazed at how easy temp control was with the wsm compared to the cheapie.

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syndicate559
06-26-2012, 06:49 PM
Looks good!
cowgirl
06-26-2012, 06:53 PM
Looks great from here too!!
superlazy
06-26-2012, 07:28 PM
very nice!! now get that bad boy gunked up
MarleyMan
06-26-2012, 07:53 PM
Nice job first time out...enjoy the new toy! :thumb:
Code3BBQ
06-26-2012, 08:12 PM
Looking great. Nice job !!
Blanton
06-26-2012, 08:14 PM
Fun ain't it. Nice job
Harbormaster
06-26-2012, 10:24 PM
I was amazed at how easy temp control was with the wsm compared to the cheapie.

The beauty of the WSM.

Good looking eats.
tyotrain
06-26-2012, 11:03 PM
Looks tasty. Nice job


Have fun and happy smoking
BBQ UP
BobM
06-27-2012, 12:06 AM
Nice looking chicken! :thumb:
vidikron25
07-03-2012, 04:33 PM
Sure looks like you had a good meal. Good job on that chicken.
Happy Hapgood
07-03-2012, 05:12 PM
Great first cook!
K-Barbecue
07-03-2012, 05:13 PM
That thing's definitely too clean !!

Nice job.
Chef Jim
07-03-2012, 05:28 PM
That thing's definitely too clean !!

Nice job.
Ditto
Big George's BBQ
07-03-2012, 05:32 PM
Looks very good to me You need to get it dirty
jgbmgb
07-03-2012, 06:38 PM
Good looking grub!!
silverfinger
07-03-2012, 08:47 PM
Looks good!!!
Is that the 18" ?


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TennHaynes
07-03-2012, 09:05 PM
Looks really good. You should have cooked a little bit more so you would have some for breakfast. Webers are some wonderful cooking machines.
Smoking Westy
07-03-2012, 10:00 PM
Nice job! I decided on chicken as my first cook as well, did these birds up last Friday.

http://i155.photobucket.com/albums/s290/mjweste/Grilling/c926b205.jpg


Got a pork butt on there now for lunch tomorrow. :clap2:
DLR
07-03-2012, 10:22 PM
Now you know just how well those things cook, go ahead and toss on 3 or 4 butts and you'll be really amazed.
FLAQUE
07-04-2012, 12:03 AM
I just bought a used 18.5". Cooked on it 3 times now and am getting used to the process. I've found that the more you open the lid the higher the temp goes. The dampers work best with controlling the temp. They're great!
Brian in Maine
07-04-2012, 05:26 AM
Slap on a couple pork butts and some fatties. That'll get her dirty.
ryank
07-04-2012, 06:38 AM
Thanks guys. Yep that's the 18. I might do a butt on Friday. Or some more ribs. Depends what the butcher puts on sale. :)

And yeah wsm temp control is amazing. We did ribs this past Saturday and it held 275 on the dot on the dome for 4 hrs.