Alright, be patient with me. I finally got around to trying out my new 22.5 WSM this past weekend. It was a breezy day in the Blue Ridge Mountains, and I never used a smoker before. That was nothing compared to trying to figure out posting the images here. I still am not sure if this will work, but the temp on my pork butts stayed between 244 and 266 for the better part of 11 hours before I had to adjust the vents. Later, I added a half chimney of lit coals a couple of times as the night cooled down. 15 hours after I started, this is what I got......
http://www.flickr.com/photos/120465323@N04/sets/72157642453693174/
Kids all loved it! The neighbors got samples, and the feedback is positive thus far. Next door neighbor is putting in orders for future cooks. Served it with slaw and east carolina vinegar sauce recipe from amazing ribs. This was a lot of fun. Next time I'll work on plated picks.
I got a ton of this stuff in the freezer now. If any of you have suggestions for good use of the leftovers (aside from more sandwiches), I'd love to hear.
http://www.flickr.com/photos/120465323@N04/sets/72157642453693174/
Kids all loved it! The neighbors got samples, and the feedback is positive thus far. Next door neighbor is putting in orders for future cooks. Served it with slaw and east carolina vinegar sauce recipe from amazing ribs. This was a lot of fun. Next time I'll work on plated picks.
I got a ton of this stuff in the freezer now. If any of you have suggestions for good use of the leftovers (aside from more sandwiches), I'd love to hear.