Pulled Pork on WSM - Q View

[cyclonefan]

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• cyclonefan
• Jul 11, 2014

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• cyclonefan
• Jul 11, 2014

This is my second smoke on this smoker. The first being some chicken thighs that turned out pretty good (I prefer pork or beef). I'm 4.5 hours in and at 170 internal temp with the smoker keeping fairly steady at 245. I would usually foil at this time, but think I'll ride this one out without doing that. I'm curious to see how long a basket of charcoal will last in this thing using the minion method. More pics to come as the day goes on.

 

[cyclonefan]

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• cyclonefan
• Jul 11, 2014

Around 8 hours into the cook. One at 190 degrees and the other at 170. Interesting to see two pieces of meat similar in size be that far apart in temperature.

 

[cyclonefan]

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• cyclonefan
• Jul 11, 2014

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• cyclonefan
• Jul 11, 2014

Delicious

 

[pc farmer]

Wow. Looks great. How long did the charcoal last?

 

[cyclonefan]

After 13 hours, I closed all the vents and let the charcoal go out. There is some left to use with the next smoke . I never imagined a charcoal smoker could be so easy to use.

 

[dougmays]

That's pretty impressive that they finished  in 8 hours

 

[knifebld]

Look great Cyclone, nice job!

 

[smoke slinger]

Looks really good, how are you liking the WSM. What size did you get as I am debating on getting one and not sure what size to get yet.

Craig

 

[neilkadlec]

Do those caster wheels come on the new WSM's or did you add those? I was thinking that would be a nice feature.

 

[cyclonefan]

 
Looks really good, how are you liking the WSM. What size did you get as I am debating on getting one and not sure what size to get yet.

Craig

I got the 22.5 and am liking it quite a bit. I figured bigger is better, so got the large one. 

Do those caster wheels come on the new WSM's or did you add those? I was thinking that would be a nice feature.

I added the wheels when I fist assembled the WSM. I think the materials cost $16 to do it and is handy if you need to move it around.

 

[cyclonefan]

 
That's pretty impressive that they finished  in 8 hours

The 8 hour picture was when they were only partially done. One took 11 hours and the other 12.5.

 

[smokinhessil]

What smokers have you used before? I haven't used a WSM before but I really do love the end result of using my old charcoal grill as a smoker. Was it pretty Easy to regulate temperature with this only being your second smoke?

 

[cyclonefan]

I have a camp chef smoke vault vertical gas as well.

I was able to keep a 20 degree range for roughly 13 hours with maybe 6 or 7 minor adjustments to vents. That includes a suprise rain shower that lasted around 20 minutes. I did do allot of reading on how to manage the fire for that long though. It really isn't hard to do the setup. Overall seems to be pretty easy to use.

 

[smokinhessil]

Right on. Thanks for the info. Pretty soon here I am going to have to start worrying about smoking in cold weather. I did most of my smokig in AZ and recentl moved to WI. After I got my smoker for Xmas I was lucky it was electric.

 

[dougmays]

 
The 8 hour picture was when they were only partially done. One took 11 hours and the other 12.5.

ah my fault! Looks great either way

 

[smoke slinger]

Hey thanks for the info. I am really leaning towards the 22.5

Craig

 

[jbills5]

 
Hey thanks for the info. I am really leaning towards the 22.5

Craig

Do it!!  I love mine!

 

[vegascabby]

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• vegascabby
• Jul 17, 2014

Hey guys new in here but love grilling now I'm becoming
a smoking fool.We did I butt on the fourth and I smoked some ribs they were both out of this world made a rub I got on line added a few things of my own and a very special thing...Has anyone ever added chili cheese fetoes to a rub Omg is it tasty

 

[vegascabby]

I use a masterbuilt electric smoker with digital timer with glass door I know dumb idea but works great

 

[smokinhessil]

You have to give a little more of you secret before anyone can judge whether it is great.