4 pork shoulders

[bbqking01]

After a whole bag of charcoal 2 hours and it's only at 150....add more? First picture is just put on second is 2hours


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[Kneab]

What charcoal are you using?
How far open are your vents?
Is your bowl full of water?
How many lit coals did you start with?

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[bbqking01]

Kroger brand, bottom vent 1/4 opentop open wide, I used a drip pan in the water bowl, started with like 15 lit coals the rest unlit


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[bbqking01]

I'm just going to switch it over to my trusty ssp. Learning experience....love it. I like learning new stuff.


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[Kneab]

You probably just need to open the bottom vents more.

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[bamakettles]

Pit to temp before introducing protein, cardinal rule.  Stabilization first, then cook just like preheating an oven.  WSM is very different from the SmokeFire.


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[bbqking01]

Well I crammed them into my ssp and got that bark from there. Now ina roaster and crock pot to finish overnight.


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[bamakettles]

Don't give up on the WSM.  Once you get your method honed, they're really fun to cook on.  I'm sure your pork turned out great!


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[michaelmilitello]

I did a packer brisket and two pork butts on my 18 wsm once.   I had to keep all vents wide open to maintain 250.   It ran through a full load of coal in 6-7 hours, which normally, would last 12 with a single butt.  Fortunately, I made it to the wrap.   35+ pounds of cold meat was quite a heat sink.  It was also cold outside.  I'll never do that again or at least I learned that cooking a lot of meat at once really changes the cooking dynamics. 

A pellet grill would have the same problem.  It would use more fuel and the convection fan would run a lot more often. 


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[bbqking01]

Well the kettle saved the day...im sure I'll get it one of these days. If I keep it.


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[502BBQ]

Once you figure out your WSM you're going to love it. My stick burners have been collecting dust since I got mine.