3rd smoke - I'm still a newb so bear with me lol


 
B

Brian HFX

New member
So I've been trying to get back home to smoke again and decided late today (very late today) to do a small sirloin tip roast (only 3lbs) - only me home so no biggie. Now the missus will want some leftovers in the medium range so I figured I'd pull it around 150 and let it rest. I was shooting for a 275 temp and figured it would be around 2 hours or so to cook up - I'm not rushed so I'm not too concerned. I went with just the foiled pan this time and lit with the minion method and used just the one block of wild cherry.

As the smoker approached 250 I shut the bottom vents to 25% to start (hopefully) settling the temp. It's still climbing, albeit slowly now with the bottom all shut down (sitting at 298 now). I have the top 50% and am using the Maverick so I can also focus on football but I'm wondering if perhaps I should have used some water to heat sink this thing? I'm cooking to 150 regardless but would like to get better at wrangling temp so I'm open to suggestions. I realize experience is the best teacher but figured I would check for tips and tricks to adjust temp.

Thanks
Brian
 
Welcome Brian.
The WSM will run hot for awhile when new. It takes some time to build up a layer of residue which cuts down on the shiny interior. You could use a heat sink like the water, but if you're target temp is 275 why bother?
Just let it roll for now, and if you want to do a lower and slower cook by all means use a sink as a temp damper.
Have fun and enjoy!:wsm:

Tim
 
The nice thing about smoking with the WSM is that you will be able to relax and enjoy your day while your WSM does all the work!! You just hang in there and ask any questions you need to and the helpful folks around here will help you out!!
 
Thanks Tim - I ended up settling on trying to keep it around 300 lol. I let her cook for 2.5 hours before it hit 150 and it rose to 155 resting in the oven tented. Now I think I need to be more careful where I put the probe - I think I had it too low as the bottom 1/3 of the roast was perfect in my opinion - pink and juicy - the upper 2/3 went past medium and was in the medium-well area and starting to dry out. I probably should have pulled it earlier but the wife hates it when her food bleeds even a little so I went with something I could eat =) I forgot to take a pic but it had a nice smoke ring but the rub I had might have been a tad salty. It will still make some good sandwiches =)

Thanks guys.
 
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