a galarneau
TVWBB Member
"Low and slow is the way to go." The Q mantra is especially true for WSMs. Trying to make BBQ on a deadline is always a prescription for stress unless you're a veteran.
To me, the remarkable thing about the reliability of the WSM is that as long as you have your basics down, the WSM won't let you down. I have gotten stressed so often -- and always needlessly -- that I'm through fretting and decided to just be cool and let the WSM do its thing.
Case in point: last night loaded 5 butts in, total 36 lbs. Minion method, hot water, etc. The cooker didn't get above 220 in the dome for the longest time.
Now, that contradicts the experiences of many who have detailed their cooks here, but I didn't freak. The smoke was good, the heat was constant, the situation was stable, just not 250-275 as expected.
So I did other things while it chugged away. Drank a Molson, took a nap, set the timer to wake up every two hours. Didn't really have to because nothing changed.
After 10 hours it broke 230 in the dome. The internal temps hung at the 170 plateau just as advertised. For two hours. I went back to sleep.
At 184 internal, 13.5 hours in, I decided to give them a poke. The bone slipped out like a hot knife in butter. Sweet.
Maybe 30 mins. actual attention and fiddling over 13.5 hours. Temp never got above 245 in the dome. Result: Twenty pounds of the most luscious pulled pork ever.
I never doubted it.
To me, the remarkable thing about the reliability of the WSM is that as long as you have your basics down, the WSM won't let you down. I have gotten stressed so often -- and always needlessly -- that I'm through fretting and decided to just be cool and let the WSM do its thing.
Case in point: last night loaded 5 butts in, total 36 lbs. Minion method, hot water, etc. The cooker didn't get above 220 in the dome for the longest time.
Now, that contradicts the experiences of many who have detailed their cooks here, but I didn't freak. The smoke was good, the heat was constant, the situation was stable, just not 250-275 as expected.
So I did other things while it chugged away. Drank a Molson, took a nap, set the timer to wake up every two hours. Didn't really have to because nothing changed.
After 10 hours it broke 230 in the dome. The internal temps hung at the 170 plateau just as advertised. For two hours. I went back to sleep.
At 184 internal, 13.5 hours in, I decided to give them a poke. The bone slipped out like a hot knife in butter. Sweet.
Maybe 30 mins. actual attention and fiddling over 13.5 hours. Temp never got above 245 in the dome. Result: Twenty pounds of the most luscious pulled pork ever.
I never doubted it.
