Bought an 8 lb shoulder to smoker for pulled pork on Memorial day. So instead of firing up one of two WSMs I chose the Performer. Loaded it 1/3 full with firebrick holding about 7-8 lbs of KBB, then put 13 lit coals in a cavity at one end.
Put the pork butt on at 11:45 Sunday night and pulled it off at noon on Monday after foiling it once the temperature reached 184 degrees. Let it rest for an hour, then pulled it. Pulled like cotton candy. Even had enough heat and coals to smoke some rib tips for another couple of hours.
The fire finally died after 15 hours at 3pm yesterday afternoon. Easily enough time to do all any cut of meat except the largest of briskets.
Between the Performer and my old 3 damper Bar-B-Kettle, I was able to smoke enough pork to feed 13 people, including 7 adults and two teenagers, with everyone taking plenty home, and I still have leftovers in the fridge. Now I'm asking myself "Why do you have 2 WSMs...???" The kettles and Performer can do it all.
Put the pork butt on at 11:45 Sunday night and pulled it off at noon on Monday after foiling it once the temperature reached 184 degrees. Let it rest for an hour, then pulled it. Pulled like cotton candy. Even had enough heat and coals to smoke some rib tips for another couple of hours.
The fire finally died after 15 hours at 3pm yesterday afternoon. Easily enough time to do all any cut of meat except the largest of briskets.
Between the Performer and my old 3 damper Bar-B-Kettle, I was able to smoke enough pork to feed 13 people, including 7 adults and two teenagers, with everyone taking plenty home, and I still have leftovers in the fridge. Now I'm asking myself "Why do you have 2 WSMs...???" The kettles and Performer can do it all.