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37#'s of Pork Butt on a 18.5 WSM Qview
Good score on the 22.5! Glad All's good with the weather!! All are in the mid 180's which has kinda surprised me. I thought the smaller ones would be further along after 201/2hrs but I am smoking around 225*. It's done when it's done. I'll update with some more Qview when they're out and pulled. -
37#'s of Pork Butt on a 18.5 WSM Qview
Sounds like your screw up didn't hurt a thing other than making you worry a little! LOL...I actually won the 18.5 from a bbq joint over ten years ago, it's what got me interested in smoking. The 22.5 is on my list for an occasion like this. Of coarse knowing me I would probably try to squeeze... -
37#'s of Pork Butt on a 18.5 WSM Qview
You could always use the Texas crutch but I would think you're in for an all night smoke. My original plan was to put the two big boys on bottom and the smaller ones on top, there just wasn't enough room. The 11lbder just took up too much real estate on the 18.5. You might be able to squeeze... -
37#'s of Pork Butt on a 18.5 WSM Qview
It's tight and I do mean tight! You can see my the two on top are touching, the bottom is worse. They will shrink as they cook opening a gap for smoke to do its magic all the way around. As they say " A full smoker is a happy smoker"! If your doing that much I would recommend doing it a few days... -
37#'s of Pork Butt on a 18.5 WSM Qview
- nptwnsmkr
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37#'s of Pork Butt on a 18.5 WSM Qview
I looked in the freezer earlier this week and had a few butts looking back at me and thought they needed some attention. I threw them in the fridge to defrost Monday evening after work. While shopping at my local Kroger this week I noticed butts on sale and picked two more up. The two in the... -
going to try a pork butt for party (first time) MES30"
I don't have an MES but I usually smoke butts between 225* - 250* and have always had good results! As it has been said in some of the previous post be patient and don't forget the Qview!! -
Mallard Duck Breast Advice
My step father brought over 8 mallard duck breast to smoke tomorrow with a few other items. I have them in slaughterhouse brine right now. I was expecting much larger breast, I would guess about a 1/4 lb or less. My thought is to smoke them hot and fast to an IT around 140. I'm thinking about... -
No thermometer ribs HElP.
Do you have a turkey fryer therm? Stick it through one of the top vent holes, it should be around grate level. My maverick finally gave up and I haven't replaced it yet, this is what I've been using for my WSM. Be sure to do the boil test on the therm to check for accuracy.- nptwnsmkr
- Post #5
- Forum: Grilling Pork
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Quick Wings question
You could do a few of the butter bath wings in small pan just to see how they come out. If you do be sure and let us know how they tasted and don't forget the Q-view! As dirtsailor said-the scarebelly wings are a great as well, never been disappointed with injected wings. -
Hello from Natick, MA
Glad you joined! I lived in Natick from 06 to 08, great area. I really miss the seafood! -
Smoking lots of Chicken on Football Saunday!
I like to wrap loin chops with bacon because well, its bacon! As always-Nicely done Josie!! -
First things first!
IMO you cant go wrong with a WSM. The 18.5" is $300 and for another $100 you can get the 22.5". The WSM is very easy to learn on, doesn't require any mods to perform well and the Weber quality is hard to beat. It does have some limitations with cooking area and accessing the bottom grate-my 0.02- nptwnsmkr
- Post #13
- Forum: For New Members
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Turkey IT Issue Between Breast
I don't think I'll be able to fully figure out the air flow issue, too many factors with air temp, humidity etc. I saw a video on Youtube with a guy and a WSM hooked up to many different therms in many locations. It was pretty interesting to see how just being out of level effected the temps... -
Turkey IT Issue Between Breast
That's the way I was leaning and I did, it just that I've never had this issue. I've been smoking on this WSM for 10 years. Think I'll have to chalk it up to an anomaly, I will keep a better eye on the temps in different areas on future smokes. I did open the door to check for an even burn and... -
Turkey IT Issue Between Breast
I just smoked a just shy of 14lb turkey on my WSM at around 275*. I brined it in slaughterhouse brine for 24hrs, dried it in the fridge overnight. I used the minion method with KBB dumping my hot coals in the center so the would work their way out generally giving an even heat. I placed the... -
Pulled chuck or pepper stout beef...Which one? Or both?
Whatever you end up doing write it down for future reference so you can adjust anything you think is off-Good luck!!
