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Unread 12-01-2012, 08:01 AM   #13
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Join Date: 08-04-12
Location: Mechanicsburg, PA
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Got the pork shoulder on about half an hour ago. Forgot to take a couple of pre-cook pics.

Weather here right now is about 37f with a 6 mph wind. However, I got the smoker nestled in a corner so the wind is being blocked by a fence. Temp stabilized at 230f. Using apple chunks to smoke with. Set the coals going using the Minion method. Filled the water pan with close to boiling water.

As this is my first cook on the WSM I know I am going to be a bit OCD and check the temp every 15 min. or so.

I will post some pron at the 4 hour point.

Weber Performer w/smokenator
WSM 22.5"
White Thermapen
Ex-pat Canadian

[B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B]
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