14 WSM first cook

[Bbqmiller]

Well, after I cleaned up the leaves today, it was time to fire this little puppy up.
Lighting some coals with the small chimney

Half ring of TJ's briquettes with a chunk of mulberry

Maverick thermo via the silicon grommet.

Chugging along

Looks tiny next to the 26

Chicken leg quarters done

These were tasty - they were rubbed with plowboys yardbird.


Temp control was great. I did use water in the pan, and ran it around 250 or so. They were done in a about 2 hours. Had vents wide open, but shut two lower vents towards the end.

Tomorrow's menu is a Jack Daniels-honey brined turkey breast.

[Bob BQ]

Thanks for sharing... Looks great with the wood handle!

[landgraftj]

Looking good! You really need to post the JD honey brined turkey. Love me some JD!

[Bbqmiller]

Just cleaning up after last nights cook - a lot of coals left.

Quick and easy cleanup ready for today's brined turkey breast - what is that red thing on the table.

[G$]

I see you had the temp probe on the bottom grate, and the top was "full" with food.  Do you think this effected your temp readings? 

By this i mean, on the larger WSMs the bottom grate is typically hotter especially if you run the pan dry. Also, putting a therm under a big mass of meat sometimes monkeys with temps.

Obviously your cook turned out super, i just wonder what differences may have been at top grate vs. bottom on that cook.  Can't wait to see this next one!

[HankB]

You have great looking legs!  (I also like the chimney collection. I have the same but the oldest one is now rusted through in some spots. However it still soldiers on when needed.)

One question I have not seen answered is about the heat shield/ash pan that some parts diagrams show inside the bowl. Is there anything under the charcoal grate in this cooker? I can see it does not have the heat shield on the outside like the newer WSMs.

[Bbqmiller]

I see you had the temp probe on the bottom grate, and the top was "full" with food.  Do you think this effected your temp readings? 

By this i mean, on the larger WSMs the bottom grate is typically hotter especially if you run the pan dry. Also, putting a therm under a big mass of meat sometimes monkeys with temps.

Obviously your cook turned out super, i just wonder what differences may have been at top grate vs. bottom on that cook.  Can't wait to see this next one!

I had food on both grates and water in the pan. Early on in the cook the temps were very similar. Towards the end the lid temp was higher (~30 C). I wanted to see how the temps varied from the bottom grate vs lid. I feel after a few cooks, I won't need the maverick and can base everything off of the lid thermo.  Temp control was a breeze - it is very responsive to vent changes.

[Bbqmiller]

You have great looking legs!  (I also like the chimney collection. I have the same but the oldest one is now rusted through in some spots. However it still soldiers on when needed.)

One question I have not seen answered is about the heat shield/ash pan that some parts diagrams show inside the bowl. Is there anything under the charcoal grate in this cooker? I can see it does not have the heat shield on the outside like the newer WSMs.

The heat shield sits beneath the charcoal grate. I was worried as there isn't much room underneath the grate. Figured ash will fill up quickly. It doesn't seem to matter as the bottom vents sit high. You would need a lot of ash to clog them up.

[sparky]

Great lookin cook ! It is a fun little smoker

[Weber MD]

Man, that's a sweet lil smoker.  That chicken looked moist.

[Bbqmiller]

Man, that's a sweet lil smoker.  That chicken looked moist.

It was. My 6 year old son really liked it. It's portability is one of the pluses. Especially when you want to cook a small amount food.

[Bbqmiller]

Great lookin cook ! It is a fun little smoker

Agreed - it is a fun little smoker.

[Weber MD]

It's on my Christmas list.  That grommet will come in handy.