Tom (Gunner)
TVWBB Super Fan
Hello all,
Just finished my first smoke in my 18.5 WSM! I broke it in smoking 2, 5 Pound Chickens, and a left over pork loin (I cut 2 pork chops off it last night for dinner and decided to smoke the rest of it today). Not sure if the pictures will work below or not? Everything turned out amazing. I used the minion method which I have to say is brilliant. Full ring full of charcoal, dumped 20 lit on top and 3 fist size chunks of wood on top and let it go. After a half hour or so I had the temp pinned at 250. The chickens took about 3 1/2 hours and the pork took 4 hours. I left the top vent open 100% the whole time, had the bottom 3 vents open till it hit 200 then knocked them back to 25%..Only had to adjust one of the bottom ones throughout the 4 hours here and there and the other two just left at 25%. I took the meat off the smoker but I am leaving it burn to see how long I can keep it pinned at 250 so I can gauge for longer cooking times. I wish I had more stuff to cook! At least I still have beers to drink..I love this website and my new WSM..my wife was laughing at me because I was taking pictures of the finished chicken and pork..haha! ..Cheers! (hope the pics work below?)
Just finished my first smoke in my 18.5 WSM! I broke it in smoking 2, 5 Pound Chickens, and a left over pork loin (I cut 2 pork chops off it last night for dinner and decided to smoke the rest of it today). Not sure if the pictures will work below or not? Everything turned out amazing. I used the minion method which I have to say is brilliant. Full ring full of charcoal, dumped 20 lit on top and 3 fist size chunks of wood on top and let it go. After a half hour or so I had the temp pinned at 250. The chickens took about 3 1/2 hours and the pork took 4 hours. I left the top vent open 100% the whole time, had the bottom 3 vents open till it hit 200 then knocked them back to 25%..Only had to adjust one of the bottom ones throughout the 4 hours here and there and the other two just left at 25%. I took the meat off the smoker but I am leaving it burn to see how long I can keep it pinned at 250 so I can gauge for longer cooking times. I wish I had more stuff to cook! At least I still have beers to drink..I love this website and my new WSM..my wife was laughing at me because I was taking pictures of the finished chicken and pork..haha! ..Cheers! (hope the pics work below?)
