newflame
Meat Mopper
My first big smoke on the WSM 22.5 yesterday, four pork butts, about 40 lbs total.
The smallest of the group, figured it'd be easier for qview's sake, slathered with a bit of mustard.
Rubbed down with Jeff's/Newflame hybrid..and then off to the fridge for the night.
Got started at 6 in the morning.
Burning Kingsford "hickory" charcoal, along with some hickory wood chunks. My assistant Maggie was very helpful. I didn't get a picture of the butts when I put them on the smoker, basically I got it up to temperature and locked it in with the vents, made sure it was holding well, and then...
Gave the wife a brief lesson on how to control the temps if the alarms went off, figured it was such a nice morning that I'd go golfing. I'm a much better BBQ'er than a golfer but it was fun nonetheless. I was gone about 2 hours and the temps didn't vary more than 10-15 degrees, when I got home it was right at 238 and held there for the remainder of the smoke.
Here we are about 8 hours in, temps were all right around 170 so I took them off to foil.
Took them off at 9:30pm so 15 hours roughly for the entire smoke, I reserved the cooking juices for meat jello and went about my evening.
The money shot. I'm doing this for a buddies rehearsal dinner on thursday so we didn't eat too much, but the couple sandwiches we had were excellent. After being a bit skeptical of purchasing the WSM, I can safely say that I made the right decision, I'm very happy with it so far.
The smallest of the group, figured it'd be easier for qview's sake, slathered with a bit of mustard.
Rubbed down with Jeff's/Newflame hybrid..and then off to the fridge for the night.
Got started at 6 in the morning.
Burning Kingsford "hickory" charcoal, along with some hickory wood chunks. My assistant Maggie was very helpful. I didn't get a picture of the butts when I put them on the smoker, basically I got it up to temperature and locked it in with the vents, made sure it was holding well, and then...
Gave the wife a brief lesson on how to control the temps if the alarms went off, figured it was such a nice morning that I'd go golfing. I'm a much better BBQ'er than a golfer but it was fun nonetheless. I was gone about 2 hours and the temps didn't vary more than 10-15 degrees, when I got home it was right at 238 and held there for the remainder of the smoke.
Here we are about 8 hours in, temps were all right around 170 so I took them off to foil.
Took them off at 9:30pm so 15 hours roughly for the entire smoke, I reserved the cooking juices for meat jello and went about my evening.
The money shot. I'm doing this for a buddies rehearsal dinner on thursday so we didn't eat too much, but the couple sandwiches we had were excellent. After being a bit skeptical of purchasing the WSM, I can safely say that I made the right decision, I'm very happy with it so far.
