Gloverfoodlover Posted May 14, 2018 Share Posted May 14, 2018 Morning guys, So finally got to fire up my new WSM yesterday which considering I popped my smoking cherry went pretty well. I used minion method by stacking a ring of coals and leaving a central hole for my quarter of hot coals to drop in, two chunks of oak and two apple wood. One chicken half brined and rubbed the other half rubbed only. One pork shoulder about 1.3kg with cap removed, rubbed and mopped. Couple of issues I had was firstly temperature control I had to stir the coals once as it really dropped so possibly I'd closed off the vents too much? Second was I presumed my small cut of shoulder would cook around the three hour mark so I put the pork on first for an hour then the chicken for the next two. However, the pork really stalled at hour three at 73 degrees so at hour 5 I foil wrapped it which then brought it back up and by hour 6 it got up to 92c. Chicken was superb but my brined one was too salty but had great moisture retention however the non brined half also had a decent level of moisture. My other issue was probe placement, as I probed the pork on the top shelf, when it came to me wanting to put the chicken on the lower shelf it was tricky AF so any probe suggestions are appreciated... Attached some photos of the smoker setup and pork result after 6 hours! Cheers, Neil 2 Quote Link to comment Share on other sites More sharing options...
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