Steve Burch
TVWBB Fan
I went to BJs today and got two boston butts. I hope to get them on tonight around midnight to 1:00am and do an overnighter.
I have 200# of the old GOOD Kingsford stashed in my basement.... that that should make it easier for me being my first cook on the WSM. Last weekend I installed the Tru-Temp in the lid so I can keep my temps where I want them. I also installed the Guru eyelets for the polder probe. When I get all set up, I'll post some pics.
Can a few of you experienced guys pull an all nighter just incase I have any questions/concerns during the cook?
Last, for smokewood I have a LOT of cherry, but it's not seasoned REALLY well.... it's from a large tree that had been down and cut into logs for about 4 months. If I saw that into some fist sized chunks, will that work OK?
I have 200# of the old GOOD Kingsford stashed in my basement.... that that should make it easier for me being my first cook on the WSM. Last weekend I installed the Tru-Temp in the lid so I can keep my temps where I want them. I also installed the Guru eyelets for the polder probe. When I get all set up, I'll post some pics.
Can a few of you experienced guys pull an all nighter just incase I have any questions/concerns during the cook?
Last, for smokewood I have a LOT of cherry, but it's not seasoned REALLY well.... it's from a large tree that had been down and cut into logs for about 4 months. If I saw that into some fist sized chunks, will that work OK?