First smoke

[Thefatduck]

After reading and reading every book and post on this website for weeks i am starting my smoking adventure tomorrow at 6.30am.

Smoking:
5lb pork shoulder, boned and rolled, rub applied - own recipe but a pretty basic rub to make pulled pork.

Chicken- free range organic, Cajun style rub.

Vinegar sauce - slight variation on S. Raichlen recipe.

Equipment:
- Weber Smokey Mountain
- Weber lump wood charcoal ( I know! I am ordering some more efficient charcoal next week.)
- Various meat thermometers and oven thermometers.
- Hickory chips
-chimney starter

The unknown:
- I am guessing the pork will take 6ish hours at 225f.
- Probably will foil for the last hour or two depending on how well it is looking but not sure yet.
- I think chicken will take an hour and a half to two hours.
- getting the temp right - I will just be patient and not let it get to hot on the way up.

Emotions
- nervous
- excited

Alarm set for 6am
Friends arriving at 2pm for my first pulled pork and Wimbledon party.

[ConorD]

Good luck dude. Just waiting for the temp in my WSM to settle before I through my 4.5Kg pork shoulder on. I'll be getting up at the same time to start tending to it.

[keith157]

Good luck I had several plays with my kit before inviting anyone else was invited.....How do you think The Food Taster got her name?

[ConorD]

What a perfect morning to be sitting in the garden, tending the pork shoulder (I threw a whole tenderloin on as well at 8am) and checking out the forum. Should be foiling at about 9am, crust is looking good.

[Thefatduck]

Just checked pork

120f internal temp. Smells good.

WSM holding temp nicely - just a few minor tweaks and topped water up as it was running low-ish.
Charcoal burning nicely.

Friend has just dropped off some ribs so they have gone on as well.

Fingers crossed.

A

[ConorD]

nice. Mine is wrapped and am hoping should be done between 12-1. Can't wait to sit down with a beer and eat this bad boy. Post some pics as you go - I'll show you mine if you show me yours

[Thefatduck]

Here's mine.

Pork currently at 134f - do I foil or not around 150-160f?

That is the question.

Ribs just gone on but definitely cooking nicely.

[PeanutZA]

Foil it!

Sent from my GT-I9100 using Tapatalk 2

[Thefatduck]

Finished eating.
Now I know.

1. Don't use too much charcoal at first.

2. Topping up after about 5- 6 hours with half a chimney of charcoal helps keep temp ticking along at 200- 250f

3. Topping up water really keeps temp low- probably will not bother next time.

4. I should have given the pork quite a bit longer - guest were hungry so tried to 'pull' at 189f - it was delicious but not pulled. Instead it was chopped.

5. Ribs were nice. Really tender and tasty but would like to foil them next time to see if I can improve.

6. The 'stall' is terrifying !!

7. Beer can chicken - perfect.

8. Patience is a virtue.

Overall- quality day. Good food. Good company. Good skills test using a smoker for the first time.

Next weekend- ribs, ribs and more ribs.

[RobinC]

Well done - every cook is a learning experience

Have you thought about doing ribs?