First smoke on my new WSM 18.5... Boston Butt

[Kelly Kraemer]

Those butts look awesome Kelly!! BTW what smoke wood did you end up using? I love pecan on pork butts and ribs, try it on salmon too its awesome. I'm a water user on long cooks like with pork butt, and I start with boiling hot water that I heat up in my stock pot on the stove. That way I don't use as much energy heating the water in the wsm. Brings me up to temp faster too.

I used a combination of Pecan and Apple.. About 3 chunks of each(they were smaller than a fist).

I really want to try a salmon smoke wasn't brave enough to try it on the UDS but I think it would be manageable on the WSM.