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re: Buying my first smoker... need advice **UPDATED 1st smoke w/ pics
Posted on 2/24/14 at 11:21 am to Midget Death Squad
Posted on 2/24/14 at 11:21 am to Midget Death Squad
I bought the 22.5 WSM, and I did my first smoke this past Fri/Sat. As recommended, I started with a pork butt (5 pounder). I used Meathead's recipe and method along with his rub. It came out great, especially for a first time. I started at 11:30 Friday night with the setup and had the meat on the grill by 11:45. I had a difficult time with temp control, and the coolest I could get it was 265. To accomplish this I closed 2 intakes completely and had the 3rd one at 10% open. I left the exit vent on top wide open. Granted I was going by the stock thermometer on the WSM, because I haven't had the chance to get the thermometer yet. I used my william sonoma meat therm that I've had for a few years now, and it has always served me well. Anyway, I played with the temps for about 2 hours before I was finally confident that this was my lowest temp and would not rise. (I set alarms to wake me every 30 mins until the temp was stable). I woke at about 8:30 am, and it was running smoothly at about 250 with meat at around 175 (to my recollection). I was unsure the reason for temp drop (needed build up in smoker? ash?), so I kicked the stand a couple of times and checked later. It was holding strong at 250. By the end of the cook it was at a steady 235, so I was happy that it was the needed buildup.
I let it go to internal temp of 203 (based on Meathead's recommendation). Ironically, I pulled the meat off at 11:45, 12 hours exactly since start time. I took this as a sign! Since my company wasn't arriving until 5, I had to wrap it in foil and place in oven at 150 to maintain. Unfortunately my perfect bark softened and it lost a little sweetness (is this normal?). Regardless, the end result was still delicious. I now can't wait to do another run and try out different techniques. Oh, I forgot to mention I did the minion method, which works great.
I also did the wicked beans that I saw suggested on these boards. I added a few unlit coals to the fire after removing meat, and I threw one each of hickory and apple wood for smoke (which is the mix I used for pork as well). These beans were killer!
Thanks for the advice and help. Do you guys have any suggestions/recommendations about any of this? Technique, rub, flavor ideas? I love the WSM and am glad I went with this. Happy smoking, fellers!
(I only have 2 pics of the meat pre pull and the thermometer. I forgot to take finished product pics since I was running around crazily)
I let it go to internal temp of 203 (based on Meathead's recommendation). Ironically, I pulled the meat off at 11:45, 12 hours exactly since start time. I took this as a sign! Since my company wasn't arriving until 5, I had to wrap it in foil and place in oven at 150 to maintain. Unfortunately my perfect bark softened and it lost a little sweetness (is this normal?). Regardless, the end result was still delicious. I now can't wait to do another run and try out different techniques. Oh, I forgot to mention I did the minion method, which works great.
I also did the wicked beans that I saw suggested on these boards. I added a few unlit coals to the fire after removing meat, and I threw one each of hickory and apple wood for smoke (which is the mix I used for pork as well). These beans were killer!
Thanks for the advice and help. Do you guys have any suggestions/recommendations about any of this? Technique, rub, flavor ideas? I love the WSM and am glad I went with this. Happy smoking, fellers!
(I only have 2 pics of the meat pre pull and the thermometer. I forgot to take finished product pics since I was running around crazily)
This post was edited on 2/24/14 at 11:27 am
Posted on 2/24/14 at 11:34 am to Midget Death Squad
Looks good...I'd try it. I've never had to cook one that long though, and the smoker is way too clean....get to smokin!
Posted on 2/24/14 at 11:40 am to Midget Death Squad
Took me probably 3 or 4 smokes on my WSM before it was broken in and held temps low and steady. BTW, the temp at the grill is probably 15 or so degrees hotter than what the dome thermo says. If I remember correctly.
But the butt looks great! Wrapping in and locking in that moisture made the bark soft. It happens.
ETA: I usually use the Franklin method of cooking/rub. Always minion method as well.
But the butt looks great! Wrapping in and locking in that moisture made the bark soft. It happens.
ETA: I usually use the Franklin method of cooking/rub. Always minion method as well.
This post was edited on 2/24/14 at 11:42 am
Posted on 2/24/14 at 11:42 am to Midget Death Squad
Did you use the minion method of starting your coals? It's the easiest way to power that thing. I leave my bottom vents open and close the top to a an opening just large enough for my probe thermometer. It gets "right" in about 30 minutes.
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