third cook on the WSM (pr0n)

[LittleDick'sBBQ]

Greetings.

I cooked for the third time on the NEW 22.5 WSM (two 9.lb pork shoulders). I have been experimenting, asking questions, and adjusting one variable at a time. For this cook, I switched to Stubb's briquettes. They are pricier than KC blue. I dumped in a whole 15.lb bag to see how it would go. I started it with about 15 briquettes in the middle.

http://images5a.snapfish.com/232323232%7Ffp635%3B8%3Enu%3D47%3A9%3E%3A45%3E259% 3EWSNRCG%3D353596547%3B34%3Anu0mrj

I threw a piece of apple wood in the middle for good measure!

I got the cooker up to 190F and completely shut down two of the vents (and left the third about half open). The temperature rose to 285F. I put the meat on. The temp. rose again to 300F. I closed the windward vent and cracked the leeward.

Aaaand... since I BROKE the door handle...

http://images5a.snapfish.com/232323232%7Ffp63577%3Enu%3D47%3A9%3E%3A45%3E259%3E WSNRCG%3D3534%3B9%3C49834%3Anu0mrj

I applied a simple rub (salt, pepper, brown sugar, paprika on one, salt, pepper, brown sugar, paprika, chili flakes, garlic powder, onion powder on the other).

http://images5a.snapfish.com/232323232%7Ffp635%3B%3B%3Enu%3D47%3A9%3E%3A45%3E25 9%3EWSNRCG%3D3534%3B%3A%3A23734%3Anu0mrj


On the road to schmokey goodness!

http://images3a.snapfish.com/232323232%7Ffp73443%3Enu%3D47%3A9%3E%3A45%3E259%3E WSNRCG%3D35359688%3C834%3Anu0mrj


The temp dropped slowly/steadily from 300-270 over the next seven hours. I have to say, the WSM keeps temperature! I do, however, wish the temperatures started/stayed a little lower (but i DID get the porks cooked in 10 hours!).

The pork cooked for 10 hours, rested in the super-cooler and was pulled and stored until we had guests Saturday night. MOINK ball appetizers. For suppertime, I put the pork in a deep roasting pan with some apple juice, covered it with foil, and into a 300F oven. I served pulled pork sammiches (some opted against bread), baked beans, and broccoli. and As a testimony, the guests chose to use little/no sauce, preferring to eat it "al fresco!"

I also make a triple-recipe of baked beans in the slow cooker.

Here are a few "after" pictures:

http://images5a.snapfish.com/232323232%7Ffp63577%3Enu%3D47%3A9%3E%3A45%3E259%3E WSNRCG%3D35359688%3C%3A34%3Anu0mrj

http://images3a.snapfish.com/232323232%7Ffp73453%3Enu%3D47%3A9%3E%3A45%3E259%3E WSNRCG%3D353596547834%3Anu0mrj

Thanks for looking. As usual, I welcome your comments/suggestions.

Little Dick

[Big Bears BBQ]

Nice looking bark for sure ...............

[superlazy]

Isn't the WSM just awesome! Sooo much better than my offset.
I started it at 9pm last night, butt went on at 10pm asleep before midnight.
woke at 7am and the lid thermo was still at 210 just where it was last I checked:grin:

[1911Ron]

I have read that you start fewer coals for a slower start/lower temps. If you start alot of coals you will get higher temps.

[fil]

It will "tone" down after it is broken in some. Get it dirty lol.

fil

[criffaaa1]

great cook, as others have stated once ya get some gunkiness built up on the wsm it will hold lower temps. Imho Stubbs burns hotter and shorter than kbb, at least in my experiences.

[El Ropo]

Try shutting down the open vent 5 minutes before removing lid to put on the food, try to work fast and get the lid on as fast as possible. Don't open cooker up to take pics during the cook. If you must do it, close the intakes all the way for 5 minutes before opening.

Use fewer lit coals, and try ditching the coffee can and dump the lit coals on top of the ring of unlit coals.

There is no set rule that says you have to leave one vent half way open either. If temp is still climbing close it down to less than 1/4 open if that's what it takes. It is a good idea to always work the vent that's blocked from the wind though.

You'll soon have it mastered and know how it reacts to a certain amount of air flow. And yes, it will start to run cooler after it gets dirty.

[BigBobBQ]

great looking pork, as for the temps when I used my WSM I would only use 8 or 9 briquettes to start out, it took about 30 minutes or so to hit 230 but it would usually stay right there for the duration.

[DLR]

I shut my vents down when my cooking temps get around 175 and let them riswe slowly and as stated after a few more cooks it gets easier to hit the lower temps. Iv also only start with about 15 lit on top of the pile. Your pork shoulders look really good so it was still a sucess eh.

[LittleDick'sBBQ]

Greetings,

I put the meat on after about a 45-minute warm-up phase. Knowing it was going to be a late night, I was anxious to get things started! (As it was, I was finished at 0230 the next day!)

I am (still!) hesitant to start the cook with 5 lit coals; it seems like too few. I will just have to be confident!

Do folks agree with the "it should come up to temp. in 30 minutes" rule?

Thanks,
Little Dick

[jacksedona]

hi brethren

great picks im sure if you write to weber or call them they would replace your door handle, curious does pictures are so clear what camera did you use?
http://thebarbecuemaster.net

[BobM]

Nice looking eats!

[LittleDick'sBBQ]

...pictures are so clear what camera did you use?

Thanks,

I am using a Canon Power Shot el cheapo digital camera (Amazon.com: Canon PowerShot A490 10.0 MP Digital Camera with 3.3x Optical Zoom and 2.5-Inch LCD: Camera & Photo). I try to get close enough to the subject to get good detail. I also don't let the camera "linger" too long near hot meat; the steam fogs the lens!

Little Dick