WSM arrives today.... maiden voyage tomorrow - Page 2

Rookie'48 · 04-25-2008, 06:18 PM

Quote:

Originally Posted by Harbormaster

everytime I get the urge to get up and exercise, I just lay down until the urge goes away.

That's a philosophy that I can relate to.

Quote:

Originally Posted by Harbormaster

Anyone want to bet Kevin will be up all night like a nervous papa to be?

You ain't getting any takers on that one, are you?

nonthink · 04-25-2008, 06:30 PM

Congrats on the WSM. I got mine a few weeks ago, and love it. I’m gonna be doing my first overnight on it tonight.

With a 12 lbs butt, I hope yours is done in time to have it for dinner, since your starting it in the morning.

Kevin Garceau · 04-25-2008, 09:46 PM

2am is the morning isnt it?

Kevin Garceau · 04-25-2008, 09:47 PM

actually probably get everything fired up about 1230 and see how it goes. Its hella windy tonight, horribly blowing... 25mph sustained and gusts even higher. Chance of snow tonight...LOL

Harbormaster · 04-25-2008, 10:05 PM

Kevin,
you'll be better off getting the butt on early and having it done early. If it's done before dinner, foil it, and put it in a pre-heated cooler with towels to fill up the air space. The butt will hold until dinner.

Only sayin this 'cuz I have had butts smaller than yours take up to 23 hours to finish.
Hate to have your buddy go hungry!

Kevin Garceau · 04-25-2008, 11:15 PM

OK... chimney is lit and stoking up.

Kingsford is stacked in the minion method, with several pieces of hickory hidden throughout the coals.

I made a "this wind aint stopping me mod" - blowing a steady 25mph and gusts up to 35 - I will snap some pics once I throw the butt on.

Kevin Garceau · 04-25-2008, 11:41 PM

Ok... pork is on. I did make rookie mistake, I should have let the temps settle a bit longer, as it fell to 160 as soon as I turned away after putting meat on. Im sure the water pan was no where near hot enough. Oh well I got plenty of time......

Here is my "wind isnt stopping me mod"

and innaugural pork placement pic...Im so proud :)

Professor Salt · 04-25-2008, 11:48 PM

Attaboy, Kevin. Throw caution to the 25 mph wind and give 'er a go. Can't wait to see tomorrow's pics.

Kevin Garceau · 04-25-2008, 11:52 PM

I also got plans just in case it starts raining. I have a big top to one of them portable firepits. its about 40 inches across, has vents in it and is pretty heavy. Im thinking I can just put it on top. Maybe a few bungees to the bottom lets - Im going to get this smoke in regardless - although its calling for snow tonight....are you kidding me????

Temps climing rapidly, I think pretty soon it will be where its supposed to. Already pushing 200 degree mark.

Kevin Garceau · 04-25-2008, 11:52 PM

Yikes... BRB....dammit forgot to crack my beer open!

Coz · 04-26-2008, 12:10 AM

You keep that snow on your side of the river dammit.I have both butts and the brisket going in the big cooker.the brine for the chicken is cooling...shame I dont drink any more so I have to crack a Pepsi with ya.

Kevin Garceau · 04-26-2008, 07:28 AM

Seven hours now...WSM cruising at 235 - close enough Im not going to touch it.

I did have to close down a few vents somewhat at about 5am. I had woke up and looked over at my remote therm reading 255.

Its a balmy 36 degrees here....Im going to get my work out in, then go take a look and see how the water pan is doing etc. I have not opened the lid since I placed it. No smoking coming out the top so may need to add a few wood chunks.

Smokin Gator · 04-26-2008, 07:33 AM

That is one huge butt Kevin. Best of luck on the cook. I wouldn't worry too much. It seems like you have it dailed in.

Kevin Garceau · 04-26-2008, 09:08 AM

Waterpot was empty, so filled that. Wind did its number on the coals, so added a few handfulls of kingsford, and a few more wood chunks.

Temps are working their way back up....

here is halfway done pron for ya....

nonthink · 04-26-2008, 09:33 AM

You may want to invest in a Brinkman charcoal pan for the ovenight cooks. It hold just under 2 gals. Mine still has water in it from when I added it last night.

By the way. That butt's lookin' good.

04-25-2008, 06:30 PM	#17
nonthink Full Fledged Farker Join Date: 07-18-06 Location: West Babylon, NY (long Island) Downloads: 0 Uploads: 0	Congrats on the WSM. I got mine a few weeks ago, and love it. I’m gonna be doing my first overnight on it tonight. With a 12 lbs butt, I hope yours is done in time to have it for dinner, since your starting it in the morning. __________________ Killer Of Threads WSM w\ Stoker Char-Broil Silver Smoker Smokey Joe Gold Weber Kettle (18 in.) Kingsford Kettle (it came w\ the house) Kenmore Gasser (I've grown tired of being a charcoal purest)

