Well I got to try my 'new to me' WSM on the weekend. Set it up and off I went.
First cook was some simple chicken wings for dinner Saturday. Sprinkled with Ployboys Yardbird and smoked with hicklory. (sorry no pics)
I had a few problems controlling the temp (not as easy as I had been expecting - was using heatbeads) but I was too excited to let that stop me.
So after the wings were off I thought I would take advantage of the fact that I seemed to have the temp relatively under control.
So I threw on a pork neck (again covered in plowboys).
Managed to get the temps under control enough to get 4-5 hours sleep so I was happy.
Here is the pork neck nearly ready to come off (got to 203F after about 14 hours), threw on some ABT's (sprinkled with Bad Byrons Butt Rub - i just like saying that) to cook while the pork was resting in the esky.
ABT's were great!
Pork pulled/shredded really easily and had great smoke ring and bark
Plated with some homemade coleslaw and a couple of different sauces (Rendezvous and Luling's) - obviously used the fine china
Fantastic results on the WSM, need to get in some more practice. Cooking for grand final weekend this long weekend and then for a friends 40th in Nov.
Ken