I just bought my first WSM.
Will be going to Costco for some meat.
What should I smoke first? I never cooked a real BBQ meal before.
(I will follow www.virtualweberbullet.=ADcom steps for fuel and temp
control).
Is poultry best for training or should I go straight for ribs and
brisket?

Thanks
RW

wrote:

I just bought my first WSM.
Will be going to Costco for some meat.
What should I smoke first? I never cooked a real BBQ meal before.
(I will follow www.virtualweberbullet.*com steps for fuel and temp
control).
Is poultry best for training or should I go straight for ribs and
brisket?

Thanks
RW


My first in the WSM were ribs - no problem. I did do a "dry burn" first
with all vents open just to burn things off. I did put thermometers at
both grill levels. This isn't mine but it's a close proximity:
http://www.virtualweberbullet.com/th...otos/davis.jpg

I got the thermometers at Home Depot (Webers) for ten bucks and it took
about 10 minutes to install them. Drill holes, screw 'em on - done.

I also added a couple of handles to the center section for easy lift-off.

Filled the water pan with sandbox sand, covered it with aluminum foil
and fired up a chimney of lump. I'd practiced on the "dry burn" with
temp control so I got it to 250dF pretty easily.

I used sea salt and fresh ground black pepper, tossed the ribs on and
that was about it. Don't keep lifting the lid to look though. You'll be
tempted, but don't do it.

Do watch the temp though and keep it around 250dF. Mine were done at
around 3 1/2 hours (baby backs) but YMMV. When they "break" when you
bend them, they're done.

Congrats on the WSM and good luck.

--
Steve
Ever notice that putting the and IRS together makes "theirs"?

wrote:
I just bought my first WSM.
Will be going to Costco for some meat.
What should I smoke first? I never cooked a real BBQ meal before.
(I will follow www.virtualweberbullet.*com steps for fuel and temp
control).
Is poultry best for training or should I go straight for ribs and
brisket?


As Steve said, do an empty burn. When I started my WSM up the first time
it stank pretty badly for the first 10-15 minutes.

I recommend that you get a 5# chicken, brine it with a simple brine and
smoke it, unstuffed, with a fruitwood for 3-5 hours at 250-275 at the
grill level. I take mine off when the thigh to body joint gets to 160.

A chicken is pretty cheap and fairly hard to over cook. Smoked like
this, they make for good eating and great leftovers.

--
Matthew

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?

"Matthew L. Martin" wrote in message

I recommend that you get a 5# chicken, brine it with a simple brine and
smoke it, unstuffed, with a fruitwood for 3-5 hours at 250-275 at the
grill level. I take mine off when the thigh to body joint gets to 160.

A chicken is pretty cheap and fairly hard to over cook. Smoked like this,
they make for good eating and great leftovers.

I'll second that along with a few pork chops.
--
Ed
http://pages.cthome.net/edhome/

Pork shoulder is good for your first long cook ( 12 hours). Try the
"Renowned Mister Brown": recipe from Smoke and Spice, with a fruitwood for
smoke.

If you want to try a shorter cook, pork ribs (4 hours or so), or chicken
(but finish the chicken off on the grill to crisp the skin).


wrote in message
oups.com...
I just bought my first WSM.
Will be going to Costco for some meat.
What should I smoke first? I never cooked a real BBQ meal before.
(I will follow www.virtualweberbullet.*com steps for fuel and temp
control).
Is poultry best for training or should I go straight for ribs and
brisket?

Thanks
RW

Pork shoulder is good for your first long cook ( 12 hours). Try the
"Renowned Mister Brown": recipe from Smoke and Spice, with a fruitwood for
smoke.

If you want to try a shorter cook, pork ribs (4 hours or so), or chicken
(but finish the chicken off on the grill to crisp the skin).


wrote in message
oups.com...
I just bought my first WSM.
Will be going to Costco for some meat.
What should I smoke first? I never cooked a real BBQ meal before.
(I will follow www.virtualweberbullet.*com steps for fuel and temp
control).
Is poultry best for training or should I go straight for ribs and
brisket?

Thanks
RW

On 15 Jun 2005 11:06:00 -0700, wrote:

I just bought my first WSM.
Will be going to Costco for some meat.
What should I smoke first? I never cooked a real BBQ meal before.
(I will follow www.virtualweberbullet.*com steps for fuel and temp
control).
Is poultry best for training or should I go straight for ribs and
brisket?

Thanks
RW

Here's a link to a great site for learning how to cook on the WSM.
With all due respect to the Virtual Weber Bullet site, which is
excellent, this one is even better for the beginner.

http://wiviott.com/

Bruce

Bruce wrote:
On 15 Jun 2005 11:06:00 -0700, wrote:

I just bought my first WSM.
Will be going to Costco for some meat.
What should I smoke first? I never cooked a real BBQ meal before.
(I will follow www.virtualweberbullet.*com steps for fuel and temp
control).
Is poultry best for training or should I go straight for ribs and
brisket?

