I've been reading and learning, finally picked up a WSM 18.5 on craigslist last week, new, unused. Want to do my first run this weekend with a little extra time to play.
Here are starting thoughts, all suggestions and comments welcome.
I have a pork butt - 7.5 lbs, bone-in. From my reading - I expect it to take 10 - 14 hours to cook @ 225 - 250.
I also have a 2.5 lb piece of salmon - no skin (warehouse club).
I think I will plan to cook all day Monday. I'd kind of like to watch temps, etc during the day for my first cook, and a little nervous to let first cook be while I am asleep overnight!
Tonight - prep the WSM - load the charcoal ring with Kingsford and a few wood chips. Prep the chimney starter with paper and charcoal - (20 briquettes?), so I just light it first thing in the morning. Line the water bowl with foil.
Monday - first thing - light the chimney starter, get pork butt out of frig. drink coffee.
When charcoal is lit, add to the wsm, add water to the bowl. Put pork butt on top rack.
Try to maintain temp in the 225 - 260 range - check the temp too often, resist temptation to open lid and just look at it.
First temp check @ 8 hours in?
---------------
Now add the salmon to the mix.
Thinking about slicing the salmon into two pieces - 1.5 lbs and 1.0 lb. Cook the 1.5 as directed for the salmon / brown sugar rub, and the 1.0 as brined, appetizer style.
This way - I can count on salmon for dinner with much shorter cooking time, and have the pork for Tuesday night and leftovers (or to share).
------------------
Questions -
Does this all make sense?
Too much to try for first cook?
How adapt salmon since no skin?
Any other suggestions?
Thanks,
Scot
Here are starting thoughts, all suggestions and comments welcome.
I have a pork butt - 7.5 lbs, bone-in. From my reading - I expect it to take 10 - 14 hours to cook @ 225 - 250.
I also have a 2.5 lb piece of salmon - no skin (warehouse club).
I think I will plan to cook all day Monday. I'd kind of like to watch temps, etc during the day for my first cook, and a little nervous to let first cook be while I am asleep overnight!
Tonight - prep the WSM - load the charcoal ring with Kingsford and a few wood chips. Prep the chimney starter with paper and charcoal - (20 briquettes?), so I just light it first thing in the morning. Line the water bowl with foil.
Monday - first thing - light the chimney starter, get pork butt out of frig. drink coffee.
When charcoal is lit, add to the wsm, add water to the bowl. Put pork butt on top rack.
Try to maintain temp in the 225 - 260 range - check the temp too often, resist temptation to open lid and just look at it.
First temp check @ 8 hours in?
---------------
Now add the salmon to the mix.
Thinking about slicing the salmon into two pieces - 1.5 lbs and 1.0 lb. Cook the 1.5 as directed for the salmon / brown sugar rub, and the 1.0 as brined, appetizer style.
This way - I can count on salmon for dinner with much shorter cooking time, and have the pork for Tuesday night and leftovers (or to share).
------------------
Questions -
Does this all make sense?
Too much to try for first cook?
How adapt salmon since no skin?
Any other suggestions?
Thanks,
Scot