Hello fellow kettleheads.
I purchased a slightly used 18.5 WSM last week and today is the first cook. I have two butts on it now that are cruising along at 250°. I will post up what I have done so far and try to keep the pics coming.
I have had some success with pork butts on the kettle but the WSM is all new to me. I used to have an EBC, but I can already tell that this is an entirely different creature!
I have read some advice from Harry Soo, and while I may not follow his competition method to the letter I think it makes a good baseline. Please chime in with any thoughts or pointers that you may have.
Thanks!
Charcoal ring full of Stubb's and apple wood chunks.
A full mini-chimney to start it off.
Butts. Mustard and some homemade rub!
In they go!
Cruising along for an hour now... bottom vents 50%.
My intentions are to monitor the lid temp and keep it 250-275° for five hours before peeking. That is when Harry Soo foils and mops as long as the bark is set. I have not been foiling or mopping on the kettle, so I am not sure about that part. Might just go until the meat is 200°, foil, and set in a cooler to rest for an hour or so...