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Unread 07-24-2013, 12:56 PM   #68
GoolsbyMD
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Join Date: 07-19-13
Location: Chesapeake, VA
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18.5" wsm, first cook was an 8lbs Boston butt for pulled pork. Woke up at 5am in the morning to prep the smoker and set up the minion method, started a chimney and sat back drinking coffee and watching the sun come up, when chimney was ready, threw the coals on and just let her ride the entire time up to 195/200 degrees IT without lifting the lid. Been hooked ever since. Will always keep her but got an upgrade in the works now.
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US Navy. WSM 18.5", Stumps Smoker Baby, SF 24x48 RF, Weber OTG.
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