WSM - like riding a bike


 
J

Joe McManus

TVWBB All-Star
or at least I hope.

Ok, I probably shouldn't admit it, but I haven't cooked a pork butt on a WSM in about 2 years. Got the FE and it was just too darn easy. Well, the FE is in Peoria, and I have to cook pork for a party next week. Guess who gets called to duty...yep, trust old #1...the cooker that started it all. Looking forward to a nice cold day WSM cook. Two pork butts, maybe a chicken too.

Looking through the garage, I've got two bags of lump, and some old hickory chunks. May have to got with some of Candy's flavor pellets.

Minion method...now what's that again...
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easy peasy. Just like I remember.

Woke at 6:00 am...had to clean the dumb cooker since it hadn't been used in about 3 months.

I went to look for my chimney and guess what...its in the trailer in Peoria too... had to come up with a different way to Minion light. Found one of those electric element lighters in the garage...threw it on top of the pile of lump for about 5 minutes...presto...perfect pile of 15-20 coals for a minion method light. HIGHLY RECOMMENDED way to start this ball rolling...loved it!

couldn't find my brinkman pan, used the orginal pan...no issues...added water only once.

Held rock solid 260°F from 7:00 until 4:30 when I pulled everyting off. At 2:30, I added 1/3 of a pork loin to the two butts cooking.

in the end...well I thought the food was rather smoky tasting. I only used three small pieces of hickory (about the size of three fingers). Guess the FE has spoiled my smoke tolerace.

But it sure was fun cooking w/ the wsm again.
 
"...smoky tasting" with only 3 small pieces of wood? I would think a substantial piece such as a butt would not be affected by such a small amount of wood. FE's utilize pellets don't they, and they would produce more smoke than what you used, I would assume. What quantity of pellets have you been using with butts?
 
Joey,

I just cooked 4 butts Wed into Thurs and then 4 briskets Thursday into Friday for our plant xmas party.
Those WSM's sure are fun aren't they? I have cut way back on wood since trying my hand at competitions I too noticed how smokey the food was and I just used a hand full of hickory and and three chunks of oak for the briskets.
Nice to read a "joey mac" post.
Rick
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe McManus:
easy peasy. Just like I remember.

Woke at 6:00 am...had to clean the dumb cooker since it hadn't been used in about 3 months.

I went to look for my chimney and guess what...its in the trailer in Peoria too... had to come up with a different way to Minion light. Found one of those electric element lighters in the garage...threw it on top of the pile of lump for about 5 minutes...presto...perfect pile of 15-20 coals for a minion method light. HIGHLY RECOMMENDED way to start this ball rolling...loved it!

couldn't find my brinkman pan, used the orginal pan...no issues...added water only once.

Held rock solid 260°F from 7:00 until 4:30 when I pulled everyting off. At 2:30, I added 1/3 of a pork loin to the two butts cooking.

in the end...well I thought the food was rather smoky tasting. I only used three small pieces of hickory (about the size of three fingers). Guess the FE has spoiled my smoke tolerace.

But it sure was fun cooking w/ the wsm again. </div></BLOCKQUOTE>My question to you would be how are you able to maintain the temperature for so long, I have always seemed to have to baby sit the darn thing all nite long. Just never seem to get a consistant temperature for any period of time.
 
Ed,

First of all, you're in the perfect place. There is a TON of great advice right here. Read through as much as possible. It'll come around for you. And if you've got some troubles, ask away. I don't have time right now, but there are some really good articles int the archives from Stogie, Keri C, Kevin K, Konrad Haskins, Jim Minion.

The basics, start with as much charcoal as you can in the ring...it is really heaping. Mine took almost a whole 8lb or 10lb whatever it was of Royal Oak Lump (its the smaller bag). Don't put too many coals on the top of it. 15 - 20 lit are fine. My bottom vent setting were about 50% on all three. It was pretty cold outside. I had to add some more charcoal at about the 6 hour mark. I've learned to add it early, and when I add it, I open one bottom vent 100% for about 20 minutes. Cold charcoal can really quench a good fire. Its better to have too much charcoal than not enough.

The last bit of advice is to not over think it too much, especially w/ pork butts. I only use a candy therm through one of the vent holes on the lid. Maybe it was broke, but I don't think so. Gain confidence in just using a therm reading in one spot.

This little cooker really is a joy to use. It just wants to cook. Enjoy it!
 
Hey Joe! Glad to see youve come back to the "Dark Side" for a bit! Whats going on? Are we gonna see you around this summer!
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Windy City Smokers
 
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