Maiden Voyage on the new (to me) WSM 18.5

worktogthr · Oct 12, 2015

So a few weeks back I got an amazing deal on WSM 18.5. Only cooked a tri tip on it until today so I was excited to try it for a long cook.

So last night I rubbed this 9 pound butt with Memphis Dust and stuck it in the fridge overnight.

image.jpeg

worktogthr
Oct 12, 2015

It has the tiniest little fat cap so I left it on and scored it.

Threw it in the WSM using the top down minion method with hickory and apple chunks buried through the the coals. Lit about 30 coals in the chimney as I was trying to achieve a cooking temp of 300. Foiled the water pan but left it dry.

After a few hours I peaked and saw this

image.jpg

worktogthr
Oct 12, 2015

It was looking good and I checked it out again when the IT was in the 160s

image.jpeg

worktogthr
Oct 12, 2015

Finally after about 9 hours at 300 give or take 15 degrees, it was done:

image.jpeg

worktogthr
Oct 12, 2015

image.jpeg

worktogthr
Oct 12, 2015

Let it rest a while why I picked at the delicious bark and then pulled it:

image.jpeg

worktogthr
Oct 12, 2015

image.jpeg

worktogthr
Oct 12, 2015

Really juicy and tender. Tried my best to mix the barky pieces throughout. For the first time ever I used a finishing sauce. Mixed up some of @SoFlaQuer finishing sauce:

image.jpeg

worktogthr
Oct 12, 2015

After one bite of the pork with this finishing sauce, I am totally sold. Delicious!! Great recipe!

Over all I am really happy with my first long cook on the WSM. This thing is a tank. stayed at 300 give or take 15 degrees for 9 hours. I maybe adjusted the vents twice in 9 hours and that's just because I was zeroed in on 300 and happened to be looking at my maverick. Looking forward to many more cooks on this! Thanks for looking.

-Chris

gditys · Oct 12, 2015

looks great

mike5051 · Oct 12, 2015

Nice job Chris! I love my WSM! I haven't tried a finishing sauce with my PP, but You've talked me into it.

sfprankster · Oct 13, 2015

Lookin' good from my view...

...can't I give my complete approval without tasting it...

Best thing about a WSM...

Produces some amazing smoked meats with minimal effort...

So easy, even I can do it!!!

worktogthr · Oct 13, 2015

gditys said:
looks great

Thanks so much!

mike5051 said:
Nice job Chris! I love my WSM! I haven't tried a finishing sauce with my PP, but You've talked me into it.

Thanks so much for the points! I am quickly learning to love mine. Now I need to find a 22 on Craigslist to complete the collection haha I was always hesitant about the finishing sauce because I am not a big vinegar sauce guy but it is great. Definitely give it a shot!

sfprankster said:
Lookin' good from my view...

...can't I give my complete approval without tasting it...

Best thing about a WSM...

Produces some amazing smoked meats with minimal effort...

So easy, even I can do it!!!

Thanks!! Haha send me your address... I'll overnight it. Or you can come to my mother-in-laws surprise party and try it haha. The effort really is so minimal and thats why I love it. Got a 3 year old keeping me busy so set and forget is pretty important right now. Amazing, that when I started this addiction, I mean hobby, I got a propane smoker thinking it would be minimal effort. It's the most effort out of all of my smokers. The PBC and the WSM are idiot proof and hands off which is right up my alley haha

driedstick · Oct 13, 2015

Looks great !!!! Nice job!

A full smoker is a happy smoker

DS

tropics · Oct 13, 2015

Chris that is fantastic the way they hold the heat, I like my mini for that.

Oh yes the meat looks Great

Richie

worktogthr · Oct 13, 2015

driedstick said:
Looks great !!!! Nice job!

A full smoker is a happy smoker

DS

Thanks for the points. Can't wait for my next adventure on this thing!

tropics said:
Chris that is fantastic the way they hold the heat, I like my mini for that.

Oh yes the meat looks Great

Richie

Yeah Richie. It's amazing...Conventional wisdom would make you believe an electric or propane smoker would be so much easier for temperature control but the WSM is pretty close to set and forget! Thanks again for the points!

dirtsailor2003 · Oct 13, 2015

Great looking Smoke! I really like my 18.5. Great for doing larger cooks. My Mini's are still my go to smokers though.

