First cook on the C code WSM

[inkaddictedchef1]

Halfed birds hanging over cherry wood...

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[Foster Dahlet]

pardon my French...but that is bad@ss.

[Cellar2ful]

Well that didn't take long Matt. Already accessorized it too.  Looks like three with spice rub and one with herbs, correct?

[inkaddictedchef1]

Well that didn't take long Matt. Already accessorized it too.  Looks like three with spice rub and one with herbs, correct?

Nah it didn't, been talking to Mike about his and I ordered one from gateway last Friday night. It arrived a day ahead of predicted so I split and hung a couple of birds. Correct, two were sweet rubs, on rubbed with slap your momma and the last salt and coarse ground pepper.

pardon my French...but that is bad@ss.

Thanks, the juices and fats hitting the coals below add a nice flavor profile to the birds.

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[Mike in Roseville]

pardon my French...but that is bad@ss.

Yeah! I am glad he went for it on the "C" codes maiden voyage.

Alright Matt, I am curious. Was it too smokey with the chunks of cherry wood? Also, what's the next cook?

[inkaddictedchef1]

pardon my French...but that is bad@ss.

Yeah! I am glad he went for it on the "C" codes maiden voyage.

Alright Matt, I am curious. Was it too smokey with the chunks of cherry wood? Also, what's the next cook?

Smoke was fine on the birds as I only used 3 small chunks... cook two, I will be hanging a few racks of ribs tonight or tomorrow over a mix of plum and almond wood. This first cook I ran on the hot side around 325° I plan on dropping the heat down around 225° for the ribs. Straight hang cook, no wrap, they'll get a sweet rub.

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[JEBIV]

Another Awesome cook from Matt the chef