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  1. roched11

    Smoked Pork Tenderloin (Q-VUE)

    For what it's worth, I've been using coffee with 3/4's of all the grilling I've done lately.   I haven't tried it with the limited smoking I've done. I found the finer grained the better. I actually use Costco Kirkland Decaf...    Great results with that.
  2. roched11

    My improving 18.5"WSM

    Yeah, Yer right about starting out with too many hot coals and letting it get out of hand after it's too late to hit the right marks. I'll keep experimenting  with the amount I start with. It was 20 but next time I'll try 15.  My new favorite meat now is Pork Shoulder I got at Costco. Good price...
  3. roched11

    My improving 18.5"WSM

        I'm not saying I am improving my 18.5" WSM but the more I use it the better it preforms. I've used it about 10-15 cooks and have noticed the seal has gotten much tighter after each cook.     There is still a bit of smoke leakage but it is decreasing with each use.     One thing I have...
  4. roched11

    2nd try at pork shoulder

        I decided on doing a power finish opening my vents a quarter and the temp rose to 306.  I think I got a little impatient and took it off at 201 internal temp.  The texture was a bit inconsistent or mottled as far a tenderness.   Parts were absolutely tender and succulent while other parts...
  5. 20160513_202851[1].jpg

    20160513_202851[1].jpg

    • roched11
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    • Album: 2nd try at pork shoulder
  6. 20160513_183824[1].jpg

    20160513_183824[1].jpg

    • roched11
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    • Album: 2nd try at pork shoulder
  7. roched11

    2nd try at pork shoulder

    I'm still waiting, 8.5 hours for a 4# pork shoulder- Temp held steady until I cracked some lower vents.   WSM temp 308 and Maverick temp is 188.     Glad I have plenty of time.   Only a little before 6PM at the moment.
  8. roched11

    During the stall.....

    1 hour--that would be 3-4 beers if I was waiting---lol
  9. roched11

    2nd try at pork shoulder

    Right now thing seem to be on track. After getting my temp to stabilize from about 248-252, My internal temp is at 152 after about 4 hours. My bottom vents are darn near closed with the top vent completely open.
  10. roched11

    2nd try at pork shoulder

    Then things got a little crazy, While inserting a temp probe in the grommet, I pushed too hard and the grommet popped out. Luckily it was still attacked to the probe and didn't fall into the coals.  After about 5 minutes of trying to replace it to no avail-I gave up on that idea. I ended up...
  11. 20160513_095639[1].jpg

    20160513_095639[1].jpg

    • roched11
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    • Album: 2nd try at pork shoulder
  12. roched11

    2nd try at pork shoulder

    Here it is after I put it on the smoker, Things were fine up to this point. Maybe a little smokey. It really increased when I removed the lid 
  13. 20160513_093749[1].jpg

    20160513_093749[1].jpg

    • roched11
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    • Album: 2nd try at pork shoulder
  14. roched11

    2nd try at pork shoulder

    Things started out smoothly for a relaxing day of smoking. No real plans so it  will be done when it's done. BTW, here it is after I unwrapped it before the coals were ready.
  15. 20160513_091833[1].jpg

    20160513_091833[1].jpg

    • roched11
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    • Album: 2nd try at pork shoulder
  16. 2nd try at pork shoulder

    2nd try at pork shoulder

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  17. roched11

    2nd try at pork shoulder

        Hey all, I've been mostly a lurker than a participator for the last 2 years. I started out with an ECB which was hit or miss with anything besides Tri-Tip, I finally broke down and got an 18.5" WSM which so far has resulted in excellent results, This will be my first photo log I'm sharing...
  18. Porl_shoulder[1].png

    Porl_shoulder[1].png

    • roched11
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    • Album: 2nd try at pork shoulder
  19. roched11

    WSM 18.5" after smoke is finished-unused charcoals

    Thanks Guys,  That's exactly what I was hoping to hear.  I'm really diggin' my WSM way more than my 20 y/o ECB.  I'm learning something new each cook and can't wait for the next one.   Thanks again-     Terry  
  20. roched11

    WSM 18.5" after smoke is finished-unused charcoals

        Thanks guys, that is what I've been doing-shutting all 4 vents on my WSM. What I was trying to ask is this.  Will the time I close the vents after the smoke until the fire is snuffed completely out allow for the bad smoke to form Creosote after a period of time or does closing all the vents...
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