First pork shoulder is on

[Ruger410]

Well guys I've had a hell of a time I'm by myself and my probe wires ain't that long I have them running through the top vent on the WSM. I can't tell if the temp probe is touching the grate. I can't seem to get out of the 280s, I'm sittin at 288 now on the maverick.

[Ron_L]

If that's where the WSM wants to run, why fight it?

[sliding_billy]

Do you have water in the pan?

[daninnewjersey]

288...299....309....believe me it doesn't make that much of a difference. If you're cooker goes to 450 that's one thing, but you'll be fine where she is.

[c farmer]

Might be a bad mav probe.

Mine wont go above 246. It works until 246 then it stops.

[Ruger410]

Ok good , and yes I have water in the pan. I was stressing there for a minute. I should have figured out hiw the grate clip worked before I lost my finger prints

[Ruger410]

Is it normal for my meat to be at 102 already it only been on a hour maybe 2

[daninnewjersey]

Is it normal for my meat to be at 102 already it only been on a hour maybe 2

How big is the pork shoulder?

[ButtBurner]

I dont understand why people dont run the probe wires through the door opening on a WSM.

I have the same door on my vertical and thats what I do

works just fine

[Ruger410]

How big is the pork shoulder?

About 11 lbs

[Ruger410]

On the dome

[NOHENS]

On the dome

My dome thermometer is WAY off!! I don't even look at it. Like... 75 degrees.

[sliding_billy]

If it was completely thawed, the internal temp could easily be that high. It climbs quick at the beginning. If your temps stay low and you want to get hotter, don't replenish the water as it boils off. It will climb. Also, completely agree about running the probe wires through the top corner of the door. Unless you have the SS upgraded door, there is plenty of play to get them through, and the Maverick hangs nicely off of the door handle.

[Ruger410]

If it was completely thawed, the internal temp could easily be that high. It climbs quick at the beginning. If your temps stay low and you want to get hotter, don't replenish the water as it boils off. It will climb. Also, completely agree about running the probe wires through the top corner of the door. Unless you have the SS upgraded door, there is plenty of play to get them through, and the Maverick hangs nicely off of the door handle.

Thanks . The maverick is saying the pit is at 291 right now . I just hope the pit probe is not touching the grate

[GoolsbyMD]

My therm was way off on my wsm as well, the hotter it got the more off it was. Your wsm temps shouldn't be to transient so when its stable go ahead and remove it from the smoker and check the calibration with boiling water or a glass filled with crushed ice then water. When you see its fine or not, take it back to the smoker use gloves or a t shirt to re clip it on the grate through the door.

[GoolsbyMD]

Thanks . The maverick is saying the pit is at 291 right now . I just hope the pit probe is not touching the grate

You want it to clip/touch the grate approx 3" or so from the meat.

[SmittyJonz]

Thought u said yours had the rubber dohickie pass thru for probe wires?

[Ruger410]

Thought u said yours had the rubber dohickie pass thru for probe wires?

I didn't use it it is what came with the WSM

[Ruger410]

You want it to clip/touch the grate approx 3" or so from the meat.

So the actual probe should touch the grate? I though the clip was supposed to hold it up off the grate

[ButtBurner]

So the actual probe should touch the grate? I though the clip was supposed to hold it up off the grate

doesnt really matter. after time the grate is going to be the same temp as the air around it (or very close)

the clip does hold it off the grate

did you use the clip or not?

I am becoming more confused with every answer lol

[Ruger410]

doesnt really matter. after time the grate is going to be the same temp as the air around it (or very close)

the clip does hold it off the grate

did you use the clip or not?

I am becoming more confused with every answer lol

Lol sorry yes I used the clip. I'm just not sure if it stayed where I had it , I think the probe is touching the grate. It's running 306 right now with 2 wheels slightly open one is closed off because the wind is blowin right in it and the top is wide open

[SmittyJonz]

I threw the clip across the yard and use small potato

[SmittyJonz]

What rub did u end up using?

[ButtBurner]

Lol sorry yes I used the clip. I'm just not sure if it stayed where I had it , I think the probe is touching the grate. It's running 306 right now with 2 wheels slightly open one is closed off because the wind is blowin right in it and the top is wide open

If I were you, I would just open the lid, get the probe out of there and clip it to the grate and run the wire through the door

you are not going to hurt anything.

That way you wont have to worry about it, you can worry about something else lol

[Ruger410]

If I were you, I would just open the lid, get the probe out of there and clip it to the grate and run the wire through the door

you are not going to hurt anything.

