Looks great. Just curious, how many lbs. and how long did it take?
How many hours do you think your WSM can go at 250-300 degrees? I'm looking at one because of the longer grill times so I can do bigger meats without having nto add charcoal or spend lots of money on n Green Egg. Pork looks great. My mouth is watering.ThanksBrian
Wow, thats a nice lookin butt! Tell ya what, that kicked up mac n cheese looks down right dangerous! I think I could could handle that! Nice cook!
The foil on the handle is a good idea. Preserve the old wood.
Quote from: wyd on March 11, 2016, 02:06:24 PMHow many hours do you think your WSM can go at 250-300 degrees? I'm looking at one because of the longer grill times so I can do bigger meats without having nto add charcoal or spend lots of money on n Green Egg. Pork looks great. My mouth is watering.ThanksBrianBrian For shoulders I use a full charcoal ring of KBB and top that off with 3/4 of a lit chimney using the minion method , that consistently gets me 10-12 hours of burn time. If I'm doing brisket especially a large brisket then I heap the charcoal ring up with as much as I can and I add a full lit chimney to that , I've managed 14-16 hours of cook time that way. Sent from my iPad using Tapatalk