Here's a link to a great site for learning how to cook on the WSM.
With all due respect to the Virtual Weber Bullet site, which is
excellent, this one is even better for the beginner.

http://wiviott.com/

Good site. Thanks. Gary was a regular poster here and on a.b.f for a long
time. He knows his stuff. His time is now taken up with other
responsibilities, but his pics and Tomb Essence are missed!

--
Nick. To support severely wounded and disabled War on Terror Veterans and
their families go to: http://saluteheroes.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

From a newbie to a newbie go with ribs. If you follow the vitual
bullet you can't go wrong. My chicken cooking hasn't gone as well.
I'm trying two chickens tomorrow. Hope they do better.


On 15 Jun 2005 11:06:00 -0700, wrote:

I just bought my first WSM.
Will be going to Costco for some meat.
What should I smoke first? I never cooked a real BBQ meal before.
(I will follow www.virtualweberbullet.*com steps for fuel and temp
control).
Is poultry best for training or should I go straight for ribs and
brisket?

Thanks
RW

wrote:
......
Good site. Thanks. Gary was a regular poster here and on a.b.f for a long
time. He knows his stuff. His time is now taken up with other
responsibilities, but his pics and Tomb Essence are missed!


What is Tomb Essence?

Mike Doyle wrote:
wrote:
.....
Good site. Thanks. Gary was a regular poster here and on a.b.f for a
long time. He knows his stuff. His time is now taken up with other
responsibilities, but his pics and Tomb Essence are missed!

What is Tomb Essence?

When GWiv saw a particularly delicious looking food post, he used to
comment that he was feeling the slightest, dare I say it, tumescence!

--
Nick. To support severely wounded and disabled War on Terror Veterans and
their families go to: http://saluteheroes.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

I'm sure what ever you decide on will turn out great. Be sure and get a
probe thermometer so you know when things are done. You can get a simple
one for around $5 or a more elaborate electronic one with a cable that lets
you read the temp from outside of the smoker. I have a remote one that lets
me things in the house or garage and still check the temp.


wrote in message
oups.com...
I just bought my first WSM.
Will be going to Costco for some meat.
What should I smoke first? I never cooked a real BBQ meal before.
(I will follow www.virtualweberbullet.*com steps for fuel and temp
control).
Is poultry best for training or should I go straight for ribs and
brisket?

Thanks
RW

In article ,
wrote:

Bruce wrote:
On 15 Jun 2005 11:06:00 -0700, wrote:

Here's a link to a great site for learning how to cook on the WSM.
With all due respect to the Virtual Weber Bullet site, which is
excellent, this one is even better for the beginner.

http://wiviott.com/

Good site. Thanks. Gary was a regular poster here and on a.b.f for a long
time. He knows his stuff. His time is now taken up with other
responsibilities, but his pics and Tomb Essence are missed!

Gary is a regular on the Smokering BBQ mailing list.

http://lists.thesmokering.com/mailman/listinfo/bbq

Stan Marks

In article ,
Paratwa wrote:

From a newbie to a newbie go with ribs. If you follow the vitual
bullet you can't go wrong. My chicken cooking hasn't gone as well.
I'm trying two chickens tomorrow. Hope they do better.

My WSM arrived yesterday, we'll be firing it up tomorrow. We're going
to start with chicken, following this guide:

http://www.wiviott.com/

I've got some lump charcoal and fist-sized hickory chunks to start with.

Paul said
My WSM arrived yesterday, we'll be firing it up tomorrow. We're
going to start with chicken, following this guide:

http://www.wiviott.com/

I've got some lump charcoal and fist-sized hickory chunks to
start with.

Ha! Your one step behind me. I just today completed Step 1 and had
half chicken for dinner. Mmmmmmm. ;-)

I didn't use the suggested marinade though. I couldn't find the Mojo
sauce local. I used Italian dressing instead. Also I used a
thermometer to monitor the temperature. Please don't tell the Prof!

I was AMAZED how well this thing held a temperature. I've been using
a CharBroil electric bullet smoker for years. The temperature swings
were sometimes difficult to manage. This thing ran up to 325 as I
burned it in then settled to 250 for the next three+ hours. I use a
remote (rf) thermometer and kept walking outside for a look see
because I thought the remote thermometer was acting up. Normally I'd
watch +/-20F swings all day. This WSM was rock solid. Amazing. I
ended up sticking on some pork chops to use up the remaining fire.

I can't say the chicken tastes better than electric because I never
cooked chicken in it. I'm not a big fan of chicken but I didn't want
to step too far out of line with Prof Wiviott's program - lest I get
slapped. ;-)

Hope yours comes out as good as mine. Post your results!


--
Better living through smoking.