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Started By
Message
FBD: My First Smoke
Posted on 6/9/13 at 8:52 am
Posted on 6/9/13 at 8:52 am
Using my WSM for the first time today.Doing a Pork butt for some pulled pork.
FBD: Courtesy of R2R
FBD: Courtesy of R2R
10
Posted on 6/9/13 at 9:05 am to bbrou33
How's that beer? I could use a nice morning beer with this rain.
Posted on 6/9/13 at 9:11 am to TigerWise
Starting the day off right. 
Posted on 6/9/13 at 9:25 am to TigerWise
quote:
How's that beer?
Like most cigar city beers, it's a good one. Not too strong of a coffee taste but enough to enjoy. I like it.
Posted on 6/9/13 at 9:28 am to bbrou33
Good luck, love my WSM.
Posted on 6/9/13 at 9:35 am to bbrou33
Very nice
Been nice here this morning but I think the rain is coming this afternoon/tonight
Been nice here this morning but I think the rain is coming this afternoon/tonight
Posted on 6/9/13 at 9:57 am to Coater
Temp holding steady between 260-270
SBD- I think this is from urinetrouble
SBD- I think this is from urinetrouble
Posted on 6/9/13 at 10:10 am to bbrou33
Anyone in the Lafayette area want some beer? I literally have too much. Started a new diet so these beers aren't disappearing as fast as usual. And I'd hate to see these IPA's go to waste
Posted on 6/9/13 at 10:16 am to bbrou33
quote:
Temp holding steady between 260-270
IMHO....Too hot, should be looking for 225-235 tops with pork.
The CCB Espresso is okay, not my fav among their offerings...
Posted on 6/9/13 at 10:26 am to wiltznucs
quote:
Too hot,
My maverick is reading 265 and my Weber temp is reading about 220. After all my reading and research, that was my one question. Which temp should I follow? My maverick is at grill level. No water in water pan. Bottom vents closed. Just adjusted to vent
This post was edited on 6/9/13 at 10:27 am
Posted on 6/9/13 at 10:30 am to bbrou33
I think I will stick with water today
At least for a while
At least for a while
Posted on 6/9/13 at 10:31 am to bbrou33
I aim for 225-235 at the grate... I'd trust the digital at the meat level more than the units thermometer... The good news is pork butts are very forgiving and it's kinda hard to mess them up.
This post was edited on 6/9/13 at 10:36 am
Posted on 6/9/13 at 10:53 am to bbrou33
quote:
First Smoke
me too
Posted on 6/9/13 at 11:04 am to wiltznucs
quote:
The CCB Espresso is okay, not my fav among their offerings...
Posted on 6/9/13 at 11:12 am to bbrou33
My first smoke ran at that temp range on my new WSM. I think the first few smokes you have to expect higher temps or at least that's what I researched. The butt will still be excellent. Pull it when that probe inserts like butter. Have fun with!! I love it.
Posted on 6/9/13 at 11:40 am to Sherman Klump
FBD- Caldera IPA
2BD- Dales Pale Ale
2BD- Dales Pale Ale
This post was edited on 6/9/13 at 12:03 pm
Posted on 6/9/13 at 12:06 pm to bbrou33
FBD:Speakeasy Big Daddy IPA
SBD: Firestone Double Jack IPA
I would post pics but I haven't figured that out yet on my phone.
SBD: Firestone Double Jack IPA
I would post pics but I haven't figured that out yet on my phone.
Posted on 6/9/13 at 12:15 pm to bbrou33
FBD - ST Live.
It's aight I guess. Little too citrusy aftertaste for me.
It's aight I guess. Little too citrusy aftertaste for me.
Posted on 6/9/13 at 12:18 pm to je78
FBD Bloody Mary
Posted on 6/9/13 at 12:32 pm to bbrou33
Did you do any seasoning of the WSM? It's supposed to help reduce airflow into the WSM so you can control temps better.
Harry Soo recommends running it full out high temp with just charcoal once. Follow that with at least two more controlled cooks using trash meat scraps with charcoal and wood for flavoring the smoke. It helps build up grease and fat on the walls of the WSM and that helps make it more airtight.
People also recommend replacing the door with a better door that has a better airtight seal. Cajun Bandit Door
Harry Soo recommends running it full out high temp with just charcoal once. Follow that with at least two more controlled cooks using trash meat scraps with charcoal and wood for flavoring the smoke. It helps build up grease and fat on the walls of the WSM and that helps make it more airtight.
People also recommend replacing the door with a better door that has a better airtight seal. Cajun Bandit Door
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