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Firs Smoke Question

post #1 of 19
Thread Starter 

Good morning folks,

Day off today, so fired the WSM for the first time this morning to to a 6 pound butt. I read here that it would run hot for the first few smokes. It is burning stable at 275 for the last 3 hrs with all bottom vents closed. I'm using Maple Leaf lump with sugar maple chunks, with a full water pan. Am I OK at these temps, or is there a way to bring it down a little. Just want to make sure I don't screw up my first butt. Have a great day.

post #2 of 19

On my new WSM I closed the bottom vents when it got close to 200...

It seems to be holding around 225-240 now.

I also am not using water..got a 12 inch clay pot saucer in it.

 

 Let it cool down some..

 

Good luck!!

 

  Craig

post #3 of 19

Eventually with the bottom vents closed it will begin to cool down. It sounds like you started too big a fire in the beginning. I usually fill the ring up with a mixture of charcoal & about 6 or 7 wood chunks all unlit. Then put 8-10 lit briquettes in a pile in the middle. When the temp get to 180 I start shutting the bottom vents down, when it gets to 200 I shut 2 of them completely and leave the third one open about 20%. You may have to adjust the 3rd one a little after that but it should begin to stabilize in the 220's.

post #4 of 19
Quote:
Originally Posted by SmokinAl View Post

Eventually with the bottom vents closed it will begin to cool down. It sounds like you started too big a fire in the beginning. I usually fill the ring up with a mixture of charcoal & about 6 or 7 wood chunks all unlit. Then put 8-10 lit briquettes in a pile in the middle. When the temp get to 180 I start shutting the bottom vents down, when it gets to 200 I shut 2 of them completely and leave the third one open about 20%. You may have to adjust the 3rd one a little after that but it should begin to stabilize in the 220's.



When do you put the guru to work???

 

 

      Craig

 

post #5 of 19
Thread Starter 

Thanks for the replies guys. It is now stable at 225. I started with a full ring of lump with a coffee can in the middle, and then dropped a 1/3 weber chimney of lit lump in the middle. Does it sound about right or should I do it differently next time.

 

 

Thanks

post #6 of 19
Quote:
Originally Posted by fpnmf View Post





When do you put the guru to work???

 

 

      Craig

 



I start the guru as soon as I start the coals. The guru will take it up to the set temp & on the way the little computer inside will learn how to regulate the temp by how fast it rises & how much air it is supplying. On mine I close the vent on the blower down to about 25% when it gets around 180-200. It will slow it down & keep it from overshooting the temp to far. It will probably overshoot it by 10-15 degrees anyway, but it will come right back down. The longer the smoke the steadier the guru gets.

post #7 of 19

Thanks Al!!!

 

Sounds like you are doing good GC!!!

 

The temp on mine is up and down some and I didn't put enough chunks in...

 

Won't take many tries to nail it.

 

I am having fun, hope you are too!!

 

  Craig

post #8 of 19

Sounds like you got the temp handled GC. Are you using any sort of thermometers for the meat or the smoker? I just smoked my first butt this last weekend on the WSM and it was great.

 

Best of luck to ya! 

post #9 of 19

Good Luck icon14.gif

 

post #10 of 19
Thread Starter 
Quote:
Originally Posted by GORILLA View Post

Sounds like you got the temp handled GC. Are you using any sort of thermometers for the meat or the smoker? I just smoked my first butt this last weekend on the WSM and it was great.

 

Best of luck to ya! 



Yep, temps are steady at 230-240. Butt temp is at 178 now. Boy am I hungry! Using two mavericks, 1 in the meat, and 1 on the grill. The stock therm is pretty accurate within a few degrees. Hope it'll be good.

 

post #11 of 19

Perfect. Sounds like we use the same setup. My butt last week hit some major stalls. I just though I would let you know, just be patient with it, don't peak and let it roll. It will come out great. Are you planning on resting it in a cooler after? Any finishing sauce? 

post #12 of 19
Thread Starter 
Quote:
Originally Posted by GORILLA View Post

Perfect. Sounds like we use the same setup. My butt last week hit some major stalls. I just though I would let you know, just be patient with it, don't peak and let it roll. It will come out great. Are you planning on resting it in a cooler after? Any finishing sauce? 



I've done pulled pork in the oven often, and experienced stalls in the 180 degree range, so I was expecting it. I will try Soflaquer's finishing sauce, it sounds yummy!

 

post #13 of 19
Thread Starter 
Quote:
Originally Posted by fpnmf View Post

Thanks Al!!!

 

Sounds like you are doing good GC!!!

 

The temp on mine is up and down some and I didn't put enough chunks in...

 

Won't take many tries to nail it.

 

I am having fun, hope you are too!!

 

  Craig



Hey Craig,

How many chunks did you put in? I put 6, and now there's very little smoke comming out the top vent. It's been 5 1/2 hours. Wonder if should add more.

post #14 of 19

I shook the coals and added chunks several times.

 

Started with 4 or 5.

 

Heck yeah ...put more in!!!!

 

 

Craig

post #15 of 19
Thread Starter 

Success! After 10 hours, 8 pounds of lump, a six pack & a few headaches, here it is boys. My first Q view. Thanks to all who helped me today.

 

P1030063.JPG

P1030066.JPG

 

 

post #16 of 19

Outstanding!!!

Congrats!!

 

      Craig

post #17 of 19

Looks great!! Nice looking bark on that butt. 

post #18 of 19

The PP looks fantastic. Great job, GC

post #19 of 19

nice pics......enjoy the fruits of your labor!!

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