Fired up the WSM with KBB using the torch around 3 pm. Cooking direct, no water pan. When the smoke was clear and the pit read 340*, I popped the lid, gently placed the roll on the grate, inserted the meat probe, and got the lid back on. I added to chuncks of apple and one chunk of cherry.
The IT of the meat was 43* and the pit settled in around 325*. I am guessing that this is going to take around two hours to get to an IT of 140* when I can pull it and cover it to rest and climb to 145*.
Terry - KCBS member
LSG 24"x30"x36" Vertical Upright Smoker with Warming Oven
Weber Smokey Mountain 22.5" - Weber Genesis S-330
Pitmaster IQ-120 - Thermapen - Maverick ET-733
For info on any mods I have done to my WSM, please see this post
Last edited by THoey1963; 04-18-2014 at 03:47 PM..
Reason: No water pan comment.