Attempt #1 at smoking a pork butt

Discussion in 'Grilling Pork' started by thepope, Dec 5, 2011.

  1. thepope

    thepope Newbie

     So I recently purchased a Weber Smokey Mountain. And this Sunday am going to smoke my first piece of meat. In prep for this I have done a ton of research so that at 4 am Sunday morning I'm not caught by surprise. But after all my research I still don't understand a couple things:

    1. How much coal do I use? When do I add more? How much more do I add? And do I add wood chips at the same time?

    2. How much wood chips do I add at a time? And after soaking them I can just throw them right on the hot coals?

    3. Do I want to keep the water at 1/2 to 3/4 at all times? If so whats the best way to fill it?

    4. So I have the coal nice and hot. I now add the liquid to the pan and the rubbed meat on the tray. Correct?

    5. When the temp starts to drop, should I just put in a few pieces of coal, a handful or a scoop?

    Sorry for asking so much. And thank you for your help! If there is anything you think I might be missing being completely new to smoking, feel free to add it!

    Cheers
     
  2. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member


    Check out this WIKI http://www.smokingmeatforums.com/a/minion-method-explained-with-tutorial
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

     
  4. walterwhite

    walterwhite Smoke Blower

    Hi ThePope,

    I'm not going to disagree with the previous answers because they are 100% correct. I will however share a couple of my observations.

    I usually start with about a gallon of hot tap water in the bowl. I usually don't bother refilling it. It does help with temperature control, particularly early when the fire tends to be hotter.

    I use about half dozen wood chunks (on an 18" WSM.)

    If I start running out of fire before I think the meat is fully cooked, IMO there is no shame to finishing it in the oven. The flavor from the smoke will already be there. OTOH, I've also kept the fire going by throwing in another 12-15 briquettes (or equivalent lump.) If you do that, do so before the temp drops too much or it will seem like it takes forever to light.

    The other thing I'll add is that cooking with a WSM and likely any other smoker is that it is a skill that may take some practice to get down. Don;t worry if your first smoke or two don't seem to work exactly as you had hoped. There is a fair latitude in smoking meats so you can wander a bit from the expected course and still get great results.

    Let us know how it works out.

    Ohhh... That was three weeks ago. I hope you've finished by now!
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Look at thread posts from Al and I...we have wsms.

    And BTW

    Welcome..

    This site has tons of info.

    I suggest you spend some time reading all the different forums and the WIKIs.

    Ask questions and use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!

    Craig

    http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
     
          Make bacon the easy way!!

    http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

    http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
     

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