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A few questions, apple chips, getting things started, how much charcoal etc


 
T

Tom G

New member
I've been cruising this site for quite sometime, bought a 18" WSM months ago and honestly it's never been out of the box... but just last week we had a baby boy and some friends sent us some pulled pork to celebrate! Well... it was soggy and kindof gross. I then decided since I had some time off from work I'd fire it up!

So, bought a 10lb pork butt, trimmed off the fat cap and any excess. Whipped up some dry rub following some recipe I found on here that seemed to get good reviews and sounded good. Lathered up the butt with a smidge of mustard and then the dry rub (likely the mustard wasn't necessary but read a couple posts saying it helps things stick and won't affect the taste) saran wrapped it and into the fridge!

SO I think butt wise I'm good. I got a bag of Kingsford not sure the weight but it was the larger one they had at the store. I also got one of those charcoal lighter box metal things... I think you load it up with paper on the bottom and charcoal ontop and it gets things going? Also grabbed a bag of applewood chips... couldn't find chunks anywhere so only chips.

So here are my questions hopefully can get some help.

I think I read a 8lbs ish butt can take 12-16hrs to reach 190degrees... is that a fair assumption? I wanted to have this butt for supper tomorrow night but if that's the case I'll be up at 4am trying to get it fired up!

How do I start the WSM? I mean, do I ignite the charcoal using that metal starter then put those lit ones on first the bury them with the rest from the bag or vis versa?

How much charcoal do I put in?? The whole bag or...?

There is that water pan at the bottom, do I fill it or leave it half full or...?

The apple chips, some say soak overnight, some say 1/2hr before, some say not at all? Being these are chips I'd think I should presoak them. And do I just put a few handfulls of soaked chips directly ontop of the charcoals or do I put them in aluminum foil??

Thanks in advance!!
 
As Brandon mentioned check out the section on the Minion method...you should get at least 12 hours of uninterrupted smoking that way.

I have found butts take from 1.5 to 2 hours per pound to get to 190 (with grill temp at 225). You should give yourself extra time, just in case...nothing worse than having everyone waiting around for the meat to get done. If it gets done early, you can hold it wrapped in foil in a beer cooler or in the oven.
 
Always better to be done early than late. Give yourself plenty of extra time for prep, getting the coals going, weather/wind, etc., and allow for these variables. 1.5 to 2 hrs. per pound is a good guideline.

The link to the Mr. Brown method above is great to go by when you are first starting to cook on your WSM and it can be tweaked after you are more familiar with cooking low & slow.

I would not soak wood chips at all, but would rather throw on a handful as necessary to maintain a thin blue smoke from the top vent. If you can find wood chunks instead of chips, they tend to last longer during a long cook. Hickory and apple wood will both give an excellent flavor to your pulled pork, as will cherry, pecan, oak, etc. Most folks don't use mesquite for pork, so I would probably avoid that. I usually use 2-3 chunks of hickory and 2-3 chunks of cherry wood and bury them in the coals as you add charcoal to the grate. Add a layer of briquettes, then add 2-3 wood chunks or half a handful of wood chips, then continue to add fresh charcoal until the ring is full. Wood chunks should be available at Home Depot, Lowe's, Ace Hardware, etc. and aren't too expensive.

I would get a candy thermometer to monitor temps through the top vent while you cook. This will give you a guideline of how your WSM performs, and will teach you how to adjust your vents during a cook to maintain temps. Keeping your WSM at an exact temperature is not as important as keeping it within a temperature range while cooking. Usually anywhere from 225° to 275° is all you need to worry about as far as temps go. You can find a good metal candy thermometer at Ace Hardware or Wal-Mart. I have used this Taylor 5911 for a few years and it is very accurate when placed in a pot of boiling water. Costs less than $10 too.

Taylor 5911 thermometer - Ace Hardware

Good luck with your cook. Let us know how it turns out, and post pictures.
 
Don't bother soaking the chips. I wouldn't just throw them on either - they'll just burn up in no time. Instead make a foil pouch - a couple or 3 or 4 anyway - to hold the chips: fold a 6-inch square piece of foil in half, crimp two of the open sides closed. double folding to seal well, then put about 1/3-1/2 cup of chips into the pouch. Shake a little to allow them to settle well then crimp the open side close, tightening so the chips are packed fairly well. Make a small, pencil-sized hole on one side. To use, place the pouch(es) hole side up directly on the lit. The restricted air will allow the chips to smolder and they will last longer. Replace as desired and as needed.
 
Tom,

If you are set on using the chips, please go with Kevin's advice; however, if you still have time to get chunks, I would recommend that. Chunks are much easier to use.

Also, as far as your timing question, I would recommend cooking at a higher temp. I find that I can get a butt done in about 1hr/lb if I could at 275 degrees. Since your WSM is new, it will likely run higher also so it may be more natural for it to stay around 275, than the more traditional 225.
 
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