- Jul 29, 2015
- 12
- 11
Just pulled a pork shoulder off the WSM after about 10 hours at 225-250 degrees. The meat inside is to die for. The bark on the other hand is a different story...it has just a slight bitter taste to it. So my questions for the gang is this.
1) I used the Minion method with Kingsford Blue bag charcoal and about 3-4 chunks of Hickory wood. I dumped my lit coals into the middle of the unlit coals and assembled the WSM. As it was smoking the smoke rolling out was heavy and white. I feel like this might be part of the bitter problem...thoughts? How do I prevent this in the future when I use the WSM?
2) I began this cook at 4 am this morning with the shoulder on the smoker a good 45 minutes before I noticed that the top vent was completely closed. Could this have also been a problem along with the heavy smoke?
Thanks for any tips you can offer.
AS
1) I used the Minion method with Kingsford Blue bag charcoal and about 3-4 chunks of Hickory wood. I dumped my lit coals into the middle of the unlit coals and assembled the WSM. As it was smoking the smoke rolling out was heavy and white. I feel like this might be part of the bitter problem...thoughts? How do I prevent this in the future when I use the WSM?
2) I began this cook at 4 am this morning with the shoulder on the smoker a good 45 minutes before I noticed that the top vent was completely closed. Could this have also been a problem along with the heavy smoke?
Thanks for any tips you can offer.
AS
