I had my plan together. I wanted to smoke some wings. My heart was set on it.
Then I read the Bacon Throwdown Challenge, and Matthew made what he called Boneless Rib Lollypops, which was chunks of rubbed shoulder wrapped in bacon and smoked. Well, looks like a two-meat day.
My maiden voyage on the WSM (gifted to me by my wife's grandpa, vintage 1989 18" WSM) was further complicated by weather. Not sure if any of you reading are in Michigan, but we got snow on the weekend. Not too uncommon to the area, but when it was pushing 60 on Thursday and dumping 4 inches of wet snow on Saturday in Livonia, I reevaluated my plan.
I smoked in the garage - with the smoker right next to the open side door, ventilated with garage door open. Don't worry, my CO detector sitting by the entry to the house never chirped. It was mainly to keep snow off.
Target was 275, but getting it up to temp, I overcompensated and had too many vents open and it was around 320 for about 15 minutes before I brought it down. I used some apple and hickory in the smoke, and it came out wonderfully.
Shoulder ready to be broken down with bacon waiting patiently
Pork portioned, rubbed, wrapped in bacon.
Pork rub: 2Tbl each black pepper, cayenne, chili powder, paprika, kosher salt, onion powder, garlic powder, brown sugar, 1Tbl white sugar
Rubbed one more time for luck
First time smoking wings
Separated in to paddles and drummies (tips reserved for stock) and rubbed with spicy wing rub
Wing rub: 1Tbl chili powder, paprika, 1/2Tbl cumin, black pepper, kosher salt, onion powder, garlic powder, 1tsp cayenne pepper
Pork on the top rack of my 18" WSM - Maiden voyage for me on the WSM!
Shot for 275, but mainly hovered around 290 with a single flare up to 320 (!!)
Wings on the lower rack
Ready to serve!
Wings tossed in buffalo sauce on left, barbeque on right
Naked wings for purists (my favorite way!)
Then I read the Bacon Throwdown Challenge, and Matthew made what he called Boneless Rib Lollypops, which was chunks of rubbed shoulder wrapped in bacon and smoked. Well, looks like a two-meat day.
My maiden voyage on the WSM (gifted to me by my wife's grandpa, vintage 1989 18" WSM) was further complicated by weather. Not sure if any of you reading are in Michigan, but we got snow on the weekend. Not too uncommon to the area, but when it was pushing 60 on Thursday and dumping 4 inches of wet snow on Saturday in Livonia, I reevaluated my plan.
I smoked in the garage - with the smoker right next to the open side door, ventilated with garage door open. Don't worry, my CO detector sitting by the entry to the house never chirped. It was mainly to keep snow off.
Target was 275, but getting it up to temp, I overcompensated and had too many vents open and it was around 320 for about 15 minutes before I brought it down. I used some apple and hickory in the smoke, and it came out wonderfully.
Shoulder ready to be broken down with bacon waiting patiently
Pork portioned, rubbed, wrapped in bacon.
Pork rub: 2Tbl each black pepper, cayenne, chili powder, paprika, kosher salt, onion powder, garlic powder, brown sugar, 1Tbl white sugar
Rubbed one more time for luck
First time smoking wings
Separated in to paddles and drummies (tips reserved for stock) and rubbed with spicy wing rub
Wing rub: 1Tbl chili powder, paprika, 1/2Tbl cumin, black pepper, kosher salt, onion powder, garlic powder, 1tsp cayenne pepper
Pork on the top rack of my 18" WSM - Maiden voyage for me on the WSM!
Shot for 275, but mainly hovered around 290 with a single flare up to 320 (!!)
Wings on the lower rack
Ready to serve!
Wings tossed in buffalo sauce on left, barbeque on right
Naked wings for purists (my favorite way!)
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