Bob Porter
TVWBB Member
This summer has been fantastic. While I considered purchasing a smoker last summer, I killed the idea. But I caught the bug earlier this summer and have been having a blast. I went from having a POC Char-Broil gasser that is rusted, half the burner is out, the vaporizer bar has . . . ummm . . . vaporized, etc. to a WSM and an OTG. Life is good.
Being a public school teacher, I am not confined to weekend cooks right now (although that is quickly coming to an end).
Anyhow, I put on two butts last night at 10:20. Eleven and a half hours later they're still going. It is like a fall day out and the coolness and the breeze have affected things a bit. I have plateaued at 165.
The WSM is holding temps much better than my earlier cooks. Essentially it's been bet. 225 and 250, although I had a spike about two hours in to 300. I always seem to have that spike.
Other than that things have been running smoothly.
The bone does not wiggle and I recently checked the temps with an instant read just to double-check. Using the Renowned Mr. Brown. A little piece just happened to break loose on the turn. Nice and peppery. I am looking forward to these.
Summers are good. More photographs to follow.
Being a public school teacher, I am not confined to weekend cooks right now (although that is quickly coming to an end).
Anyhow, I put on two butts last night at 10:20. Eleven and a half hours later they're still going. It is like a fall day out and the coolness and the breeze have affected things a bit. I have plateaued at 165.
The WSM is holding temps much better than my earlier cooks. Essentially it's been bet. 225 and 250, although I had a spike about two hours in to 300. I always seem to have that spike.
The bone does not wiggle and I recently checked the temps with an instant read just to double-check. Using the Renowned Mr. Brown. A little piece just happened to break loose on the turn. Nice and peppery. I am looking forward to these.
Summers are good. More photographs to follow.