Search results

Thanks everybody for the tips. The pork turned out great! LarryR, I agree that the temperature readings are a bit fishy. I rely on a small dial thermometer at the lid. But I've had plenty of cooks that went on much longer than I expected; I don't think the smoker runs systematically hot. I...

Well I'll be ****ed, it only took 13 hours to hit 195 degrees... All my careful planning to have it ready in the early evening, at the latest, and here I am wrapping up a fully cooked shoulder at 4:00 AM. :-)

Thanks all for the emergency tips. I've always run the WSM with a full water pan and never even thought about doing otherwise. But obviously heating the water is going to consume fuel (d'oh) and my big, very fatty pork shoulder doesn't need the extra moisture. I'm going to take LarryR's advice...

Oops, I skipped all the important details, huh? :-P I'm cooking at 225-250, full pan of water, Kingsford briquettes. I started by the Minion Method with a full-to-overflowing chamber and 20 lit coals. The overnight low is going to be in the 50s and there's no wind.

I'm currently smoking a massive 14 lb. pork shoulder (butt + picnic, bone-in) in my 18.5" old-school WSM. With this much meat, I'm expecting to go anywhere from 20-30 hours. On previous cooks using the Minion Method, I've had to add coals after about 12 hours. But 20 hot coals is only gooses...