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Did you measure an internal temp?

That's not an option, since I work the day of the luncheon, and they specifically asked for pulled pork.

I got asked by the social committee at work to smoke some pork for a Veteran's Day luncheon we are having. Will be about 15 people at work. We have a vending fund at work and occasionally use the profit to have group lunches. The social committee will buy the pork, and I'll smoke it. Because...

For a big rig like that, you're going to need more fuel. And if you use too much, when you shut down the vents, you can reuse whatever is leftover on the next cook. I'm still learning myself, but have found it's better to have too much than not enough, and then save the leftovers for the next...

I need to try this. What kind of bricks do you need to elevate the pizza stone?

Exchanges are easier, refilling is cheaper. At least for me. The local Uhual store fills the tanks with up to 4.5 gallons, you pay for the actual fuel, so even if you want to just top it off with a couple of gallons, you can.

Think I'll wait to see how the first run turns out. They have raised significantly more than their original goal.

I'd take it to the oven and get it finished.

Looks hungry for fuel!

I smoked a 7.5 brisket flat today on my WSM 14.5, with a kosher salt/course pepper rub, mix of hickory and apple wood for smoke, then wrapped in butcher paper at 167 degrees, and pulled it from the smoker at 201. Finished right at 7 hours, which I thought was a little fast, but the meat was...

OP, I have the same concerns for sourcing charcoal over the winter when there are no sales. I'm in the midwest, and we can have some harsh winters, but can also have mild days, and I'm hoping to still be able to smoke when it's not brutal outside, but at the same time, getting charcoal over the...

I would cook it like anything else. Bring your 14.5 up to temp, and put on the meat. Rule of thumb says 1 1/2 hours per pound. Monitor your temps. You can foil at around 165 internal, and take it to about 200, then probe for tenderness.

Thanks for the info. If the paper is too big for a flat, I can always trim, or just fold over again.

Going to get some pink butcher paper to do briskets in. I've only done brisket flats so far, only because a full packer is too much meat for just 2 people for myself and my wife IMO. My question, what width paper would be best to wrap your basic brisket flat? 18" or 24"? Going to give it a...

I'm loving my WSM 14.5, it's the perfect size for a single butt.

Yes, my bad. I had my terms reversed. That's what I get for typing after an 18 hour day.

Good luck, she's a nice little smoker! And nice table. It does what it's supposed to.

Specs found here: http://virtualweberbullet.com/parts2014-14.html Charcoal grate is 10.5". The ring is 10 x 4.75".

Trying to figure out what kind of nitrile gloves to use for handling food. Can you use a medical-grade, or automotive-grade glove, or do you need a food-grade glove? Also, seems like there are various thicknesses too. I have a box of latex gloves that I use for messy jobs in the garage, but...

And I may remove the heat shield. Noticed on my first 9 hour smoke, I was running out of ash room at the bottom.