04-25-2008, 10:05 PM	#20
Harbormaster Quintessential Chatty Farker Join Date: 07-14-06 Location: Wyocena, WI Downloads: 0 Uploads: 0	Kevin, you'll be better off getting the butt on early and having it done early. If it's done before dinner, foil it, and put it in a pre-heated cooler with towels to fill up the air space. The butt will hold until dinner. Only sayin this 'cuz I have had butts smaller than yours take up to 23 hours to finish. Hate to have your buddy go hungry! __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 22.5" OTG (DT); Two 22.5" Bar-B-Kettles; One 18.5" Bar-B-Kettle; Smokey Joes (A, K); Genesis Silver C (DU); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DU, DR). "For when democracy becomes tyranny, those of us with rifles still get to vote"

04-25-2008, 11:48 PM	#23
Professor Salt is one Smokin' Farker Join Date: 01-23-07 Location: Orange County, CA Downloads: 0 Uploads: 0	Attaboy, Kevin. Throw caution to the 25 mph wind and give 'er a go. Can't wait to see tomorrow's pics. __________________ 1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen

04-26-2008, 12:10 AM	#26
Coz is One Chatty Farker Join Date: 10-05-07 Location: Montello,Wi Downloads: 0 Uploads: 0	You keep that snow on your side of the river dammit.I have both butts and the brisket going in the big cooker.the brine for the chicken is cooling...shame I dont drink any more so I have to crack a Pepsi with ya. __________________ Stumps Clone "RAINMAKER" Stumps Clone RIP 9-20-08 Stumps Clone "LIL RAIN " Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process BRINGIN' THE HEAT BBQ Team just Cloning around

04-26-2008, 07:33 AM	#28
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL Downloads: 0 Uploads: 0	That is one huge butt Kevin. Best of luck on the cook. I wouldn't worry too much. It seems like you have it dailed in. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

04-25-2008, 09:46 PM	#18
Kevin Garceau On the road to being a farker Join Date: 03-22-08 Location: Mauston, Wi Downloads: 0 Uploads: 0	2am is the morning isnt it?

04-25-2008, 09:47 PM	#19
Kevin Garceau On the road to being a farker Join Date: 03-22-08 Location: Mauston, Wi Downloads: 0 Uploads: 0	actually probably get everything fired up about 1230 and see how it goes. Its hella windy tonight, horribly blowing... 25mph sustained and gusts even higher. Chance of snow tonight...LOL

04-25-2008, 11:15 PM	#21
Kevin Garceau On the road to being a farker Join Date: 03-22-08 Location: Mauston, Wi Downloads: 0 Uploads: 0	OK... chimney is lit and stoking up. Kingsford is stacked in the minion method, with several pieces of hickory hidden throughout the coals. I made a "this wind aint stopping me mod" - blowing a steady 25mph and gusts up to 35 - I will snap some pics once I throw the butt on.

04-25-2008, 11:41 PM	#22
Kevin Garceau On the road to being a farker Join Date: 03-22-08 Location: Mauston, Wi Downloads: 0 Uploads: 0	Ok... pork is on. I did make rookie mistake, I should have let the temps settle a bit longer, as it fell to 160 as soon as I turned away after putting meat on. Im sure the water pan was no where near hot enough. Oh well I got plenty of time...... Here is my "wind isnt stopping me mod" and innaugural pork placement pic...Im so proud :)

04-25-2008, 11:52 PM	#24
Kevin Garceau On the road to being a farker Join Date: 03-22-08 Location: Mauston, Wi Downloads: 0 Uploads: 0	I also got plans just in case it starts raining. I have a big top to one of them portable firepits. its about 40 inches across, has vents in it and is pretty heavy. Im thinking I can just put it on top. Maybe a few bungees to the bottom lets - Im going to get this smoke in regardless - although its calling for snow tonight....are you kidding me???? Temps climing rapidly, I think pretty soon it will be where its supposed to. Already pushing 200 degree mark.

04-26-2008, 07:28 AM	#27
Kevin Garceau On the road to being a farker Join Date: 03-22-08 Location: Mauston, Wi Downloads: 0 Uploads: 0	Seven hours now...WSM cruising at 235 - close enough Im not going to touch it. I did have to close down a few vents somewhat at about 5am. I had woke up and looked over at my remote therm reading 255. Its a balmy 36 degrees here....Im going to get my work out in, then go take a look and see how the water pan is doing etc. I have not opened the lid since I placed it. No smoking coming out the top so may need to add a few wood chunks.

04-26-2008, 09:08 AM	#29
Kevin Garceau On the road to being a farker Join Date: 03-22-08 Location: Mauston, Wi Downloads: 0 Uploads: 0	Waterpot was empty, so filled that. Wind did its number on the coals, so added a few handfulls of kingsford, and a few more wood chunks. Temps are working their way back up.... here is halfway done pron for ya....

04-26-2008, 09:33 AM	#30
nonthink Full Fledged Farker Join Date: 07-18-06 Location: West Babylon, NY (long Island) Downloads: 0 Uploads: 0	You may want to invest in a Brinkman charcoal pan for the ovenight cooks. It hold just under 2 gals. Mine still has water in it from when I added it last night. By the way. That butt's lookin' good. __________________ Killer Of Threads WSM w\ Stoker Char-Broil Silver Smoker Smokey Joe Gold Weber Kettle (18 in.) Kingsford Kettle (it came w\ the house) Kenmore Gasser (I've grown tired of being a charcoal purest)

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