The WSM, as it is often referred to, is the pet name BBQ enthusiasts have given the Weber Smokey Mountain. I purchased mine from the Suburban Leisure Center on Olive in Chesterfield, MO. I may have picked the hottest Saturday possible to set it up in the garage. Seriously, I felt like I was inside of it. Afterwards, we invited half the neighborhood over to feast.

I cooked two roaster chickens (larger and older than broiler/fryers) on the WSM per Prof. Wiviott’s method in his first dinner. The recipe is dead simple so that you concentrate more on heat control and technique rather than ingredients. Sorry Prof., but I did opt for the larger chicken without your consent and for this I do repent. If you knew my neighbors though, two fryers weren’t going to do it.

Instead of the 1.5 hours I let them go close to 2.5 hours. They turned out great albeit a little smokey for my tastes. Next time one or two chunks of hickory will do.

In this recipe the Prof. called for Goya’s Mojo Criollo marinade. It turned out great and left the meat incredibly moist.

I did notice however that the flavor of the marinade did not carry over through the cooking process as much as I thought it would. After all the Mojo is some seriously potent stuff - in a good way. To this I found a post from the BBQGuyBlog which talked about how different marinades don’t really seem to add that much flavor but do tenderize and keep the meat moist. So far I’m agreeing with this theory for chicken at least.

If I don’t have time during the week I plan on hitting up his second dinner this weekend.

Filed under: Editorials by Oldangerous