Recent content by 2kkinz

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  1. 2kkinz

    Ok ladies and gents it's time for Round 2 on my new WSM- this time a 9lb BB-

    Resting time and I will do finishing sauce. You all have been spot on so far. Took off at 194 after 14 hours wrapped and in cooler
  2. 20150115_130844.jpg

    20150115_130844.jpg

    • 2kkinz
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    • Album: Ok ladies and gents it's time for Round 2 on my new WSM- this time a 9lb BB-
  3. 2kkinz

    Ok ladies and gents it's time for Round 2 on my new WSM- this time a 9lb BB-

    Will it hold up in a foiled pan for a few hours in oven on warm?
  4. 2kkinz

    Ok ladies and gents it's time for Round 2 on my new WSM- this time a 9lb BB-

    Going up 2 degrees ever 45 minutes. I should be done early afternoon. Gonna pull around 198-200. Will let it rest then shred and cover with foil and deliver to my friends house. I have not planned to put any sauce, mop or finishing sauce since on in fear of soggy pork unless you think it is...
  5. Ok ladies and gents it's time for Round 2 on my new WSM- this time a 9lb BB-

    Ok ladies and gents it's time for Round 2 on my new WSM- this time a 9lb BB-

    • 2kkinz
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  6. 2kkinz

    Ok ladies and gents it's time for Round 2 on my new WSM- this time a 9lb BB-

    Update..got it on at 11pm. 10 hours later we are at 183. Thisntime the wsm ran a little hotter 240-250 entire cook. Played with vents but this is where she wanted to sit. As long as it didnt go past 250 I guess I am ok. Here is a pic when it went on. I will post final product.love this wsm!
  7. 20150114_230817.jpg

    20150114_230817.jpg

    • 2kkinz
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    • Album: Ok ladies and gents it's time for Round 2 on my new WSM- this time a 9lb BB-
  8. 2kkinz

    Ok ladies and gents it's time for Round 2 on my new WSM- this time a 9lb BB-

    Thanks Pops and J. I would rather be done earlier than too late so I am going to roll with the 10pm. I have read so many articles about bringing meat to room temp and I always wondered about what you said. I will take your advice.
  9. 2kkinz

    Ok ladies and gents it's time for Round 2 on my new WSM- this time a 9lb BB-

    Sorry BB= Boston Butt..9lb Boston Butt
  10. 2kkinz

    Ok ladies and gents it's time for Round 2 on my new WSM- this time a 9lb BB-

    Thanks to everyone for the tips on my virgin WSM cook Sunday. The ribs turned out great and my Packers won. A great day indeed. I am making a 9lb BB for my friend and his family. I wanted to give you all my schedule and ask 2 questions. Here we go: Wednesday: -rubbing BB around 10am -around...
    • 2kkinz
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    • Forum: Pork
  11. 2kkinz

    Question about smoking a Butt

    I will add another thing. I use a redi check middle of road thermometer and a thermapin for meat. I have always believed the thermostats on grills are so wrong. Point in case temp on thermometer is 230 grill says 175
  12. 2kkinz

    Question about smoking a Butt

    I got the 18.5" wsm. It seems to have worked itself out..maybe the outer layer of coals were being lit? Up to 230 now. Love this grill so far.
  13. 2kkinz

    Question about smoking a Butt

    Weird that the temp is sticking around 216 with all vents open. How can I get it hotter?
  14. 2kkinz

    Question about smoking a Butt

    and I did the Minion method!
  15. 2kkinz

    Question about smoking a Butt

    Update-- I did read an article about running through a few dry runs to season the grill but read it too late and could not do it because our guests need ribs for the Packer game. I am really shocked so far at the ease of this grill but more shocked on how little wood you need. The grill is...
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