Poured a bunch of Kingsford Comp into the smoker. Lit a small chimney of Kingsford Blue and dumped it into the center of the K-Comp.
Partially filled the water tray with hot water. It soon disappeared but probably helped from keeping the temp from spiking initially. Whatever, good enough.
4.5lbs Boston butt and about 3.5lbs of tri-tip, both on top grate.
Beef wasn't marinated, shoulda been. So, uh, poked with a fork, salted pretty well, some other seasoning and some Italian dressing. Sat for a good 30 mins.
Pork got a different seasoning (wow, I'm bad at remembering this) AND some unsweetened applesauce slathered onto it. That's my subtle secret ingredient so don't tell anyone, especially if it works. This butt might be boneless?? Came wrapped in twine; couldn't see or feel a bone in the side??
Some apple wood chips were soaked.
Meats on when WSM was showing 200-250-ish with intakes open about 20% and lid vent open about the same. Held this for about an hour and slowly crept down to 180-ish for the next hour when vents closed a bit more. Held steady, going to bed.
If the machine is too cold when I wake up I still have several hours I can re-do the heat in the a.m. and afternoon. I just don't want to overcook
tonight. I should have enough fuel to go quite a while.
I'll take a meat reading in the morning and probably foil them both at some point after that. That's gonna be like 7-8 hrs from now.
Here's my buddy Chuck, who helped me season and setup and whatnot:
Grate temp was initially almost 50 degrees hotter than lid thermo but after about an hour they were very similar (this "circulation" characteristic seems to be somewhat inherent in the WSM, as opposed to the kettle?)