First Butt on wsm

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lovemesomeq

Fire Starter
Original poster
Jul 19, 2012
57
44
south florida
So finally got around to using my new wsm, hadnt seasoned it at all, went for a forgiving 8lb boston butt from publix.Coated in rub for about 12 hours and started smoking it around 12 pm sat night, had the auber set on 225, bottom vents closed top vent open, foiled water pan(no water), some applewood from BB store, which was probably too dry sure it burned fast as I saw massive smoke early, Saw some leakage from lid and middle section and little from temp gauge,, i went with minion method coffee can in the middle started with 20 brickettes which is too much i believe. Auber fan turned off permanently at 231 but temp kept creeping upwards little by little, it stopped at 282 where it remained through the morning, pulled the Butt at 207 wrapped in foil and into cooler wrapped in towel.. All in all it was delicious but definitely need better wood and lower temp control..might get a door from CB.







SO delicious sandwiches, and great bark.. On sunday morning started the smoker again , same steps just no meat in grill and minion method with only 12 brickets spread evenly around bed of coals and no wood this time..same results temp crept up to 280 to 285 range,,, doing a third run right now ,no meat,  minion method 12 brickettes in the middle(coffee can method) AND i am using water in the pan today, started about hour ago, been at 228 for 30 minutes , so hopefully this plus more seasoning will do the trick, def. need a better door, hoping little leakage from lid goes again w buildup, and better wood too. Thanks for looking
 
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Well it definitely looks great.... Did the job of making me hungry this morning.....
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Don't sweat the higher temps in the WSM.  All new WSMs run hot.  I worked on bringing my temps down, realized the lower temps really didn't make any difference, and now smoke just about any pork or beef in the 275 or hotter range. 

Heavy grey smoke at the beginning of the smoke is typical.  It usually takes my WSM about 30-60 minutes to settle down before I load the meat. 

I believe it is Dirtsailor who puts a propane torch in one of the lower vents to start his.  By doing so the wood has a chance to pre-heat from the surrounding coals growing hotter.  He doesn't have the heavy grey smoke at the beginning.  I've been meaning to try it but haven't yet. 

Great looking pulled pork BTW!
 
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thanks for advice,, btw went outside after posting and temp had gone to 234, deja vue, so closed top vent halfway and running at 230 now...do u all run top vents fully open???
 
Your PP looks fantastic!

As said above they do tend to run hot when new.

Point for an awesome first butt on your new WSM!

Woops, I owe you a point, it seems I'm over my limit!

Al
 
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I leave the top vent fully open,the door if it is leaking it needs to be sealed.I sealed mine and my temps will hold as low as I want.

I do a different way of lighting start with 12 briqs on the outside edge,takes about 20 minutes to get up to temp.Points The PP looks great

Richie
 
I always leave the top vent fully open and control temp with bottom vents.  I did replace the door with a CB and gaskets, not necessary but much nicer.  I bent my old door into a charcoal chute for longer smokes 
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Tasty looking butt,I think with a little practice you'll get that WSM under control. I like to get wood from Fruita wood and BBQ supply,much better then the crummy bags in the stores and they have a great selection. Lots of people sell wood on eBay as well.
 
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