First Cook on New 18.5 WSM


 
Steve Porter

Steve Porter

TVWBB Super Fan
Today's the day for my first cook on a 18.5 WSM that I received from my wife for Christmas. So far, so good. We prepared 2-9lb. pork butts last night, got up this morning and fired up the grill, put the meat on and we're waiting for the results. So far with outside temps at about 25, the temp in the grill has been locked on 240, according to the lid thermometer. We've got the top vent full open and 2 bottom vents closed with third bottom vent open about 1/3, and have clay saucer in the water pan. Forgot in all the excitement to put some oil on the grates before I put the meat on, so we might have some stuff "stuck" onto the grates. Useing hickory wood for the smoke. The smell coming from the grill is mouthwatering! :wsm:
 
I agree you may not get stuff stuck and I found with pork butts the grates clean up real easy anyways. The food really doesn't get high heat burned on like directly over the coals or on gas grills grates.
When I did 4 butts last week my neighbor knew what I was cooking the minute he pulled up in his driveway from the smell drifting over his way. He called to ask when dinner was..LOL Once you do one smoke on one of these you will already be planning your next ones. Its so easy to use and keep temps more stable in a WSM than other methods I have used. I agree with Dwain...Have fun !!
 
Way to go on breaking in the WSM on a first cook Steve!
I always cook fat-cap down, so if anything gets stuck, no biggie:wsm:

Tim
 
Here's some pictures of my WSM and the pork butts. We found the wheeled plant stand at Menards, it makes a good inexpensive cart for the Weber. The "Bear Claws" work great for shredding the meat, and as you can see, the meat was "fall off the bone" good!
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Really like the claws alot! I saw them being used on a video, found out where to get them and ordered 2 pairs, 1 for us and 1 for my son who also likes to do this. They work great and I highly recommend them to anyone that likes pulled meat.
 
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