John Letourneau
New member
Hello out there!
As I stated in my introduction message, I bought a WSM, 22", and cooked with it last week. Sorry no pics, but I do have a story anyway.
I was doing some reading on this forum while awaiting delivery; watching videos too. It arrived on Friday and was assembled in 15 minutes
I bought a Walmart packer on Saturday afternoon and gave it a good rub. The idea was to "simulate" a night burn on Sunday, during the daytime. I was prepared to deal with the higher temp of a new smoker, and was going to do a low/slow using the water pan.
At 6:30 I got the chimney started, going to do MM. At 7 I dumped the coals on top of my loaded ring, having embedded some hickory. Stack it all up, and the temp went up in a flash! What the...do some re-reading, ah! only needed 20 briquets and not a 3/4 full chimney...oh well, cut back the vents to 0%.
By the time I left for church at 9, the heat went to 280 and back down to 270...not so bad...so I opened 2 vents to 25% and left for 2 hours. When I returned at 11, it was at 325! Huh? Lift the lid, dang, water dried up. So I probed it and the temp was at 170. Aha, I can shift this over to HH [reading pays off].
Back in the house, mix up some stock and juice, back out to wrap the packer for another 2 hours. Then I had to go to another appointment; take the package off the smoker, put it into a cooler on a towel.
Back at 3:00, call over a buddy, do some slicing at 4:30. Meat still plenty hot and melt in your mouth tender. Very moist as you might expect...and a bit too done; the pot roast effect. All in all though, a very nice experience; even with the mistakes
Next week, I think I'll do PP and give the clay pan a try with a real overnight. Such fun.
As I stated in my introduction message, I bought a WSM, 22", and cooked with it last week. Sorry no pics, but I do have a story anyway.
I was doing some reading on this forum while awaiting delivery; watching videos too. It arrived on Friday and was assembled in 15 minutes
At 6:30 I got the chimney started, going to do MM. At 7 I dumped the coals on top of my loaded ring, having embedded some hickory. Stack it all up, and the temp went up in a flash! What the...do some re-reading, ah! only needed 20 briquets and not a 3/4 full chimney...oh well, cut back the vents to 0%.
By the time I left for church at 9, the heat went to 280 and back down to 270...not so bad...so I opened 2 vents to 25% and left for 2 hours. When I returned at 11, it was at 325! Huh? Lift the lid, dang, water dried up. So I probed it and the temp was at 170. Aha, I can shift this over to HH [reading pays off].
Back in the house, mix up some stock and juice, back out to wrap the packer for another 2 hours. Then I had to go to another appointment; take the package off the smoker, put it into a cooler on a towel.
Back at 3:00, call over a buddy, do some slicing at 4:30. Meat still plenty hot and melt in your mouth tender. Very moist as you might expect...and a bit too done; the pot roast effect. All in all though, a very nice experience; even with the mistakes
Next week, I think I'll do PP and give the clay pan a try with a real overnight. Such fun.
