My 1st Long Cook on the 14.5


 
V

Vic

TVWBB Member
So I completed my first long cook yesterday on the 14.5, a 10lb Pork Butt. 9 hours, Whew!! Must say, the 14.5 hung in there for 6 hours before having to re-up on charcoal. It was fun and educational at the same time. Started WSM up at around 4:45 am wanting to make sure I gave myself enough time for the cook. Thru some Armadillo Eggs on after since I still had some heat in the WSM. Below are some pics of the cook.

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Rubbed the night before

Prepped the smoker the night before as well. Used Pecan for this smoke.

Smoker rolling early in the morn.

First peek at 4.5 hours in.

Pulled and Wrapped when internal hit 163. About 6 hours in.

Pulled at 200. Bone pulled right out.

Shredded up like a hot knife thru butter!
Armadillo's on Smoker


And off the smoker. All in all, it came out very good IMHO. Family enjoyed as did co workers today. Can't wait for this weekend. Thanks to everyone on this site for all the knowledge you share to us all.
 
S.Six said:
Very nice looking PP! What temp was your wsm running at?
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Thanks 6. My Temp fluctuated between 250 - 310 thru out the cook. I'm assuming that the hotter temps were due to the drippings from the pork on the coals. I adjusted the vents thru out the cook to raise and lower as needed. Like I said, it was educational. My goal is to be able to hold a steady temp thru out an entire cook if that's even possible.
 
Vic said:
Thanks 6. My Temp fluctuated between 250 - 310 thru out the cook. I'm assuming that the hotter temps were due to the drippings from the pork on the coals. I adjusted the vents thru out the cook to raise and lower as needed. Like I said, it was educational. My goal is to be able to hold a steady temp thru out an entire cook if that's even possible.
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First off great looking meal! You bet it's possible to maintain a good steady temp with your 14.5" . Disclaimer I do not have one, I have 4 Mini-WSM's. However a friend has one and we have run side by side. Here are a few tips and tricks that we have found to make smoking easier.

1. Ditch the water in the water pan. Either use nothing in it or fill it with sand. My friend has his filled with sand and covered with foil. This creates a stable thermal mass that will help regulate temps, especially in inclement weather.

2. Fill the entire basket with unlit charcoal. Place your smoke wood on top of charcoal. (3-4) 2"-3" chunks scattered on top will last for a long time.

3. Light the charcoal through one of the lower side vents using a propane torch. Depending on the temp you are shooting for this should only take 5-10 minutes. When torching you will notice that your pit temp is going to be pretty high. I usually wait until the temp hits 350°+ then turn off the torch. The temp will drop dramatically usually down to around 200°-220°. If you are looking for higher temps I would torch the charcoal through two of the lower vents.

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Sorry I don't have a photo of lighting the 14.5, but it is the same principle.
 
Tommy B said:
Pork looks great! what is an Armadillo Egg? They look fantastic!
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Tommy, I got the recipe either on this site or the kettleclub site, but an Armadillo Egg is basically an ABT. But instead of bacon, you wrap the stuffed jalapeno with sausage. I used Jimmy Deans Breakfast sausage for these. First time I made them, they were very tasty.
 
Great looking smoke, Vic. And congrats on controlling that long smoke. Pulled Pork looks delicious, and so do the Armadillos
 
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