GaryHibbert · Oct 13, 2015

Great smoke. Looks really moist and juicy. That finishing sauce by SoFlaQuer is fantastic isn't it. It's my goto sauce for pork.

Gary

worktogthr · Oct 13, 2015

dirtsailor2003 said:
Great looking Smoke! I really like my 18.5. Great for doing larger cooks. My Mini's are still my go to smokers though.

Thanks a lot! Don't go tempting me to buy and/or make a mini. If you haven't noticed from my posts I am kind of a smoker purchasing junkie haha

worktogthr · Oct 13, 2015

GaryHibbert said:
Great smoke. Looks really moist and juicy. That finishing sauce by SoFlaQuer is fantastic isn't it. It's my goto sauce for pork.

Gary

Thanks!! The finishing sauce is so good that the first thing I thought of was... What else can I eat this on? It's so perfect with the pulled pork. I stuck the leftover sauce in the fridge. Do you know it if it keeps for a while?

b-one · Oct 13, 2015

Nice job! Your going to love the WSM!

one eyed jack · Oct 13, 2015

Great looking inaugural smoke.

I really like my 18.5 WSM. Among other things it is my go to cheese smoker.

DSC02475_zpsxoxu3gcs.jpg

one eyed jack
Oct 13, 2015

DSC01393_zpsebff7cad.jpg

one eyed jack
Oct 13, 2015

worktogthr · Oct 13, 2015

One eyed Jack said:
Great looking inaugural smoke. Thumbs Up I really like my 18.5 WSM. Among other things it is my go to cheese smoker.

DSC02475_zpsxoxu3gcs.jpg

one eyed jack

Oct 13, 2015

DSC01393_zpsebff7cad.jpg

one eyed jack

Oct 13, 2015

Thanks!! That's a great set up. Would the AMNPS tray work?

b-one · Oct 13, 2015

I use a tray in mine!

one eyed jack · Oct 13, 2015

worktogthr said:
Thanks!! That's a great set up. Would the AMNPS tray work?

I have to figure that the tray would work fine but I don't own one and so have no personal experience with it.

dirtsailor2003 · Oct 13, 2015

One eyed Jack said:
I have to figure that the tray would work fine but I don't own one and so have no personal experience with it.

For cold smoking, the AMNPS, or the AMNTS both will work. The. Dust smoker would also work,. All vents wide open and you are good to go!

one eyed jack · Oct 14, 2015

dirtsailor2003 said:
For cold smoking, the AMNPS, or the AMNTS both will work. The. Dust smoker would also work,. All vents wide open and you are good to go!

What are your thoughts on which will produce the least heat in the smoker? My tubes in the WSM will raise the smoke chamber temp 10 to 15 degrees given a 50* ambient temp. That's enough to cause problems trying to smoke cheese in temps above 50 - 60*

dirtsailor2003 · Oct 14, 2015

One eyed Jack said:
What are your thoughts on which will produce the least heat in the smoker? My tubes in the WSM will raise the smoke chamber temp 10 to 15 degrees given a 50* ambient temp. That's enough to cause problems trying to smoke cheese in temps above 50 - 60*

I only have the tube smokers. I'd assume they'd both put out the same amount of heat. When I cold smoke I pipe the smoke into the smoker. I use the "mailbox mod" I use it with my mini-WSM, UDS, and my propane smoker. Probably could mod the 18.5 WSM to work with it too. Maybe buy one of the better aftermarket doors and mod the original door to accept the dryer vent tube.

Maiden Voyage on the new (to me) WSM 18.5

Master of the Pit

Fire Starter

Master of the Pit

Master of the Pit

Master of the Pit

Smoking Guru

Epic Pitmaster

Master of the Pit

Epic Pitmaster

Epic Pitmaster

Master of the Pit

Master of the Pit

Legendary Pitmaster

Master of the Pit

Master of the Pit

Legendary Pitmaster

Master of the Pit

Epic Pitmaster

Master of the Pit

Epic Pitmaster

Similar threads

Hot Threads

Featured A couple thick strips please!