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WSM Pork shoulder - Page 3

post #41 of 46
Quote:
Originally Posted by Njcpmiller View Post

Looks great! I plan on doing one this weekend as the weather is supposed to be nice. One question, do you recommend not filling the water pan on the WSM?

 

I used water for the first year that I owned mine....it was a pain in the arse. Fill that bad boy with play sand or some other heat sink and cover it with foil. You'll never use water again.....

post #42 of 46
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

 

Dang Duke!!!

 

I missed this little Butt completely, until you tipped me off on the other Butt Thread.

 

Nice Job. Thumbs Up

 

I had to come see why it took so long, and I was right----No Foil, and lid removals, but you gotta do what you gotta do.

 

The longer they take is often the better they taste!!!:drool-----------:points:

 

Johnny's Stuff looks Great too, as usual !!:drool

 

Bear

 

 

Thank you, Bear!!

post #43 of 46

Hey Duke. From where do you hail? I noticed the Molson Canadian bottle in the back ground. I am in Vancouver, BC. So far I have found very few smoker fanatics in my area so it's always nice to see another Canuck. I went to the southern US on a work trip 2 years ago and have been hooked ever since. Love all the different types of cooking in the Southern US, coast to coast.

post #44 of 46

Great looking smoke going on there.  You're almost done, but those last 11 degrees sometimes seem to take forever.

 

Gary

post #45 of 46

hi there,

is that the final  IT194 you want and is that the IT when you take  out?

Thanks

Wolfgang

post #46 of 46

hi there,

is that the final  IT194 you want and is that the IT when you take  out?

Thanks

Wolfgang

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