Hi everyone,
I have been lurking on these forums for awhile. My electric smoker kicked the bucket and figured it was prime opportunity to buy an 18.5" WSM as a replacement.
I decided to go all out and do a "low and slow smoke" for my first smoke. I decided not to use any water in the pan based on some of the information I read in the forums here and on other sites. I started with a 10lb bone in butt and dry brined it for about 12 hours and rubbed with my own random concoction I have been using for awhile. The smoke was about 14 hours and cooked to 205dF internal temp. Once I got the vent positions figured out I was able to hold around 250dF for 7ish hours with only minor adjustment which I was happy about. I was surprised at how little the vents needed opened at first to maintain temps and how significant a change minor adjustments could make. I started with the minion method and 20 briquets.
I got a little impatient towards the very end with data collection (and dinner was running late so I cranked up the temps)
I think I might attempt some hot & fast chicken over the weekend for my second go around.
I have been lurking on these forums for awhile. My electric smoker kicked the bucket and figured it was prime opportunity to buy an 18.5" WSM as a replacement.
I decided to go all out and do a "low and slow smoke" for my first smoke. I decided not to use any water in the pan based on some of the information I read in the forums here and on other sites. I started with a 10lb bone in butt and dry brined it for about 12 hours and rubbed with my own random concoction I have been using for awhile. The smoke was about 14 hours and cooked to 205dF internal temp. Once I got the vent positions figured out I was able to hold around 250dF for 7ish hours with only minor adjustment which I was happy about. I was surprised at how little the vents needed opened at first to maintain temps and how significant a change minor adjustments could make. I started with the minion method and 20 briquets.
I got a little impatient towards the very end with data collection (and dinner was running late so I cranked up the temps)
I think I might attempt some hot & fast chicken over the weekend for my second go around.