First real smoke on my newly acquired Weber Smokey Mountain

[WEBERNV]

Doing my first real smoke on my Craigslist find WSM today (actually started last night at 8:00). I had a 10 lb picknic shoulder in the freezer for a while so i figured that it would be a perfect candidate to break in the new rig. I put it on at 8 pm last night, i figure it will be ready around noon today and can sit in a cooler for a few hours until company comes over this afternoon. So far i am really impressed how easy this thing is to control, my Maverick only woke me up once to do a tiny adjustment on the vents. Im using Stubbs briquettes and apple wood chunks. I will update when finished but here are some progress pictures.

Prepped with plain yellow mustard and my home made rub.



Starting the fire.



Meat on!



And here it is 12 hours later 175 IT.



Hope everyone is having a great weekend so far!

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[KevinP]

Looks great!!  Enjoy


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[Travis]

Damn, that looks good! That bone is talkin!


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[HoosierKettle]

looks fantastic!

[WEBERNV]

No finished pictures other than the one I took of my plate.



I never understood why I would need a WSM until now. I have turned out some awesome smoked food on my kettles but the WSM makes things so much easier.

Thanks for looking!

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[TheDude]

How long was the cook? Did you have to refuel at all?

[WEBERNV]

It was about 19 hours total cook time. No refuelling, just filled the charcoal ring to the top and added 3/4 of a lit chimney on top of that and let it go. Held around 240 to 250 the entire time.

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[Travis]

That looks really good @WEBERNV. Off subject, can you tell us a little of that egg salad on your plate?


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[WEBERNV]

The salad is a basic macaroni salad. I add a couple extra eggs sliced on top and always try to grab them when its my turn to dish up.

Here us my go to recipe for my honey mustard mac salad:

1 (16 ounce) package elbow macaroni  (I use Barilla ditalini)

6 hard-cooked eggs, diced

1/2 cup diced onion

1/2 cup diced celery

2 cups mayonnaise

1 cup milk

1/2 cup sweet pickle relish

1/3 cup prepared honey mustard

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

Directions:

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, drain and rinse macaroni under cold water until chilled. Transfer macaroni to a large salad bowl.
Toss pasta with hard-cooked eggs, onion, celery. Whisk mayonnaise, milk, pickle relish, and honey mustard in a bowl and pour dressing over the salad; mix well and season with sea salt and ground black pepper.

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[Travis]

Thx!


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