I set out to smoke a chuck roast that had been marinated overnight using mesquite chunks.
Here is a picture of my coals using the minion method.
I used Stubb's briquettes for the first time. Here is a pic of 30 coals I lit in the chimney starter.
Once the coals from the chimney starter and added to the charcoal ring, I added a few more chunks of wood, assembled the middle section over the fire, added 4 qts of hot water to the fire pan, and put the roast on the top grill.
Here is a pic of the chuck roast right after I put on the smoker.
The temps started our very gradually. After about 45 min, they started to rise significantly. I made several adjustments with the lower vents. I also added some cold water to the water pan. The temp eventually came down after approx 2 hours. I took the roast off after 2.5 hours as the desired temp of the meat had already reached. I immediately double wrapped the roast in hd foil and placed on a rimmed baking sheet. I then put the roast in a 170 deg oven to keep it warm. I don't have an ice chest were I could place the meat wrapped in towels.
After 4 hours in the oven, I took the roast out and let it stand for about 15 min. This is a picture of what it looked like when the foil was removed.
This is a pic of the end result when I sliced the roast.
The flavor was outstanding. What I take from this experience is that I probably should have used the standard method for coals and use cold water in the water pan. I realize that my WSM is in effect still being broken in. It needs to get more of the gunk built up on the inside. I certainly am enjoying my WSM.
Here is a picture of my coals using the minion method.
I used Stubb's briquettes for the first time. Here is a pic of 30 coals I lit in the chimney starter.
Once the coals from the chimney starter and added to the charcoal ring, I added a few more chunks of wood, assembled the middle section over the fire, added 4 qts of hot water to the fire pan, and put the roast on the top grill.
Here is a pic of the chuck roast right after I put on the smoker.
The temps started our very gradually. After about 45 min, they started to rise significantly. I made several adjustments with the lower vents. I also added some cold water to the water pan. The temp eventually came down after approx 2 hours. I took the roast off after 2.5 hours as the desired temp of the meat had already reached. I immediately double wrapped the roast in hd foil and placed on a rimmed baking sheet. I then put the roast in a 170 deg oven to keep it warm. I don't have an ice chest were I could place the meat wrapped in towels.
After 4 hours in the oven, I took the roast out and let it stand for about 15 min. This is a picture of what it looked like when the foil was removed.
This is a pic of the end result when I sliced the roast.
The flavor was outstanding. What I take from this experience is that I probably should have used the standard method for coals and use cold water in the water pan. I realize that my WSM is in effect still being broken in. It needs to get more of the gunk built up on the inside. I certainly am enjoying my WSM.
