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Snow day Q


 
AndyK

AndyK

TVWBB Wizard
I’m tending in the snow today.
I usually set up the night before but today I’m glad I didn’t.

My kettle has never given me any issues in this kind of weather.
I’m gonna see how this does.

I left it out the other night after a cook and the lid to barrel connection acted like a rain funnel.
Ash slush is new to me and I don’t much care for it.IMG_4419.jpeg
 
when I had the WSM 22 I would put a hand towel sized towel on top and then cover the whole thing with a 32 gal garbage bag. The hand towel was just to protect the bag from the top of the WSM from tearing the bag. I'd then put the WSM cover over the garbage bag. It would get soaked but it kept the inside of the WSM dry.
 
It turned out really good Chuck.
I’d wager to say this might be my best one yet.

I’ve always done a good butt on my kettles using the SnS.
I just think that this bullet smoker does a better job.

I’ve only done two pork butt cooks on this wsm and I don’t use a water pan,
I’m using a vortex plate right on the coals with the fat dripping on it.
This time I went fat cap down and I think that might have added more flavor to the meat.
We barely had to remove any fat when we pulled the meat.

I pussed out and used my oven after the wrap.
The butt was a bit over 9lbs.
The heat on the grill averaged 280 for 5-1/2 - 6 hours and then about 240 for 3-1/2 -4 hours in the oven.

It was a 10 hour cook and it did just fine in the snow.
I used an Arbor fab coal basket filled up and I’m wondering about how much is left.
This 18 does a good job on coal and it shuts off pretty good to save the remaining coals for later.
Most of the coals on this cook were reused coals from the last cook.
I kinda would like to weigh them before and after during the different seasons to see exactly how much I’m using.

This is a pic (fat side down) just before going in the oven at 165.

IMG_4427.jpeg
 
Last edited:
Andy Kaminski said:
It turned out really good Chuck.
I’d wager to say this might be my best one yet.

I’ve always done a good butt on my kettles using the SnS.
I just think that this bullet smoker does a better job.

I’ve only done two pork butt cooks on this wsm and I don’t use a water pan,
I’m using a vortex plate right on the coals with the fat dripping on it.
This time I went fat cap down and I think that might have added more flavor to the meat.
We barely had to remove any fat when we pulled the meat.

I pussed out and used my oven after the wrap.
The butt was a bit over 9lbs.
The heat on the grill averaged 280 for 5-1/2 - 6 hours and then about 240 for 3-1/2 -4 hours in the oven.

It was a 10 hour cook and it did just fine in the snow.
I used an Arbor fab coal basket filled up and I’m wondering about how much is left.
This 18 does a good job on coal and it shuts off pretty good to save the remaining coals for later.
Most of the coals on this cook were reused coals from the last cook.
I kinda would like to weigh them before and after during the different seasons to see exactly how much I’m using.

This is a pic (fat side down) just before going in the oven at 165.

View attachment 86573
Click to expand...
Perfect color IMO!
 
Andy Kaminski said:
I’m tending in the snow today.
I usually set up the night before but today I’m glad I didn’t.

My kettle has never given me any issues in this kind of weather.
I’m gonna see how this does.

I left it out the other night after a cook and the lid to barrel connection acted like a rain funnel.
Ash slush is new to me and I don’t much care for it.View attachment 86551
Click to expand...
Props for the snow shovel awning!
 
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