100% Certified Newbie

[ofelles]

Welcome from the California Delta.

[mcook2201]

Greetings from North Carolina.

[Johnny Booth]

Welcome from St. Petersburg, FL. 😎

[SNAFU]

From New Orleans, LA....
We eat everything that doesn't eat us first and eat
All wildlife we run over! 😉

[fzxdoc]

Nice rig! Have fun with it.

Kathryn

[Rob Johnston]

Welcome from Pittsburgh, PA!

[Panhead John]

Howdy from Houston and welcome to The Pit!

[SandPiper]

Welcome from RI. The Windwood Pro is an excellent grill which you should enjoy over many cooks. Agree with @Dwanessmokedmeats about the honeycomb finger protector. You may find that sometimes the smoke box can be difficult to get wood chunks to light but with practice yields excellent smoke flavor beyond what you get with just the pellets. Would love pics once you start cooking.

[DTro]

Welcome from Maryland.

[RichieB]

Welcome from Western Massachusetts.

[Stuey1515]

Welcome from Oz

[jfmorris]

Welcome to the Pit from Huntsville, Alabama! Glad to have you onboard!

I too started with a gas grill, around 1989 - an awesome Sunbeam H burner grill with lava rocks, bought for about $100 at the K-Mart next to my apartment, haha. Graduated many moons ago to an offset smoker, better gas grills (Weber Genesis), charcoal grills and such.

You've come to the right place to learn to smoke brisket and about anything else. First tip - don't smoke brisket on a gas grill! But your new Woodwind is a start in the right direction. Second tip - tough brisket is often undercooked. Your done temp for brisket is in the 195 to 205 degree range. Third and last for now - a good instant read is your best friend, and a good LEAVE IN probe style thermometer is your second best friend when it comes to making great BBQ.

Jim

[Finster]

100% welcome from The First State!!

[Texas Larry]

Howdy from San Antonio! Glad you’re here. Looks like you’ll fit right in😆.

[SNAFU]

Here we go

[SNAFU]

I could use more smoke. The hickory wood in smoke box did catch. I smoked on high smoke at 250deg for one hour. Then cooked approximately an hour until internal temp was 170deg. I absolutely loved it, the the wife didn't. She's a "well done" kinda girl and the breast was super moist. AKA "wet". Next time, I'll cut a piece off while it's resting and put her breast on the sidekick sear grill. Suggestions? When you get BBQ from BBQ restaurant, their chicken isn't like that. I'd that because they cook low and slow?

[fzxdoc]

Poultry likes being cooked at 300-350°. At that temp, it usually takes just over an hour. The breast should register anywhere between 155° and 160° when you take it off, because carryover cooking will get it to the "safe" 165°. At that breast temp, the legs and thighs are usually around 180°-190°, which is perfect for them.

My first chicken cook took over 2 hours because I cooked it at a lower temp (around 275°)

When you roast chicken in an oven you set it to 350° or hotter. Same idea.

K.

[Txmat]

Two things you can do to get more smoke. Set thee smoke as well as the temp on the controller. Be sure to use chunks of wood in the smoke box and check them frequently to be sure they have not burned up. You might also experiment with the exhaust vents on the back. ( I have not done this so I don't know if adjustment would improve or make worse the smoke)