Started off earlier in the day with seasoning, Adobe AP then some Memphis rub, and let it sit in the fridge from the morning until about 7PM.
Then started my wsm for a long burn. Filled the charcoal ring about 2 inches past the ring. Put in one chunk of hickory and three chunks of apple. No water in pan as I have changed from wet to dry smoke a while ago. This time I wanted to see how the bottom rack compares to the top rack in temps. This is for a future smoke where I plan on loading up the wsm. I have the original water pan in place but then I put in a water pan from a smoker I built which is as wide as the original but half the depth. So I put it in as an air gap so my drippings dont burn up. Fits perfectly where it doesnt touch the grill grate at all when assembled. This is the first time I used it so let's see if it works.
This is the pork shoulder right before I put it in the smoker. Put some finely minced garlic on top just because I guess.
Then started my wsm for a long burn. Filled the charcoal ring about 2 inches past the ring. Put in one chunk of hickory and three chunks of apple. No water in pan as I have changed from wet to dry smoke a while ago. This time I wanted to see how the bottom rack compares to the top rack in temps. This is for a future smoke where I plan on loading up the wsm. I have the original water pan in place but then I put in a water pan from a smoker I built which is as wide as the original but half the depth. So I put it in as an air gap so my drippings dont burn up. Fits perfectly where it doesnt touch the grill grate at all when assembled. This is the first time I used it so let's see if it works.
This is the pork shoulder right before I put it in the smoker. Put some finely minced garlic on top just because I guess.