• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Search results

  1. abyss

    First shoulder in my new WSM

    That looks really good, gotta try it soon. How much did the shoulder weigh, what did your temps bounce inbetween, how long into it did you get it to regulate, and what temp did you pull it? I have a wsm, so answering this stuff will really help me get a feel for how I should go at it.
  2. abyss

    1st time ever smoking

    For me a go to thing to smoke is a pork tenderloin, 20 minutes to throw a marinade together, throw it in a 2 gallon bag overnight, next day get the smoker going, and while its adjusting to temp I pull the loin and pat it dry, throw a rub on it, throw it on and 2.5 hours later it's done for a...
  3. abyss

    1st time ever smoking

    That looks killer good, what temp dos you run it at and for how long?
  4. abyss

    My 9# pork loin

    Finished product, went to 148 before I pulled it to make some of the pink disappear for the family folk, took 2 pictures, one with flash one without, our power went out as food was finishing up so I couldn't get decent lighting: Without flash With flash
  5. image.jpeg

    image.jpeg

  6. image.jpeg

    image.jpeg

  7. abyss

    My 9# pork loin

    Yeah, I use the ring method and drop lit coals in the center, and I usually fill the water bowl all the way and it keeps it between 225-230, but I kinda got lazy today, only filled the bowl half way, and didn't really pay attention to how many lit coals I used. It ended up starting the cook at...
  8. abyss

    My 9# pork loin

    Putting it under wraps:
  9. image.jpeg

    image.jpeg

  10. abyss

    My 9# pork loin

    So it's been 2 1/2 hours and it is getting to temp: I forgot to mention I threw a few hickory chunks on to begin with, getting ready to pull it off and wrap it
  11. image.jpg

    image.jpg

  12. abyss

    My 9# pork loin

    3rd time using the wsm, been touch and go, I added to much lit charcoal to start and had a hard time getting the temp down. Started with a marinade: Marinated over night, took it out around 1, patted it dry and patted on a dry rub and on the smoker it went around 2:
  13. My 9# pork loin

    My 9# pork loin

  14. image.jpeg

    image.jpeg

  15. image.jpeg

    image.jpeg

  16. image.jpeg

    image.jpeg

  17. image.jpeg

    image.jpeg

  18. abyss

    Kinda new here

    Good stuff, I was nervous the first time using the smoker, mainly with making sure I could keep temps in the right zone and not letting it get away from me. I had 15 family members coming over so I had pressure on me right off the bat, it went pretty smooth though
  19. abyss

    Kinda new here

    Found a pic of the first thing I smoked in the wsm: Definitely learned the difference between temperature ready and rib done with this smoke, when you think their done, your just getting started!
  20. image.jpeg

    image.jpeg

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.