Maiden Voyage on the new (to me) WSM 18.5

Discussion in 'Pork' started by worktogthr, Oct 12, 2015.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    So a few weeks back I got an amazing deal on WSM 18.5. Only cooked a tri tip on it until today so I was excited to try it for a long cook.

    So last night I rubbed this 9 pound butt with Memphis Dust and stuck it in the fridge overnight.


    It has the tiniest little fat cap so I left it on and scored it.

    Threw it in the WSM using the top down minion method with hickory and apple chunks buried through the the coals. Lit about 30 coals in the chimney as I was trying to achieve a cooking temp of 300. Foiled the water pan but left it dry.

    After a few hours I peaked and saw this

    It was looking good and I checked it out again when the IT was in the 160s


    Finally after about 9 hours at 300 give or take 15 degrees, it was done:



    Let it rest a while why I picked at the delicious bark and then pulled it:


    Really juicy and tender. Tried my best to mix the barky pieces throughout. For the first time ever I used a finishing sauce. Mixed up some of @SoFlaQuer finishing sauce:


    After one bite of the pork with this finishing sauce, I am totally sold. Delicious!! Great recipe!

    Over all I am really happy with my first long cook on the WSM. This thing is a tank. stayed at 300 give or take 15 degrees for 9 hours. I maybe adjusted the vents twice in 9 hours and that's just because I was zeroed in on 300 and happened to be looking at my maverick. Looking forward to many more cooks on this! Thanks for looking.

    -Chris
     
    foamheart, tropics, mike5051 and 2 others like this.
  2. gditys

    gditys Fire Starter

    looks great
     
  3. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Nice job Chris!  I love my WSM!  I haven't tried a finishing sauce with my PP, but You've talked me into it.  

    [​IMG]
     
  4. Lookin' good from my view...

    ...can't I give my complete approval without tasting it... [​IMG]

    Best thing about a WSM...

    Produces some amazing smoked meats with minimal effort... [​IMG]

    So easy, even I can do it!!!
     
    Last edited: Oct 13, 2015
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much!
    Thanks so much for the points!  I am quickly learning to love mine.  Now I need to find a 22 on Craigslist to complete the collection haha  I was always hesitant about the finishing sauce because I am not a big vinegar sauce guy but it is great.  Definitely give it a shot!
    Thanks!!  Haha send me your address... I'll overnight it.  Or you can come to my mother-in-laws surprise party and try it haha.  The effort really is so minimal and thats why I love it. Got a 3 year old keeping me busy so set and forget is pretty important right now.  Amazing, that when I started this addiction, I mean hobby, I got a propane smoker thinking it would be minimal effort.  It's the most effort out of all of my smokers.  The PBC and the WSM are idiot proof and hands off which is right up my alley haha
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great !!!! Nice job! [​IMG]

    A full smoker is a happy smoker 

    DS
     
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Chris that is fantastic the way they hold the heat, I like my mini for that.

    Oh yes the meat looks Great

    Richie

    [​IMG]
     
  8. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks for the points.  Can't wait for my next adventure on this thing!
    Yeah Richie.  It's amazing...Conventional wisdom would make you believe an electric or propane smoker would be so much easier for temperature control but the WSM is pretty close to set and forget!  Thanks again for the points!
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking Smoke! I really like my 18.5. Great for doing larger cooks. My Mini's are still my go to smokers though.
     
  10. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Great smoke.  Looks really moist and juicy.  That finishing sauce by SoFlaQuer is fantastic isn't it.  It's my goto sauce for pork.

    Gary
     
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks a lot! Don't go tempting me to buy and/or make a mini. If you haven't noticed from my posts I am kind of a smoker purchasing junkie haha
     
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks!! The finishing sauce is so good that the first thing I thought of was... What else can I eat this on? It's so perfect with the pulled pork. I stuck the leftover sauce in the fridge. Do you know it if it keeps for a while?
     
  13. b-one

    b-one Smoking Guru OTBS Member

    Nice job! Your going to love the WSM!
     
  14. one eyed jack

    one eyed jack Master of the Pit

    Great looking inaugural smoke.  [​IMG]   I really like my 18.5 WSM.  Among other things it is my go to cheese smoker.

     
  15. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks!! That's a great set up. Would the AMNPS tray work?
     
  16. b-one

    b-one Smoking Guru OTBS Member

    I use a tray in mine!
     
  17. one eyed jack

    one eyed jack Master of the Pit

    I have to figure that the tray would work fine but I don't own one and so have no personal experience with it.
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    For cold smoking, the AMNPS, or the AMNTS both will work. The. Dust smoker would also work,. All vents wide open and you are good to go!
     
  19. one eyed jack

    one eyed jack Master of the Pit

    What are your thoughts on which will produce the least heat in the smoker?  My tubes in the WSM will raise the smoke chamber temp 10 to 15 degrees given a 50* ambient temp.  That's enough to cause problems trying to smoke cheese in temps above 50 - 60*
     
  20. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I only have the tube smokers. I'd assume they'd both put out the same amount of heat. When I cold smoke I pipe the smoke into the smoker. I use the "mailbox mod" I use it with my mini-WSM, UDS, and my propane smoker. Probably could mod the 18.5 WSM to work with it too. Maybe buy one of the better aftermarket doors and mod the original door to accept the dryer vent tube.
     

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