george winters
TVWBB Member
Thanks to all who commented yest on my 6 lb bone in pork butt -- here is what i learned.
- it will take long time to do it right -- was 10 hours and i was still at 185F . in order to do it right , everyone needs to be paitence and long / slow
- this butt had big bone in - and my thermomator was plugged into the butt above the bone -- i think this is one reason why i stalled so much at higher temperatures? maybe boneless is better
-i think i might need start next cook at late nite and let it go all nite -- but not sure how people do it as i seemed to figgle with bottom vents now / then in order to maintain the 225 F / 250 F
lastly -- does anyone have easy way of restockin the 18.5 WSM? -- i was using lump charcoal and not easy getting it into the little side compartment? thanks
Does anyone
- it will take long time to do it right -- was 10 hours and i was still at 185F . in order to do it right , everyone needs to be paitence and long / slow
- this butt had big bone in - and my thermomator was plugged into the butt above the bone -- i think this is one reason why i stalled so much at higher temperatures? maybe boneless is better
-i think i might need start next cook at late nite and let it go all nite -- but not sure how people do it as i seemed to figgle with bottom vents now / then in order to maintain the 225 F / 250 F
lastly -- does anyone have easy way of restockin the 18.5 WSM? -- i was using lump charcoal and not easy getting it into the little side compartment? thanks
Does anyone