First attempt tips.WSM 22.5in


 
A

Andy Jones

New member
Hi, inspired by you tube and the likes I've got myself a new WSM 22.5" and am looking at using it this Sunday for the first time ever. But reading all the threads I'm getting myself a little confused.
I have guests around for an evening get together and have a 7.5 lbs Pork shoulder which I intended to slow roast, and then later on add a pile of chicken legs to finish cooking around the same time.
what sort of times and temperatures should I be aiming at for the best results.
Regards Andy.
 
Andy Jones said:
Hi, inspired by you tube and the likes I've got myself a new WSM 22.5" and am looking at using it this Sunday for the first time ever. But reading all the threads I'm getting myself a little confused.
I have guests around for an evening get together and have a 7.5 lbs Pork shoulder which I intended to slow roast, and then later on add a pile of chicken legs to finish cooking around the same time.
what sort of times and temperatures should I be aiming at for the best results.
Regards Andy.
Click to expand...

I would do pork shoulder @ 225-250 this takes me around 10-12 hours.
Chicken legs @ 275 this takes me around 1 hour 20 min but go temp on this one.
 
Tony R said:
I would do pork shoulder @ 225-250 this takes me around 10-12 hours.
Chicken legs @ 275 this takes me around 1 hour 20 min but go temp on this one.
Click to expand...
Since I'm still learning, I'm interested in this too. Would the recommendation be do the pork shoulder, pull it when it is done. Wrap in foil and towel, place into a cooler. Turn the heat up a bit and cook the chicken. When chicken is nearly done, finish prep on pork shoulder?
 
Thanks Tony,
I'll be trying to follow your reccomendations, Think I've possibly bitten off more than I can chew for my first attempt, but what the heck in for a penny in for a pound...............
Cheers
 
Al_G said:
Since I'm still learning, I'm interested in this too. Would the recommendation be do the pork shoulder, pull it when it is done. Wrap in foil and towel, place into a cooler. Turn the heat up a bit and cook the chicken. When chicken is nearly done, finish prep on pork shoulder?
Click to expand...

You got it right, definitely let the shoulder rest though.
 
Likewise, I figure about 12 hours of cook time around 250-275 degrees for an 8-9 pound pork butt. I don't wrap in foil during the cook, but some guys wrap it around 160 degrees internally and that helps expedite the cooking time. After it reaches 190 internal, check for probe tender. Meaning, use a probe (skewer) and see if it slides into the pork butt like butter. If there's resistance, let it cook another hour or so. When it's done, I wrap in foil and a beach towel and place in a cooler/microwave/oven and let it rest for 2-4 hours. Yeah, it'll hold the heat just fine.

PS - chicken is better if you can brine it first (water,sugar,salt) and smoke it at higher heat for an hour or so. At that point, the skin is still like rubber. Remove the center section and place the cooking grate on top of the charcoal ring. Now grill the legs over direct coals until the skin is edible.

Good luck and use your camera. A lot. :)
 
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Andy don't be surprised if it runs a little erratic or hot ... Keep an eye on temp ..it takes a few cooks as smoke builds up to get rock steady temps ... I would put something in it today ...bacon , chicken anything to get a feel for it before you have company tomorrow !!!
 
Just to end this thread thanks for all the feedback, the cook went well. with no complaints from any of the guests just praise. I was amazed how well the WSM maintained its temperature throughout the day. The Pork just fell apart. Need to remember to take photos next time.
Thanks again.
 
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