- Jun 1, 2019
- 274
- 321
I'll get in a few more cooks before it gets too cold, but this was my best year with my smoker. I tried charcoal the first year and it didn't work out for me, so I converted my WSM18 to propane.
Year 2, I ran my smoker @225 with water in the pan and that was much better, but butts/briskets/chucks took too long. I wrapped with foil. Used hickory for pork, mesquite for beef. I started lurking here last year, eventually switched to post oak for everything and started to cook at higher temps (250) to reduce cooking time, but still couldn't get a big cut started in the morning and finished at dinnertime.
This year:
No water, a terracotta bowl and plate in the water pan
Run @275+
SPOG on everything
Post oak with a little apple for pork, mesquite for beef
Double wrap with paper
Now I can start a huge hunk of meat in the morning and serve some fine BBQ that night.
This is a great place to learn this craft.
Year 2, I ran my smoker @225 with water in the pan and that was much better, but butts/briskets/chucks took too long. I wrapped with foil. Used hickory for pork, mesquite for beef. I started lurking here last year, eventually switched to post oak for everything and started to cook at higher temps (250) to reduce cooking time, but still couldn't get a big cut started in the morning and finished at dinnertime.
This year:
No water, a terracotta bowl and plate in the water pan
Run @275+
SPOG on everything
Post oak with a little apple for pork, mesquite for beef
Double wrap with paper
Now I can start a huge hunk of meat in the morning and serve some fine BBQ that night.
This is a great place to learn this craft.
