Well I’ve struggled through enough of my first cooks now I can say I’m starting to get the hang of it.
put a 9lb Pork Butt on my WSM 18 this morning at 8:30AM. Planning to give it it’s first spritz around 2-3pm and expect the whole cook to be finished @ 201F around 7-8PM.
Just about 2 hours into the cook now and temps are holding steady the whole time (fluctuating between 255-260F). I dialed my bottom vents back to about 1/3 when it hit 250F. Got a 70:30 mix of RO Lump to RO hardwood briquettes lit via MM hybrid, couple chunks of cherry wood and half of a white onion. The smell is incredible.
The real secret this time was putting less water in the water pan to get my temps above 250F. I’m still quite cautious about dry pan cooks because of how hot the pan can get and the potential for grease flashing. All I do now is add 2 cups hot water every 2 hours, super easy.
some pics of the setup are attached.
put a 9lb Pork Butt on my WSM 18 this morning at 8:30AM. Planning to give it it’s first spritz around 2-3pm and expect the whole cook to be finished @ 201F around 7-8PM.
Just about 2 hours into the cook now and temps are holding steady the whole time (fluctuating between 255-260F). I dialed my bottom vents back to about 1/3 when it hit 250F. Got a 70:30 mix of RO Lump to RO hardwood briquettes lit via MM hybrid, couple chunks of cherry wood and half of a white onion. The smell is incredible.
The real secret this time was putting less water in the water pan to get my temps above 250F. I’m still quite cautious about dry pan cooks because of how hot the pan can get and the potential for grease flashing. All I do now is add 2 cups hot water every 2 hours, super easy.
some pics of the setup are attached.