Picked up my new 18.5" WSM today and couldn't wait to get going.
Decided on a pork loin roast with a nice strip of ribs attached. Didn't have as much time as I'd like so I chose this cut rather than a butt. I'll cook this to about 150 internal, it should finish up about 160. Smeared with yellow mustard, added garlic granules, kosher salt and a liberal dusting of a ****ake mushroom rub of Kevin K's that I got from this website.
Put about a half ring of K in and added most of chimney of lit on top. 3 chunks of hickory in as well.
All vents open, it climbed to 275 lid temp and has sat there, rock solid. Outside it's just below -6 C (20 F).
The meat was 43 F when I put it on and it was 90 F after an hour. I just checked again and it appears the remote therm has died. Oh well. I will check temp after 2 hours to get an idea of where I'm at. No stress - it's a Saturday, and I have a new WSM to cook on so it's all good.
Hopefully will get a pic or two of the inaugural cook. Can't wait until Smoke Day 2010 !
Decided on a pork loin roast with a nice strip of ribs attached. Didn't have as much time as I'd like so I chose this cut rather than a butt. I'll cook this to about 150 internal, it should finish up about 160. Smeared with yellow mustard, added garlic granules, kosher salt and a liberal dusting of a ****ake mushroom rub of Kevin K's that I got from this website.
Put about a half ring of K in and added most of chimney of lit on top. 3 chunks of hickory in as well.
All vents open, it climbed to 275 lid temp and has sat there, rock solid. Outside it's just below -6 C (20 F).
The meat was 43 F when I put it on and it was 90 F after an hour. I just checked again and it appears the remote therm has died. Oh well. I will check temp after 2 hours to get an idea of where I'm at. No stress - it's a Saturday, and I have a new WSM to cook on so it's all good.
Hopefully will get a pic or two of the inaugural cook. Can't wait until Smoke Day 2010 !