That way you wont have to worry about it, you can worry about something else lol

Yeah I know I'm watching my 1 year old right now so I can't be out for long at all lol she's into everything. It's weird the temp go from 288 to 306 jumping all around . The babysitter should be here soon so I can work on it lol

[Ruger410]

What rub did u end up using?

I found a bottle of uncle Yammys Memphis rub in the cabinet

[ButtBurner]

Yeah I know I'm watching my 1 year old right now so I can't be out for long at all lol she's into everything. It's weird the temp go from 288 to 306 jumping all around . The babysitter should be here soon so I can work on it lol

lock her in the dogs cage and run out there and change it around

5 minutes tops

If you dont have a dog cage I think its a good investment if you have rugrats

:wink:

[peeps]

Just put the kiddo in the crib for a few minutes while you do your thing. She may fuss but in 5 minutes after you are done, she won't care...unless you just leave her there :wink:

[sliding_billy]

Thanks ButtBurner. You just made me spit water on my desk.

Ruger - I think your temp is right based on what your dome thermo is reading. That is a pretty typical variance.

[Teltum]

lock her in the dogs cage and run out there and change it around

5 minutes tops

If you dont have a dog cage I think its a good investment if you have rugrats

:wink:

I have an toddler and a 7 month old black lab. The cage is loved.

[Ruger410]

I just don't understand while my temps are rising I got it closed up pretty tight at 322 now

[ITBFQ]

If wind is blowing right in, and if it is as cold there as it is here, could the wind be affecting the air temp around the probe, causing the weird jumps?

I would do what GoolsbyMD said - 3" from the meat - run it through the grommet or door. Don't rely on that dome thermometer. Don't fret, the WSM is a cooking machine and will become more friendly with each use.

[Michael Cowley]

You may have started with way to many coals when you started? I know when I use my WSM i start with like 10 hot coals on a bed of unlit and give it an hour to come up to temp. It will stabalize to about 275 and stop then i can control temps with usually 2 closed vents and one at 10-15% open top always open

[ITBFQ]

I just don't understand while my temps are rising I got it closed up pretty tight at 322 now

Leave it closed for a bit, and wait 20 minutes to see what happens. The temps won't adjust instantly. It's easier to catch the target temp on the way up, instead of coaxing it back down (said every UDS owner).

[Ruger410]

Haha no cage but she has a crib. The winds blowin a little gust sometimes i have that vent closed off complety were the winds blowin . The door is facing the wind to so that doesn't help

[SmittyJonz]

If most or all water has boiled out the temp will climb. Wind plays He'll on Temps too . Wind is worse than cold.

[Ruger410]

Wide open fields around me always is a good breeze blowing

[ITBFQ]

Wide open fields around me always is a good breeze blowing

Got a sheet of plywood laying around? See if you can use that to rig up kind of a wind block.

[Ruger410]

Meat temp is at 149 startin to smell good

[c farmer]

http://www.lowes.com/pd_13357-56291-BP24025_0__?productId=3011904&Ntt=reflectix+insulation&pl=1&currentURL=%3FNtt%3Dreflectix%2Binsulation&facetInfo (http://www.lowes.com/pd_13357-56291-BP24025_0__?productId=3011904&Ntt=reflectix+insulation&pl=1&currentURL=%3FNtt%3Dreflectix%2Binsulation&facetInfo)=

I wrapped this around my mini last night when cooking chicken and the temp on the mini went up.

It will help with the wind and cold.

[Ruger410]

Got a sheet of plywood laying around? See if you can use that to rig up kind of a wind block.

I think I got somethin around here

[IlliniQ]

Haha no cage but she has a crib. The winds blowin a little gust sometimes i have that vent closed off complety were the winds blowin . The door is facing the wind to so that doesn't help

I went through a lot of what you're dealing with a few days ago - lots of wind (probably colder here than maryland). I'm sure I had a lot of the temp issues you're having since I got a 7 lb butt up to IT 195 in just under 6 hours. In the end, it was melt-in-your-mouth tender and had plenty of great smoke flavor.

Point being, if you're having trouble with the temp, just roll with it. It'll eventually start to come back down, but as long as you know the meat temp, you'll know when to pull it.

FWIW, I started with water in the pan, but never refilled it (I forgot until I was almost done with the cook - too preoccupied with the snowstorm rolling in and the 2-yr-old running around).

