RogerS
TVWBB All-Star
Glad I sold my Chargriller W/side smoker box. Anyways no photos but I did 2 6# butts on Saturday with my homemade rub on top grate pulled off the WSM after 11 hours @ around 195 internal. Used a full bag of Kingsford in ring and another 40 bricks in Chimney on top of unlit. 3 chunks of Hickory and chugged along at 250-270 the whole time...first cook. Put a whole chicken on the bottom rack with my rub and pulled at around 170 internal around 4 hrs. And crisped up a Lil' bit on my new Weber Performer w/gas assist. Used SBRs on pulled pork with a vinegar based Carolina sauce I read off this great site. Had quite a few greyed over Kingsford leftover from Saturday so just filled up the ring and added around 20 lit coals with 3 Hickory chunks. Today did 3 slabs of SAMS Club BBRs ran @ 250-260 for around 4 hrs. Did the bend test done put some SBRs on for around 20 minutes these were super moist and tender. No foil, butter or honey....sometimes I do but with this awesome WSM probably won't foil again. Thanks for such great info on this site. I think I've cooked 8 or 9 times since getting my new Webers. Never cooked that often with the Chargriller...kind of a pain to keep temp and it was a fuel eater. These Webers shut down great. Oh yeah foiled the bottom of water pan and used HOT tap water for every cook. My first time using 7 am Saturday morning I was pouring the HOT water in pan and didn't have centered on rack and water tilted into coals..I waited a few minutes to put meat on but it didn't bother anything. One other thing...man we have a lot of leftovers for the week. I may have over did it. I am bringing in some pulled pork and sauce with some BB rib bone to my coworkers tomorrow. Still a lot left for tha Family for the week. I think I just got TOO excited 
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