Thank you!


 
J

Josh L

New member
Hi, I just wanted to take a moment to say thanks for all of the great information on here and report a bit on my first go at using my WSM.

I picked up a new 18.5" on Saturday for my housewarming+Cinco de Mayo party on Sunday.

I used the Minion Method, which worked great. I filled the WSM, lit 20 briquettes in the starter, and then transferred them over. For smoke I used applewood.

I smoked an 8 pound pork butt and 8 chicken quarters (4 at a time). The night before I trimmed the fat off the pork and slathered it with a version of the mustard+rub recipe from here.

The chicken took 3 hours per set and the pork took 10. Both came out amazing. The food went on at 9 so the first set of chicken was done just in time for lunch. The second set was ready for latecomers (or if we just got hungry again). The pork was done a bit after 7 and it pulled apart like a dream.

Everything I learned about how to get the most out of the WSM came from the reading I did on here. I would have been totally lost without this information. Thanks again!
 
Josh, welcome to the forum, Great to have you with us!
now, go out there and fire it up AGAIN! :D
:wsm:
 
james n said:
Welcome to the club Josh.... Where is Newbury Park at?
Click to expand...

James,

Newbury Park is the west end of Thousand Oaks - about 50 miles outside of downtown Los Angeles up the 101. Ventura County.

We were in the news a bit last week because of a huge wildfire that was threatening the area. I was a little concerned about using charcoal because of the fire risks, but the winds were low on Sunday morning and there was slight rain throughout the day.

Here is the pic of the pork after pulling

iVR2Bte2omYzJ.jpg
 
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Ditto to Josh L's remarks. I'm also a "nube" and in the last 6 weeks have learned volumes about my WSM and real BBQ.. Before I proceed with my next smoke, the first place I'll turn is the twbb board. Thanks to all!
 
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