I'm in the club


 
Jeff R

Jeff R

TVWBB Pro
Been around here since the summer when I got my OTS. Got it to pacify me untill I got a WSM. Well the smoker came on Christmas. I've been smoking for the last 8 years on my propane and most recently using everything learn here to smoke on the OTS.

Sorry for the rant. The question is do you think I am asking for too much for my first cook to be an overnighter in MN with temps in the teens. Crazy I know
 
Pretty much what George says.... Assuming some experience with controlling charcoal the cold exterior is only a minor thought.
What are you gonna cook?
 
Had planned on pulled pork since I haven't had it in a while. I guess my concern is all about having the temps stay stable all night
 
Well if you smoked on your kettle then that will give you a good handle on smoking with your wsm. A pork butt or shoulder is very forgiving so I say go for it. Your biggest concern is wind not the outdoor ambient temperature.
 
Go for it. As said above, wind is more of a factor than temp.

And on a butt, it's so forgiving if you run low or high or will just affect the time it's done, not the finished product. You will be fine. The first smoke on a WSM will seem to go great coming from kettle smoking.

Just don't have an exact time you need it done at to stress you out. Have a time you want it done by, and then back your times up a little bit, foil when done and hold in a cooler till it's time to eat.
 
I love smoking in the cold Minnesota weather. Like others have said, wind is a difference maker, not cold.

The first step is making sure your WSM fits securely together and you have no out-of-round issues. Your WSM doesn't need to be air tight but having a quarter inch gap around the bottom will wreak havoc on your temp control.

Fill your charcoal ring full and add about 15 lit on top. Add the meat and close 'er up. I only use a foiled empty pan, no water. Wait until your temp gauge reads about 180 degrees and close your vents down to about 10% open.

Next step is very important so pay attention....go to bed. Your temps should drift up to somewhere between 225 and 275 degrees. In the grand scheme of things, it doesn't matter what the cooking temp is. Check for tender when you wake up and go from there.

Have fun and don't toss and turn all night like I did on my first overnighter. Butts are forgiving....and tasty too!
 
I have done many over night cooks here in Minnesota. I was worried when I did my first one too but mine was in lower temps as well. I find that smoking here in Minnesota isn't about the outdoor temp, more about the wind. As long as you are guarded from the wind you should do great Jeff.
 
Thanks guys. I think next Friday night will be the maden voyage. Will report my success on Saturday!
 
Keep a log to get the general idea of vent settings to catch temp on the way up and maintain it over the cook. smoker will heat up as meat goes from cold to hot in the second half of the cook and unlike electric you have to adjust.

Welcome to the Club! I'll be looking forward to you also becoming a member of the "My Brisket was Dry/tough" club, the "overnight smoke insomniac club" and ultimately the "My neighbors wont stop showing up when they smell smoke club!" Have fun.
 
A new WSM acts differently than a used one. It takes a few smokes for the gaps to fill with "stuff" to make it more air tight.

Keep this in mind.
 
Thanks to all. I did decide to make my first cook and overnighter. I lit 20 coals and added to a full ring. Shut down most of the vents at 200 then all the way around 230. I did run around 280 at the grate for awhile but then did settle to 240 all night. Foiled pan. Did two boneless about 8 lbs each. Total time was about 11 hours. Best pp I have ever done.

I made Dr BBQ's sweet and sticky as well as his vinegar sauce. Those too were the best I hav ever made.

Mmm good
 
Sounds great, Jeff! Be sure to take notes on your cooks, as this is probably the best learning tool you can use, as well as refer back to your notes for future cooks.
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Good decision. You'll be smoking all winter.

I am so glad you folks up north like smoking in the winter. I do to.
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