Recent content by wyojay

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  1. wyojay

    First Butt on My New WSM

    Thanks Rings R Us! Hey, those are some nice mods on that ECB! I bet they make a world of difference. I never got ambitious enough to try anything like that. Thumbs Up
  2. wyojay

    First Butt on My New WSM

    I honestly have no clue what I normally smoke them at since my ECB only has a guage that reads "Warm, Ideal, and Hot." I always tried to keep the needle on the e in ideal. Lol! I just assumed that was between 225 and 250 judging by the 1.5 hour per pound guideline. I'll try water in the pan next...
  3. wyojay

    First Butt on My New WSM

    Only 9 hours into the smoke and the IT hit 200...had to pull it out, wrapped it in a couple more layers of foil and a towel. I'm thinking my thermometer in my lid is off by around 50 degrees. I hope the butt's not ruined! 6 hours yet until dinner too... SMH
  4. wyojay

    First Butt on My New WSM

    Thanks Al! Yeah, she's still pretty green and wants to run hot. It took me a couple of hours this morning to get a steady 225F, but that's still lightyears ahead of my ECB. 6 hours in and this butt's IT is at 165. Time to wrap it! Jason
  5. First Butt on My New WSM

    First Butt on My New WSM

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  6. 20170805_062712.jpg

    20170805_062712.jpg

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  7. wyojay

    First Butt on My New WSM

    Thanks Mike! I started brining them fairly recently. The flavor is incredible! I'll have to look up those finishing sauce recipes. Jason
  8. wyojay

    First Butt on My New WSM

    18 hours?! Wow! I generally smoke 4 to 6 pounders and I think 10 hours smoking time has been my max. I started wrapping mine about halfway through the smoke though. True that the bark isn't as good, but I love the amount of juice it preserves. I mix that in when I pull it. I also brine my butts...
  9. wyojay

    First Butt on My New WSM

    Hi Mike, Thanks for the tip! I have the KBB"s and wood loaded, and the water pan foiled. I'll give the waterless method a try. The vent tips are a huge help! I found myself fiddling around with them quite a bit last weekend, so I was a little nervous about going to bed. Thank you much! Jason
  10. wyojay

    First Butt on My New WSM

    My WSM is a week old now, and after seasoning and breaking it in with 3 racks of St Louis style ribs last weekend (which turned out AMAZING), I'm going to smoke an 8 lb pork butt for my B-Day tomorrow. I have smoked many pork butts over the years in my old Brinkmann Smoke N Grill, which meant...
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    • Forum: Pork
  11. wyojay

    Upgrading on a Budget: Suggestions?

    After a 3-stage seasoning process over the last couple of days, I put my new WSM to the test today. I smoked 3 racks of St. Louis style ribs (rubbed with Famous Dave's rib rub) for 6 hours at 250F, with Kingsford applewood briquets, and 3 chunks of crabapple from the tree in my back yard. I...
  12. wyojay

    Upgrading on a Budget: Suggestions?

    Stage 2 seasoning the WSM. Bacon at 275F...
  13. 20170727_202657.jpg

    20170727_202657.jpg

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  14. wyojay

    Upgrading on a Budget: Suggestions?

    Thank you b-one! I'm stoked! This is like trading in a VW Bug for a Porche 911 Turbo!
  15. wyojay

    Upgrading on a Budget: Suggestions?

    Thanks cavman! I am already impressed! I just put it together and have started Stage 1 of the seasoning process (I'm using Harry Soo's method). Honestly, I think would have been fine with the mini myself, but I do like the extra cooking surface this 18.5 provides.
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