Just Delivered - First Smoke


 
D

D Mullen

New member
Just received my new 22.5 WSM and due to some scheduling conflicts I need to smoke a butt tonight to have for tomorrow afternoon. My problem is my Maverick 732 will not be delivered until tomorrow afternoon so if I start the smoke tonight I will have to rely on the OEM thermo in the hood. I do have a cheapy meat thermometer I can use for the meat. What do you think...go for it with the factory thermo? Love this forum and am very excited to be a WSM owner. Don
 
D, what I would suggest is take you Weber therm off the hood and check in boiling water,. If it reads 212 then it is ok. My Weber therm runs about 25 degrees digfferent than my maverick. There are many posts on here about folks different therm readings. All that being said, Butt doesn't really care. You can use an oven therm if you want or stick the meat therm in the top vent hole. Get your cooker to your desired temp and adjust the bottom vents, actually get your cooker to about 25-50 degrees shy of your desired temp and start closing her down. All will be well. Cook the butt till done, no worries on meat temp as we all just probe for done testing, don't we?

If you are going to foil then follow your normal proceedure.

Good luck and let us know who she went.

Mark

CONGRATS AND YOUR NEW TOY.
 
Congrats on the new smoker. Not being the most experienced person here I'll still add my $.02, if the meat therm is the kind with a long stem that you leave in the meat as it cooks,what you could do is stick it through the top vent hole to check cooking temp, and cooking by time isn't always the answer but in this case if you figure about 1.5hrs estimate per pound to cook,you could try the bone wigle method to see if the roast is done or take the therm out of the vent and stick it in the roast.I know these aren't the best siloutions but if push comes to shove you may wish to try it.
 
Welcome to the forum D. I say go for it. There have been many theories on this one, but for whatever reason, they tend to read off a tick. Just get it in a zone and let it ride. Mine happens to read what the temp actually is at the bottom grate. If it says 250, it is actually 225 at the grate. Happy accident for me! The main thing is keep it low and cook until tender, not temp. I am sure you will do just fine. Let the WSM do the work for ya! Good luck!!!
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I'm doing my first run too Don.
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I don't have any advice, but if things continue to go as smooth as they have, I see many happy smokes in our future.
 
Remote probes make it easier but not really necessary.

I allow 2hrs/lb @ 250º for pulled pork.

I wouldn't leave the meat thermometer in, it'll probably just get smoked-over.

About 75% of the way through, check it with your meat thermometer. I target 200º but once it reaches about 185º, I start checking for tenderness and shreddability.


Of course, you could just get a $15~$20 wired probe kitchen therm from Wal-Mart or Target or other 'home' store.
 
Thanks for the tips fellas. Had an unexpected change of plans and did not get to use the smoker yet but I got it put together...it is sitting in my den! The Maverick came in today so it looks like I am doing the first smoke tomorrow. Got a nice butt in the fridge. Can't wait! I will keep ya posted! Thanks again. Don
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by D Mullen:
Thanks for the tips fellas. Had an unexpected change of plans and did not get to use the smoker yet but I got it put together...it is sitting in my den! The Maverick came in today so it looks like I am doing the first smoke tomorrow. Got a nice butt in the fridge. Can't wait! I will keep ya posted! Thanks again. Don </div></BLOCKQUOTE>

Don, WAIT, one more tip. TAKE THE SMOKER OUT OF THE DEN before liting it up.
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First smoke went great! 14+ hours and never had to add any extra fuel...temp held solid the entire time. I'm gonna really enjoy cooking on this smoker. Next is Ribs!
 
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