MattHanneman
New member
Just saying hello! I was looking to get a smoker and stumbled across this site and used a lot of tips and ideas from here to build my own mini WSM over the past month or two. Today was my seasoning run and will be doing a shoulder tomorrow. Will be my official "first smoke" on the mini. Have done a lot of ribs on the kettle but this will be a new beast i think.
So far during the test run it has stayed between 225 and 242 for 7 hours, only needing minor vent changes. I put a port on the side to run my temp probe through and will be adding a second port for the food probe. For now just going to run it through the lid vent holes. It has run for 6 hours and only needed a handful of charcoal added so it seems to be very efficient. Since this was a test run i didnt fill the bottom with as much charcoal as it would hold so im pretty impressed.
Anyways just wanted to say hello and thanks for all of the help so far!
-Matt
So far during the test run it has stayed between 225 and 242 for 7 hours, only needing minor vent changes. I put a port on the side to run my temp probe through and will be adding a second port for the food probe. For now just going to run it through the lid vent holes. It has run for 6 hours and only needed a handful of charcoal added so it seems to be very efficient. Since this was a test run i didnt fill the bottom with as much charcoal as it would hold so im pretty impressed.
Anyways just wanted to say hello and thanks for all of the help so far!
-Matt
hope your cook goes well and don't forget to post pictures ! And a few pics of your homemade smoker would be great too !