Low and slow is a VERY forgiving way to cook, so as long as you don't let your temp drop so low that you stop cooking the pork or so high that you scorch it, you should be fine.

I, of course, defer to the many folks here with a lot more experience than I have. But since I just had a lot of success with a cheaper smoker, lots of temp variation, and no monitoring except for the awful ECB dome gauge that doesn't even have numbers and a cheapo instant read probe, I'm certain you will do just fine with the setup you've got.

[Ruger410]

I went through a lot of what you're dealing with a few days ago - lots of wind (probably colder here than maryland). I'm sure I had a lot of the temp issues you're having since I got a 7 lb butt up to IT 195 in just under 6 hours. In the end, it was melt-in-your-mouth tender and had plenty of great smoke flavor.

Point being, if you're having trouble with the temp, just roll with it. It'll eventually start to come back down, but as long as you know the meat temp, you'll know when to pull it.

FWIW, I started with water in the pan, but never refilled it (I forgot until I was almost done with the cook - too preoccupied with the snowstorm rolling in and the 2-yr-old running around).

Low and slow is a VERY forgiving way to cook, so as long as you don't let your temp drop so low that you stop cooking the pork or so high that you scorch it, you should be fine.

I, of course, defer to the many folks here with a lot more experience than I have. But since I just had a lot of success with a cheaper smoker, lots of temp variation, and no monitoring except for the awful ECB dome gauge that doesn't even have numbers and a cheapo instant read probe, I'm certain you will do just fine with the setup you've got.
I hope so brother . I hope it comes out ok

[daninnewjersey]

I hope so brother . I hope it comes out ok

Like the other said....close the vents completely. That should stop the temp increase. Let her cruise like that for a bit and if she comes down great...if she's stubborn and just hangs where she is that's good, too. Believe me...the more you do this, the less you'll worry about.....:mrgreen::mrgreen:

[Ruger410]

Like the other said....close the vents completely. That should stop the temp increase. Let her cruise like that for a bit and if she comes down great...if she's stubborn and just hangs where she is that's good, too. Believe me...the more you do this, the less you'll worry about.....:mrgreen::mrgreen:

I have 2 closed off now and the other barely open the tops still wide open

[Offthehook]

When your WSM is new the temps will be up and down. Once its coated with a little grease and you can seal up your door, it should cruise at a good temp.

[Michael Cowley]

Ive hot and fast many a pork butt its very forgiving. Ive cooked at 350 for pork butt and just pull it when done. Your fine

[Ruger410]

Thanks guys. This site Is awesome yall are very helpful and fast replys

[mikemci]

:pop2:

[Ruger410]

Temps might be dropping at 311 now

[El Ropo]

There is nothing wrong with cooking at 300. It is true that new wsms tend to run hot, till they get a nice coating of bbq gunk built up. This is why I always tell people to go buy a bunch of food and cook it up. The most enjoyable way to season a cooker.

[Ruger410]

A little pr0n sorry about the finger lol IT is 169

[sliding_billy]

Nice looking bark.

[Offthehook]

Looks like you are cruising!

[Ruger410]

Nice looking bark.

Thanks it smells great

[Ruger410]

Looks like you are cruising!

She's holdin about 288

[IlliniQ]

That looks amazing...and...it's lunchtime! :hungry::clap:

[ButtBurner]

I see you found a dog cage

your probe looks good now

so does the grub!!

[Ruger410]

Thanks fellas . When I took the pic I added some water to the pan and gave the shoulder A little apple juice shower

[Ruger410]

He's lovin the smell

[akoda]

what are the bottom vents set at?

[Ruger410]

what are the bottom vents set at?

2 are closed and one is just open a touch

[El Ropo]

I see you are getting a nice clean burn, can't see the exhaust, but I bet it smells heavenly.

[Ruger410]

I see you are getting a nice clean burn, can't see the exhaust, but I bet it smells heavenly.

Smells amazing. I was thinkin about adding a little more wood,but it's runnin smooth right now so I don't want to take the door off lol

[castlepines]

He guards your beer and your smoker. That's a good dog.

[castlepines]

Man, I don't know who's going to be more exhausted after this thread: the guy doing the cook or those of us following it! :thumb:

[Ruger410]

He guards your beer and your smoker. That's a good dog.

