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Guest
Guest
Tried the WSM yesterday for the first time. I had bought two 4 pound boston butts and rubbed 'em down with a basic rub, let sit in fridge o/n. Fired up the charcoal in the backyard at 6:30 am (some guy driving to work stopped by and was concerned that our house was on fire...i convinced him it was just some charcoal starting up
)
By about 7:30 the fire was going well and I put the meat on. Added three chunks of hickory. Temp dropped rapidly to between 240-250 measured through the lid. Stayed at that temp for the whole 8 hours I was cooking. Had to make minor vent adjustments every once in a while but no problem. Internal temp was between 180-185 when I stopped.
Pork pulled apart easily was moist and very tasty. Stirred in some NC type bbq sauce.....yum!
So, the first time was a great experience. I was a little surprised that I didn't have more difficulties to keep the temp at 250. It was about 95 degrees outside and almost no wind. I guess I would need more fuel when it gets colder outside. I used one 10lb bag of Kingsford for the whole 8 hours.
one happy smoker!
Any other suggestions? BTW, one full water pan lasted for the entire session.
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By about 7:30 the fire was going well and I put the meat on. Added three chunks of hickory. Temp dropped rapidly to between 240-250 measured through the lid. Stayed at that temp for the whole 8 hours I was cooking. Had to make minor vent adjustments every once in a while but no problem. Internal temp was between 180-185 when I stopped.
Pork pulled apart easily was moist and very tasty. Stirred in some NC type bbq sauce.....yum!
So, the first time was a great experience. I was a little surprised that I didn't have more difficulties to keep the temp at 250. It was about 95 degrees outside and almost no wind. I guess I would need more fuel when it gets colder outside. I used one 10lb bag of Kingsford for the whole 8 hours.
one happy smoker!
Any other suggestions? BTW, one full water pan lasted for the entire session.