Hi new from Massillon Ohio>>HELP!!!!! LOL


 

Shawn Arbuckle

New member
1st smoke under my belt this past weekend. I have a 18.5 WSM. I did chicken half's. They came out good but not great. I think i had a bit to much wood (3 fist sized chunks) for chicken as it had a smokey bite to it. This weekend coming up i plan on doing a pork shoulder. I should have done some research 1st because its 13lbs which from what I'm reading may be a bit to big. Should i cut it in half or roast it whole ? All tips are welcome ! :wsm22:
 
Welcome! How did the butt turn out? I like mine in the 8-10# range myself with bone in. I typically smoke them for around 6-8 hours or when they reach an internal temp in the 202-205 range.
 

 

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