Yeah he's a keeper

[Ruger410]

Man, I don't know who's going to be more exhausted after this thread: the guy doing the cook or those of us following it! :thumb:

I'm having a blast . Where has this hobby been all my life

[Offthehook]

I'm having a blast . Where has this hobby been all my life
You are at the tip of the iceberg. Its only downhill from here. :laugh:

[GoolsbyMD]

Thats no joke, my wsm was my first smoker then the stumps, got tired during the wait and built the UDS, now I got a shirley fab 24x48 being started. Not to mentions an ATC, therms, rubs oh god all the rubs, injector, cast iron, weed burner.

Just go ahead and sell that wsm and save some money

[sliding_billy]

I hope you don't have a job (wait... I have a job and I'm chatting with y'all).

[castlepines]

Ruger410, what's your plan for determining when it is done and when are you planning on pulling it?

[GoolsbyMD]

Ruger410, what's your plan for determining when it is done and when are you planning on pulling it?

Are you planning on wrapping in tinfoil and a towel after the cook and putting in a cooler to rest?

[Ruger410]

Ruger410, what's your plan for determining when it is done and when are you planning on pulling it?

I figured I'd pull off the pit when IT is 200ish .then letting it rest and have pulled pork sammiches for dinner

[Ruger410]

Are you planning on wrapping in tinfoil and a towel after the cook and putting in a cooler to rest?

Yes sir

[Ruger410]

I hope you don't have a job (wait... I have a job and I'm chatting with y'all).

Haha I do landscaping so I got a lot of down time this time of year

[sliding_billy]

Don't use straight temp as your "done" gauge. The bone should wiggle loose easily and the meat should probe like butter. Also, at those cooking temps it is likely to be done at a higher internal temp (205-210+).

[castlepines]

I figured I'd pull off the pit when IT is 200ish .then letting it rest and have pulled pork sammiches for dinner

Aim for the shoulder being "probe tender" rather than a particular temp. Some will be probe tender at 200, some 210, some at 195. You just never know. If you end your cook before it is probe tender then some of the good stuff won't be totally broken down and you end up with a product that is a little bit tough or chewy. Use a temp probe and push it gently into the thickest part of the meat. When it slides in easily like it's going in butter, you will know it is done. Also, the bone should wiggle out with ease.

[Ruger410]

Don't use straight temp as your "done" gauge. The bone should wiggle loose easily and the meat should probe like butter. Also, at those cooking temps it is likely to be done at a higher internal temp (205-210+).

She's cruising at 262 right now

[Goyo626]

My dome thermometer is WAY off!! I don't even look at it. Like... 75 degrees.
Yup. Mine is off by 30. Dome says 200 I know its at 230. Checked maverick in boiling water showed that maverick was accurate.

[sliding_billy]

I would open it up a little bit at this point. You've been pretty hot & fast up until now, no reason to try to turn the cook into a low & slow.

Where's the meat temp? Are you wrapping through the stall, BTW?

[Ruger410]

I would open it up a little bit at this point. You've been pretty hot & fast up until now, no reason to try to turn the cook into a low & slow.

Where's the meat temp? Are you wrapping through the stall, BTW?

Meat is at 180 and the pit is at 261 . No I don't think I'm goin to wrap it

[sliding_billy]

Gotta run for a bit. Good luck. Looking forward to seeing the final reults.

[ITBFQ]

Lookin pretty good so far! Man, I love the days of fiddling with the WSM and taking care of a few cold ones. Your Thursday has been better than mine, that's for sure. You are cruising along. I echo what everyone else says about it probing tender and the bone being nice and loose.

[Ruger410]

Lookin pretty good so far! Man, I love the days of fiddling with the WSM and taking care of a few cold ones. Your Thursday has been better than mine, that's for sure. You are cruising along. I echo what everyone else says about it probing tender and the bone being nice and loose.

Oh yeah it's been a awesome day. I was a pretty stressed early when my temps were climbing. I'm thinkin tomorrow after noon maybe some ABT's :thumb:

[El Ropo]

I second opening up the intake a bit. It is in the middle of the stall, which is a perfect place to be putting the spurs to it. I also have good luck holding onto the lid handle and gently kicking the outside bottom of the cooker a couple times. This knocks the ash off the coals, and allows plenty of air to get to the fire.

[ITBFQ]

Once you get the hang of it, you'll be able to have that pork butt on early in the morning, smoke some chicken for lunch, ABTs and a fatty for a snack, and then have that shoulder for dinner! All on that one cooking machine. Plus, cooking more is a more efficient use of all that charcoal. You've got the bug!

