Hi All,
I've been watching this forum for some time now and I finally got a WSM and got the honor of making the meats for thanksgiving on it. I am wondering what tools I would need to monitor the food and what types of wood chips would go best with what I'm cooking? Also what should I be looking at as far as cooking times and temps for the following:
Turkey - 18lb
Pork Shoulder
Ribs - 3 slabs
I'm a little nervous because I read the WSM runs hot for the first few cooks. I know I'll probably have to cook the pork shoulder overnight and I don't want to dry it out. I'm thinking of doing a test cook this week with some chicken or small roast.
I've been watching this forum for some time now and I finally got a WSM and got the honor of making the meats for thanksgiving on it. I am wondering what tools I would need to monitor the food and what types of wood chips would go best with what I'm cooking? Also what should I be looking at as far as cooking times and temps for the following:
Turkey - 18lb
Pork Shoulder
Ribs - 3 slabs
I'm a little nervous because I read the WSM runs hot for the first few cooks. I know I'll probably have to cook the pork shoulder overnight and I don't want to dry it out. I'm thinking of doing a test cook this week with some chicken or small roast.
