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Old 04-18-2014, 03:46 PM   #16
THoey1963
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Join Date: 01-08-14
Location: San Antonio, TX
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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*.
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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.
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