First WSM Cook


 
M

Mark B

TVWBB Pro
Here's some of the results of my first WSM cook. I picked up an 18.5" today.

It was an 8 bone pork loin, smeared with yellow mustard, garlic granules, kosher salt, and some ****ake mushroom rub that was a recipe from Kevin K on this site. 3 chunks of hickory smoke wood.

I wanted the roast to finish up about 150 and I had my usual remote therm on it, but it would conk out after a while due to the temp out side (about 20 F). So I was kind of flying blind at times, and the last check I had was 169 - whoops.

I removed the roast to rest. Overall, the WSM was amazing at maintaining a steady temp. I was smilin' just like when I started cooking with the Performer last summer.

Served the pork with Risotto Integrale con Funghi and steamed asparagus. I thought I would have some dry pork (finishing higher temp than I like) as the loin was lean, but instead it was moist and tender. My wife loved it.

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Can't wait until the next cook, and looking forward to Smoke Day 2010.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by craig castille:
What's the white stuff in the backyard? </div></BLOCKQUOTE>

Gee, I dunno. Sometimes we wake up and it's just there.
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Personally, I prefer bbq'ing at 80F. Around here I would take 75, or 70 or 60... you get the idea.
 
Beautiful Pork Loin! I can get boneless pork loin around here for $1.99/lb quite often, but would prefer the bone in for all the obvious reasons.

That looks fantastic and the sides also look killer.

So, as far as the WSM is concerned, are you hooked yet???

Pat
 
j - the mushroom I used was the dried ****ake that you can get in the asian section of supermarkets. The results from the rub I have are a savoury sort of earthy undertone. Fairly subtle. I'll make it again but would like a pack of mixed wild mushroom instead or just porcini like I used in the risotto.

Pat - I was fairly amazed at the results of the first cook. I let the WSM keep burning after I pulled off the roast. It went at least a couple more hours at decent temps. Fabulous ! So to answer your question - hooked big time !
 
Wow you did an awesome job Mark. That really looks good.

I noticed you were using cast iron skillet on a ceramic stove top. I bought a ceramic top stove about 8 years ago, and after I bought it I was told never to use cast iron on the ceramic top. Supposedly, cast iron ruins the ceramic.

Have you had any problems using cast iron on the stove top?
 
I did a little reading on it and found conflicting reports. This CI pan has a perfectly flat bottom so there is good contact.

I've never had a problem, am careful not to drop the pan on the ceramic. I also never try high heat, I'll use medium and give the pan time to come up to temp. Works great for saute or simmering.

I don't use it too much however. CI is my favorite type of pan for making risotto.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I was told never to use cast iron on the ceramic top. Supposedly, cast iron ruins the ceramic. </div></BLOCKQUOTE>

I've used CI on my ceramic cook top for as long as I've owned my house (5 years) and have not had any issues. I'm curious to know what they might be.
 
I was told that cast iron gets too hot and if it does it will damage the ceramic top. I was told that by a salesman at Sears in the Summit Park Mall in Niagara Falls after I bought my stove.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I was told that cast iron gets too hot and if it does it will damage the ceramic top. </div></BLOCKQUOTE>

interesting. I'm wondering how something like cast iron that is incapable of generating its own heat could get hotter than the actual cook top? I'm probably missing something here. Like running at 100% there should be a large heat sink (big stock pot full of water) to draw the heat away from the ceramic.

I may turn an element up all the way to preheat the CI but I'm usually running them at less than 50% when cooking. any higher and the oil will smoke.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W:
Looks great Mark, welcome to the club! </div></BLOCKQUOTE>

Thanks. It went together easily, and was in perfect shape. The only dent was on the box.
 
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