Baby backs, sweet spuds, pork butt & jalapenos


 
Greg in Utah

Greg in Utah

TVWBB Pro
I really thunk long and hard about pulling out the 18.5" WSM but since I only had 1 rack of baby backs and a 7 pound butt I called forth the mini WSM again. I just can't stand empty smokers
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I don't believe I've posted a pic of my restored SS Performer so here they are together. The galvanized tub makes for a great windscreen for WSMs and Dutch Ovens. Fuel is Royal Oak lump + hickory chunks.

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Baby backs with some Blues Hog Tennessee Red, smoked jalapeno and smoked sweet potato. Beans are pintos cooked in a crock-pot overnight with more jalapenos.

After 5 hours at 240-275 the mini WSM still has half its original fuel left. These little suckers are so stinking efficient
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Thanks Mark! They taste great but I'm surprised by the lack of bark.

After 8 hours the smoker temp fell to 205 (pork butt temp was 181 ) so I knocked the ash off the coals and added half of a small chimney of lit lump.

I ran the temps a little higher than normal so this is still very good efficiency for such a small fuel capacity.
 
Thanks all!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">NOW, WHATS FOR DINNER??!!
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</div></BLOCKQUOTE>

I could only manage 1 pulled pork sammich and a pickle.

Guess I snacked too much.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
Greg, NICE! VERY NICE! OUTSTANDING!...
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...appetizer plate. NOW, WHATS FOR DINNER??!!
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</div></BLOCKQUOTE>

Haaa, ya really, I spill more than that! Looks great!
 
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