Matt in CT
TVWBB Member
been enjoying some small victories with my wsm 18. not only with some tasty BBQ, but also with temperature control and extended burn times.
i cooked a pork butt on X-mas day (not as much for the meal, more because i had the time) i put an almost 6LB butt on at 5:30am and never looked at it until it hit 195 internal. i pulled it at 200 internal and let it rest, that was a 14.5 hour cook....wowser!! i was aiming for 250 in the cooker on this deal. the greatest thing was the last 4 hours or so the pit temp was on cruise control right around 250, and after i pulled the lid to probe the temp came right up to 250 again and stabilized. that was amazing to me cause i had been tweaking vents throughout the day. the temp seemed to slowly creep up or slowly drop, i was keeping the temps i wanted but was trying to find that sweet spot where i could leave it be for a longer periods of time. i would readjust vents when it strayed +/-10 degrees away from 250 maybe every 1-1.5 hours. next cook i will light less fuel and see how that goes.
i had been experimenting with different amounts of fuel (kbb) and the method to light it. i had some trouble with temperature control on a few cooks, and i have used some of the things i have read on this forum with great success. i've settled on a very traditional minion method, added some bricks to the water pan, and along with a thermoworks smoke i've learned to catch the temps on the way up.
the wsm is an amazing product and i've gotten a great amount of pleasure using and learning about it
i cooked a pork butt on X-mas day (not as much for the meal, more because i had the time) i put an almost 6LB butt on at 5:30am and never looked at it until it hit 195 internal. i pulled it at 200 internal and let it rest, that was a 14.5 hour cook....wowser!! i was aiming for 250 in the cooker on this deal. the greatest thing was the last 4 hours or so the pit temp was on cruise control right around 250, and after i pulled the lid to probe the temp came right up to 250 again and stabilized. that was amazing to me cause i had been tweaking vents throughout the day. the temp seemed to slowly creep up or slowly drop, i was keeping the temps i wanted but was trying to find that sweet spot where i could leave it be for a longer periods of time. i would readjust vents when it strayed +/-10 degrees away from 250 maybe every 1-1.5 hours. next cook i will light less fuel and see how that goes.
i had been experimenting with different amounts of fuel (kbb) and the method to light it. i had some trouble with temperature control on a few cooks, and i have used some of the things i have read on this forum with great success. i've settled on a very traditional minion method, added some bricks to the water pan, and along with a thermoworks smoke i've learned to catch the temps on the way up.
the wsm is an amazing product and i've gotten a great amount of pleasure using and learning about it
