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  1. J

    Pork butt pulled pork

    Finally to the resting stage. And for the first time I experienced sticking a fork into meat and it feeling like melted butter. Wow....I can't wait!
  2. J

    Pork butt pulled pork

    Third smoke and the one I may be most excited for. Pulled pork. Started out great. Maybe a little behind schedule but the previous two smokes went way earlier than expected so I didn't think much of it. Now I'm an hour and a half behind "schedule" and still have 15 degrees to go and resting...
  3. J

    HELP! Please and thank you

    Thanks!
  4. J

    Usual story- newbie considering first smoker.

    Well I just bought a second hand wsm and I've felt I'm failing at controlling the temps in it. Its still early but I haven't got to set it and forget it. With that said, I'm still 2 for 2 in good food made. And it is kinda fun getting everything all set up for the smoke. Todays smoke was...
  5. J

    HELP! Please and thank you

    Well you guys are right. In spite of all my paranoia, it turned out really good. Rib's were tender and Smokey. Mac and cheese wasn't super Smokey and a little mushy, but hey who cares. I bought this thing for my carnivorous habit. Thanks guys for walking me off the ledge.
  6. J

    HELP! Please and thank you

    done with the foil. while putting the bbq sauce on i could tell the meat is still pretty tough. I'm still trusting the process and am going forward with the last hour, but my newb nerves are worn thin on this smoke. I keep forgetting to take pictures of the in between steps. But on a...
  7. J

    HELP! Please and thank you

    took the meat off and wrapped it in foil and am doing the foil stage in the oven. after opening the lid to get the meat off, the smoker is now hovering between 290 and 300+. I've definitely got some leaks that i need to seal up in this bad boy. Good news is I've now got some space to throw...
  8. J

    HELP! Please and thank you

    my goodness. Now i'm hitting 250 with all dampers fully shut (top vent still wide open). any magic bullets to get the temp down?
  9. J

    HELP! Please and thank you

    Wsm with a mix of RO and cowboy charcoal and some pecan chunks. haha...now I have all but one vent shut and that one open only a sliver and I can't keep it under 235. I figure close enough. I hope at least. Once i get to the foil stage, I plan on using some apple cider, butter and maybe...
  10. J

    HELP! Please and thank you

    apparently i just needed to get scared enough to post something. immediately after posting this it started to skyrocket. shut down vents and am holding in the 220's now. Bouncing around like crazy still, but all in a decent range.
  11. J

    HELP! Please and thank you

    scheduled my second smoke for today and weather turned out worse than expected. Attempting the 2-2-1 for 2 racks of baby backs. I couldn't get the smoker hot enough, so I put them on anyway. I have the vents wide open but with the wind and 30 degree temps, I'm struggling to hit 210. What do...
  12. J

    First smoke

    Hopefully it stays fun too. Next up a pork butt. Thanks for the encouragement.
  13. J

    First smoke

    Thanks
  14. J

    First smoke

    Well I got my first smoke in my used 18 wsm. Did a pair of pork tenderloins to reasonable success. They cooked WAY faster than I expected... Pulled at about 150 in around an hour and then rested for a couple hours due to my massive miscalculation on time. Smoker was between 225-245 the whole...
  15. J

    First smoke upcoming

    Thanks everyone. The pork butt I have is only a 4 pounder, so that's what I meant by half. Turns out I have a program to take the kids to Saturday early afternoon. So a short smoke and tenderloin it is. Thanks guys. Looking forward to chatting my teeth on this.
  16. J

    First smoke upcoming

    Went to the store and have some different options to go with for the first smoking. Brand new user to a wsm. It's used and already broken in but I have zero experience smoking and want something easy. I'll need to freeze the rest of the meat that I don't smoke. Once I decide, I'll look up...
  17. J

    Royal oak charcoal

    Great! Thank you! I was wondering if and hoping that was the case. I couldn't find ANYTHING about the classic.
  18. J

    45 Day Aged Ribeye Steak Dinner: My Best Yet (Heavy Q-View)

    Wow! That's bucket list worthy.
  19. J

    Royal oak charcoal

    Pardon my naivety. From reading forums, I've gathered the Royal oak ridges is the charcoal I want to get. I was planning on making a trip to Lowe's and while there get some charcoal. However looking at what they have online, it appears they stock Royal oak classic. Is this different?
  20. J

    Looking to dabble in smoking meat

    Thanks for the advice, suggestions and support guys. Looking forward to pick your brains going forward!
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