Today was the very first run for the WSM. Going from using the off set to this was pretty much a boring experience, exactly what I was hoping for.
I filled up the charcoal basket with around 15 lbs of blue bag Kingsford, lit up about 1/3 chimney and it was on. Filled the water bowl full with hot water.It took only around a half hour or so to get things up to temps.
From there I put a pork shoulder on and went inside to wait and wait and wait. Dog gone there was nothing left to do but wait. The WSM ran nice and steady all day long. This will be nice on those cold days when I don't feel like baby sitting the Horizon.
Got a nice pork roast ready with the usual rub, nothing fancy but always tasty. Got up early to get things on about 8:30 to 9:00 in the am.
I normally foil at 165° but this time decided not to. It seemed to be that by not foiling it took a bit longer to get to pulling temp.
Here is a nice 4 or 5 lber.
Got it on the smoker.
Here it is part way through. Had to give it a spritz of aj.
I just took it off not long ago.
It's in a cooler resting for now. I'll pull it here in a while for supper tomorrow.
This seemed to be one of the easiest cooks I've done. I can only hope the WSM runs this good on a regular basis. From what I have read it is supoose to get even steadier after a few cooks. Man will that be boring
I filled up the charcoal basket with around 15 lbs of blue bag Kingsford, lit up about 1/3 chimney and it was on. Filled the water bowl full with hot water.It took only around a half hour or so to get things up to temps.
From there I put a pork shoulder on and went inside to wait and wait and wait. Dog gone there was nothing left to do but wait. The WSM ran nice and steady all day long. This will be nice on those cold days when I don't feel like baby sitting the Horizon.
Got a nice pork roast ready with the usual rub, nothing fancy but always tasty. Got up early to get things on about 8:30 to 9:00 in the am.
I normally foil at 165° but this time decided not to. It seemed to be that by not foiling it took a bit longer to get to pulling temp.
Here is a nice 4 or 5 lber.
Got it on the smoker.
Here it is part way through. Had to give it a spritz of aj.
I just took it off not long ago.
It's in a cooler resting for now. I'll pull it here in a while for supper tomorrow.
This seemed to be one of the easiest cooks I've done. I can only hope the WSM runs this good on a regular basis. From what I have read it is supoose to get even steadier after a few cooks. Man will that be boring