Search results

I have the "older" version of the WSM. I have had lots of success smoking single pork butts - seems to take about 11 hrs at my settings. I have been asked to make lunch for 50 ppl after my church's Palm Sunday service. I have 4 butts (about 7.5 lbs avg pre-trimmed). My questions are: what...

I have noticed that my readings actually drop ~5 degrees immediately after taking the meat off the smoker. This is with an accurate, calibrated digital probe. I wonder if there is some effect where the juices are boiling, then cool down as soon as the meat is taken off. I still do the...