New member from Brooklyn, NY


 
B

BernardD

New member
Hello everybody -

I've been a barbecue and grilling fan for a while...more on the eating side than the cooking side :) I recently purchased a Weber kettle and picked up a 22.5 Smokey Mountain Cooker, looking forward to getting in some good cooks, even in the winter.

I did have a question for anyone else that owns a WSM 22.5 - I put on some pork butt two weekends ago and I was prepared for a 12-hour cook, but it was finished in about 7 hours. Is that typical and how have you modified fuel usage since most of the recipe's on the site lean towards the 18.5"?

Thanks and I'll post pics of my cook this weekend,

Bernard
 
Welcome to the group. How big were the butts and what temp do you think you were cooking at? I do high butts in 5-6 hours all the time.
 
BernardD;
I do 8.0 lb. Boston Butts on my 18.5" WSM in 8.0-9.0 hours at 275 degrees. Regarding fuel, I use Kingsford Original briquettes, use the tin can minion method (with 12 lit briqs), use a full ring of charcoal. When the cook is finished, I immediately shut all vents on the smoker. I save the left over charcoal for my grills. That way, I get consistency, never run out of fuel, and really don't use any fuel I don't need to.

Keep on smokin',
Dale53:wsm:
 
Thanks for the advice/info Bob and Robert.

I smoked a bone-in 8lb at 250-270 F, used Kingsford Original and fired up using the Minion Method. How high a temp do you go to get your butts done around 6 hours; do you wrap?
 
8lb is pretty sizable but it's not out of the question to be cooked that fast if your temps are 270+

Plenty of folks wrap pork but it's not necessary since there's SO MUCH fat and connective tissue in there, I say let it ride and be patient.

Plenty of new smokers get caught up in the method, but BBQ is about your senses. Use your smell, your sight, your touch to tell when your BBQ is done. Sometimes it will take half as long as you thought and sometimes double. Depends on size/temp of meat, barometric pressure, charcoal qualities, outside temperature, wind, method of firing cooker etc etc etc

And welcome!
 
Could not agree more with Dave. When i first started, I was questioning everything, would get upset if temp wasn't within 5-10 degrees of target, etc. Now, just go with the flow and I live by the mantra "its done when its done".
 
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