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  1. photo_3.jpg

    photo_3.jpg

    • kargov
    • Media item
    • Comments: 0
    • Album: First pork butt, w/ Q-View. Successfully smoked on WSM.
  2. photo_2.jpg

    photo_2.jpg

    • kargov
    • Media item
    • Comments: 0
    • Album: First pork butt, w/ Q-View. Successfully smoked on WSM.
  3. photo_1.jpg

    photo_1.jpg

    • kargov
    • Media item
    • Comments: 0
    • Album: First pork butt, w/ Q-View. Successfully smoked on WSM.
  4. kargov

    First Smoke

    Nice, congrats!
  5. kargov

    Basic Pulled Pork Smoke

    Yeah, mine was pretty horrible through mid 140s to 160...then it just blasted through till 201. Next time I'd like to avoid the oven, even though I know people say it's fine. Final product:
  6. kargov

    Basic Pulled Pork Smoke

    6.8 butt at 225-240 for 7.5hrs on smoker, got up to 158. Took it out and put it in oven @ 250, after one hour went from 153 to 169. Any idea why the incredibly slow rise on the smoker then smooth sailing w/ the oven?
  7. kargov

    How to increase WSM heat? All vents open.

    I'm at a consistent 240. It's a 6.8lb butt and it's been 7 hours. It's only at 156...is this normal? I was expecting it to be ready in 12 hours max, but it's climbing ridiculously slow. I set the probe at the centre of the meat. Should I try reinserting it elsewhere in case it's somehow placed...
  8. kargov

    How to increase WSM heat? All vents open.

    Filled it from the start. Just refilled it again.
  9. kargov

    How to increase WSM heat? All vents open.

    And yeah, using a Maverick 732. WSM stock is horrible.
  10. kargov

    How to increase WSM heat? All vents open.

    I used lumps, which seemed to burn out pretty fast. Added a couple handfuls of unlit Kingsford Briquettes which did the trick. IT of meat steadily rising again. Cheers guys.
  11. kargov

    How to increase WSM heat? All vents open.

    On my first long cook (pork butt) and the temp is at 221 with all vents open. Been cooking 5 hours now. I'd like to get it hotter in case of another dip, and also because the meat's taking a while in the mid to high 140s. Do I add in a bit more unlit charcoal through the door? A chunk of...
  12. kargov

    Ordered a box of mixed wood chunks. Unlabeled, how to identify?

    I was able to identify without burning—though that was a very good suggestion should I had not been able to. Red Oak had the strongest smell, so I set that aside...Sugar Maple had a slightly sweet smell...and that left me with Hickory. Thanks for the help!  
  13. kargov

    Finally found a great wood spray combo for our butts

    Moisture, flavour, sugar—got it. When using a bottle, how many sprays are we talking at a time? Just a few quick sprays all-around? And how much liquid should be added to the foil pack? 1 cup or so? & thanks for the recipes!
  14. kargov

    Finally found a great wood spray combo for our butts

    How's the difference between Dr. Pepper & apple juice? If I don't like Dr. Pepper as a drink, should I bother trying it as a spray? Building on that, how does one go about choosing a spraying liquid—what characteristics should you look for? Sugar content to caramelize the bark?
  15. kargov

    Ordered a box of mixed wood chunks. Unlabeled, how to identify?

    Thanks, Eric! :)
  16. kargov

    Ordered a box of mixed wood chunks. Unlabeled, how to identify?

    Hey all, Ordered two boxes of smoking wood chunks from Smokinlicious. One box is wild cherry, and the other box is split into three compartments, consisting of: hickory, sugar maple, and red oak. Unfortunately, this split box is not labelled in any way. How do I identify which wood is which...
  17. kargov

    Basic Pulled Pork Smoke

    Thanks! Just picked up a 6.8lb butt for this Saturday. This will be my first pulled pork. How much wood chunks do you guys typically use? I've seen people throw in 3-4 baseball-size chunks right at the start, hear others add one every hour or so for the first ~5-6 hours. What will impart the...
  18. kargov

    First Butt, Second Fatty! - With Q'View

    Sweet, thanks! Pulled Pork looks good, too. How on earth did it take 13 hours?
  19. kargov

    First Butt, Second Fatty! - With Q'View

    Ah, tinfoil pan on the bottom rack—smart! Will try. The drippings (once fat is separated) can be added back into the sauce, or the meat—correct?
  20. kargov

    How I start and use my WSM....

    Thanks. It'll be a bit chilly here in Canada, so I'll try 1/3rd full of lumps. I assume I should still let the charcoal smoke for ~10 minutes once lit so there's no 'black' smoke? Then put the middle section + lid on and throw in the wood? Once it hits 200 I'll slow it down even more 'till it...
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