[ITBFQ]

I second opening up the intake a bit. It is in the middle of the stall, which is a perfect place to be putting the spurs to it. I also have good luck holding onto the lid handle and gently kicking the outside bottom of the cooker a couple times. This knocks the ash off the coals, and allows plenty of air to get to the fire.

What he said. Give it some more heat so you can get that thing in the cooler. It might not feel right to kick a brand new WSM, but be gentle and the coals will perk up.

[Ruger410]

Just put it in a aluminum pan and foiled with apple juice in the pan

[mikemci]

I think the foil was a good idea. You already have a nice color. You should be done in 1 hr. or so. ( probe tender and loose bone). Pork shoulder sammies for supper!!:pop2:

[mikemci]

Have you thought about what kind of sauce your gonna put on them?

[SmittyJonz]

I've had coks with temps swinging from 275-400*! And it turned out ok. :mrgreen:

[SmittyJonz]

Sweet Baby Rays Original thinned just a tad.

[Ruger410]

We have sweet baby days here also a sweet sauce from our local bbq joint. I'm not mixing it in when I pull it though I will serve on the side . I wanted to do a North Carolina style sauce but I don't have the stuff here.

[Offthehook]

We have sweet baby days here also a sweet sauce from our local bbq joint. I'm not mixing it in when I pull it though I will serve on the side . I wanted to do a North Carolina style sauce but I don't have the stuff here.
I like to thin out SBRs with some apple juice, add some cayenne too.

[Ruger410]

I like to thin out SBRs with some apple juice, add some cayenne too.

That sounds good . I like thinner sauces myself . Well the shoulders sittin at 190 now movin really slow lol

[Offthehook]

should start getting softer

[c farmer]

Update?

I am getting hungry.

[utahusker]

I'm curious why you didn't use the silicone grommet for your temp probes? That's the best thing they added to the new WSM. Great job on the pork:thumb:

[mikemci]

Update?

I am getting hungry.

Me too. It's been 11 hours since he put it on. Oh well......another bag of popcorn I guess.:pop2:

[SmittyJonz]

Hmmmmmm :twitch:

[Offthehook]

:bored:

[utahusker]

The half rack 'o Bud may have taken it's toll :lol:

[mikemci]

Should someone call 911 ?:mod:

[El Ropo]

He might be in a food coma.

[c farmer]

Well I had to eat a frozen pizza.

[Offthehook]

Sounds like the beer took its toll all day long!

[Ruger410]

Pulled it off the pit around 8 she's restin in a cooler now

[c farmer]

Very nice bark. Looks great.

[Ruger410]

Sorry fellas for not updating i had a lot goin in around the house and a lot of beers

[Smokeat]

Dude, post every cook you do, and drink the same number of beers! Enjoy dinner.

Great entertainment all!

[SmittyJonz]

So how was it?

[Ruger410]

I pulled half then I had to have a couple sammiches . Thanks yall for the help today and the complements. It turned out great the bone pulled right out with out even hardly touching it . This was my first ever cook and I'm hooked!

[Callahan-que]

Congrats on your first cook, looks great!

[mikemci]

Great job sir :thumb: This cook 'bout wore me out! Gonna hit the hay now.

[Ruger410]

Great job sir :thumb: This cook 'bout wore me out! Gonna hit the hay now.

Thanks man have a good one

[madavis303]

Awesome cook. Enjoy!

[smoke ninja]

Just got done reading the tread. Looks great, I missed the whole thing. I was following your thread yesterday but didn't see this one.

My only advise on temp control is keep unit closed. With minion method opening doors and lid lights coals.

In cold weather the saying lookin ain't cooking is especially true on the wsm

[Beef]

Great Job! I enjoyed following along.

[castlepines]

Nailed it! Looks great!

[sliding_billy]

Nice finish.

[Diesel Dave]

Looks like you done just fine and especially on a first cook :thumb:

[daninnewjersey]

Like the others said...that's a heck of a first cook. Really well done. So....what are you cooking next??? :mrgreen::mrgreen:

[ITBFQ]

Nice job! It brightened up my day yesterday to offer some measly advice and follow along. That pork looks great! Like the others said, what is next on the smoking agenda?

[Ruger410]

Thanks fellas . I can't believe what I did I didn't put the cover on my WSM last night and i looked out the window and it's down pouring . So now I'm in the shed drying her off. As fAr as what I'm goin to cook I was thinking maybe a bologna or a meatloaf