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Just made the same move. Placed my order for the WSM 18.5" this morning. Should I expect a learning curve?
I had finally gotten the hang of my Chargriller. Did a pork butt last weekend and temps got high enough and held steady for probably about 5 hours. Granted, that was after the smokestack...
Thanks, Piney!
It's a little drier than I wanted, but I think that'll be remedied once the sauce goes on.
The ABTs turned out amazing though. Best batch I've made since the first time I made them.
I have to wait another 2 hours for a friend to get over here. He's bringing a shoulder that he...
Thanks for the tips. It looks like it's legitimately cooking through.
It's a boneless, so I'm okay on that front. I had tested the thermometer about a month back and it checked out. Switched spots in the meat and the temp registered the same. I flipped it, so that slowed cooking a bit. Plus...
The first time I did butts, I learned about the plateau and the fact that a 9-12 hour smoke could go 14-16 when you are having a hard time keeping a temp above 205.
This time, my 2 butts weighing a total of ~17 lbs went on at 6AM, and 4 1/2 hours later, one is up to 185. My temps have been...
Thanks :)
I just did a regular salt water brine.
My wife had some smoked trout a few weeks ago, so we were trying to do something similar. She hard boiled a couple of eggs, mixed some cream cheese up with chives and dill, and had some capers on the side. Then we put it all together on some...