Amy G. (Momo)
TVWBB Member
I'm just starting my first smoke on my new WSM 18. I've got two boneless pork shoulders, about 4 lbs each, just started the fire and put them on. A basic rub, and half hickory / half apple wood chunks.
The smoker is sitting on concrete pavers I bought at Home Depot this week. A square of 4 16" pavers plus two 8 x 16 pavers off to the side, so the total area is 32 x 40, with the extra space off to the right so I could have a heat-proof place to set things down, like the chimney. I also put a disposable foil oven liner below the WSM to cover the seams directly below.
Temp is sitting at 237 or so, and I've done nothing so far except follow the excellent instructions I've found at VWB.
Back with more later.
The smoker is sitting on concrete pavers I bought at Home Depot this week. A square of 4 16" pavers plus two 8 x 16 pavers off to the side, so the total area is 32 x 40, with the extra space off to the right so I could have a heat-proof place to set things down, like the chimney. I also put a disposable foil oven liner below the WSM to cover the seams directly below.
Temp is sitting at 237 or so, and I've done nothing so far except follow the excellent instructions I've found at VWB.
Back with more later.