Hi folks, new guy here. Great forum.
I've been bbq'ing for quite a while on a Charbroil electric but I've just stepped into the realm of the WSM.
Got it from Amazon the other day and did my first cook on it last night. Chopped an 18 lb chuck from Sams in half and treated them like two pork butts. Yum Yum Steak rub, in the fridge for 3 hours. Started smoker with the minion method, put play sand in the water pan and covered it with foil. Meat went in at 9:45 last night. From there it was by the book according to the posts I've read here. Got up at 6:30 and did a stir on the coals and opened the bottom dampers to 100%. at 10:45 am the meat hit 165 and I foiled it. At 12:30 it hit 195, wrapped it up and put it in a cooler for two hours, then pulled it.
It was very much like pulling a pork butt, but even less fat to deal with. Just a huge mountain of meat. Great smoke ring (I never got good smoke ring with the electric), juicy and nice bark. All in all, I'd say it was a huge success for my first WSM experience. Thanks for all the info you folks share on this site.
Got it from Amazon the other day and did my first cook on it last night. Chopped an 18 lb chuck from Sams in half and treated them like two pork butts. Yum Yum Steak rub, in the fridge for 3 hours. Started smoker with the minion method, put play sand in the water pan and covered it with foil. Meat went in at 9:45 last night. From there it was by the book according to the posts I've read here. Got up at 6:30 and did a stir on the coals and opened the bottom dampers to 100%. at 10:45 am the meat hit 165 and I foiled it. At 12:30 it hit 195, wrapped it up and put it in a cooler for two hours, then pulled it.
It was very much like pulling a pork butt, but even less fat to deal with. Just a huge mountain of meat. Great smoke ring (I never got good smoke ring with the electric), juicy and nice bark. All in all, I'd say it was a huge success for my first WSM experience. Thanks for all the info you folks share on this site.