Hi folks, well... I'm officially 2:45 mins into my first smoke/cook. Doing a 7.8 lb pork butt on a 18.5 WSM on loan from a family member who wasn't using it. My target temp for the cook was 225-250 degrees for 10 to 12 hrs, but at this point the WSM has settled in @ 275 degrees. Where the lid rests on the lip on the body I seemed to be getting alot of leakage from that area and not alot from the door. I have the top and all 3 bottom vents closed and this is the best I can do for now.
I'm thinking I need to invest in some gaskets for the access door and something for the lid where it sets on the main body in the very near future.
Anyone have any input... any help? Is my cook already screwed cooking at that temp?
I'm thinking I need to invest in some gaskets for the access door and something for the lid where it sets on the main body in the very near future.
Anyone have any input... any help? Is my cook already screwed cooking at that temp?