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Second WSM Mini Cook, Pork Steaks, Getting Closer

post #1 of 12
Thread Starter 

For my second attempt at the mini, there were some pork sirloin steaks for sale so I bought them. I started by rubbing them with Cabelas Open Season Pecan Honey seasoning.

 

 

Then I put lump charcoal around the outside of the mini with a couple of chunks of plum wood. I dumped 3/4 of a chimney of lit lump charcoal in the middle.

 

 

 

I was able to get the mini up to 300 F but no higher. I put the steaks on the mini for about 15 minutes and then brushed them with my own barbecue sauce and turned them.

 

 

 

Another 10 minutes and they were at an internal temperature of 155 F and I pulled them.

 

 

They look good but would have been better if I could have got the mini to a higher temperature.

 

They were served with She Who Must Be Obeyed's macaroni salad. 

 

 

 

Although I would have liked a higher cooking temperature, these were moist, tasty and tender. Just delicious.

 

I have been getting advice and I will be lighting more coals next time and putting them on one side of the basket with the unlit and wood chunks on the other side. 

 

Disco

post #2 of 12
Yumm! Looks great Disco!!! Love pork cooked that way!

The method I use now is to fill my charcoal basket and light a side with my torch. Course using the silver I have the bottom vent which can really put out the heat.
post #3 of 12
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Yumm! Looks great Disco!!! Love pork cooked that way!

The method I use now is to fill my charcoal basket and light a side with my torch. Course using the silver I have the bottom vent which can really put out the heat.

Thanks, Case. I am getting closer and have had lots of good advice on how to pump up the heat. I will keep trying. The bonus, I get more great food.

post #4 of 12

Looks good Disco.   When I want high temps I lite a full chimney.  Get it burning hot then dump in.

post #5 of 12
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Looks good Disco.   When I want high temps I lite a full chimney.  Get it burning hot then dump in.

Thanks Adam. I do think I was too cheap with the charcoal in the chimney and I didn't let it light long enough. I am getting closer!

 

Disco

post #6 of 12

You will get there.  

post #7 of 12
Very nice job Disco.. look like shiny pieces of pork candy laying there..
post #8 of 12
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

You will get there.  

 

Yes, Sensi!

 

Quote:
Originally Posted by v8trdude View Post

Very nice job Disco.. look like shiny pieces of pork candy laying there..

Thanks, Dude! Isn't it great the way pork has that nice sweet undertone that goes with smoking?

post #9 of 12
Quote:
Originally Posted by Disco View Post

Thanks, Case. I am getting closer and have had lots of good advice on how to pump up the heat. I will keep trying. The bonus, I get more great food.

That's the fun thing about this hobby, all the good food!
post #10 of 12
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post


That's the fun thing about this hobby, all the good food!

Struth.

post #11 of 12
Quote:
Originally Posted by Disco View Post

Yes, Sensi!

Thanks, Dude! Isn't it great the way pork has that nice sweet undertone that goes with smoking?

And with that shiny, glass-like appearance from the caramelized natural fats and sugars, flavorful artistry..
post #12 of 12
Thread Starter 
Quote:
Originally Posted by v8trdude View Post


And with that shiny, glass-like appearance from the caramelized natural fats and sugars, flavorful artistry..

Ah, a poet!

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