i dont get it

[Brad W]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
Simple answer to sum this all up.

Low and Slow = More time for beer, plain and simple!

</div></BLOCKQUOTE>

Or = Getting out of honey do's

 

[derek_d]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:

quote:


out of curiosity, how do you temp your smoker? 10 hrs at 205* doens't seem right. I run >250* and foil and a butt takes 9 hrs to get to 195*. </div></BLOCKQUOTE>

Magic, I guess

I guess it is possible the smoker got a little warmer, but I set it to 205* around midnight and woke up to find it sitting pretty at 205*. As to what happened those 6-7 hours I was sleeping? Who knows, but I suspect it was right there at 205* all night.

 

[Kaz S]

He just had a smaller shoulder. My last big ol 9 lber took 17 hours and the one before that 18 hours and temps ran in the 200-225 range. Without any foil.

 

[derek_d]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by kaz S:
He just had a smaller shoulder. My last big ol 9 lber took 17 hours and the one before that 18 hours and temps ran in the 200-225 range. Without any foil. </div></BLOCKQUOTE>

I think it was just a hair under 7lbs.

Turned out great. Money muscle was delicious and sliced nicely. In addition, the rest was juicy and pulled great.

I do cook mine on lower rack, right next to my water pan and there is a nice convection draft n the smoker.

 

[Josef Gangwish]

I definately wouldnt go as far to say there is no need for a WSM because im almost certain its the best thing since fire right after beer. but i had this question once too i really wanted to justify getting my WSMs so i did a side by side smoke one on the 22.5 WSM and one on the 22.5 Performer. The results were what i thought they would be, The Performer had to get more fuel every few hours and also the smoke ring and smoke flavor were much much less from those on the WSM. With the WSM you create a smoke column where the only place for the smoke to go to get to the vent is your BBQ.. With a Kettle cooking with indirect heat you have to put it to the sides with BBQ in the middle so alot of the smoke is going straight up and out the vent without ever contacting your meat. But another huge advantage of the WSM is pure time. Slow without interuption so you can sit out there by it and drink allday and then everyone thinks you did a ton of work to produce this awesome BBQ.....Just throwing a spin on things...

Joe