Just went out for a quick smoke...

[Bradders]

Couldn't wait to use the new WSM over the weekend, so I went straight in with a spatchcoked chicken on Friday night. Everything went well ish. Used water in the pan(though I've been to B&Q today to get a clay saucer) and maybe didn't use enough lit lump as it took an hour to get up to temp.

Made a basic rub from Man Cave Meals on Youtube. Chicken was on for an hour and a half and was beautiful. Great smoke ring and subtle falvour from some cherry chucks I'm using.

Was so impressed how stable it was when it was up to temperature; just amazing.

Sunday did a pork shoulder. Took 8 hours and was still not up to pulling temp. Was only 185F. Missus was rushing me so that didn't help. I put it on at 12pm and she was very hungry at 8 ish, so sliced pork it was. Still very nice indeed.

I think I took my eye off it a little too long; half though and closed the vents too much, as about the 4 hour mark it dropped to 175F. Thought it was getting too hot so I think I might have smothered it, as went to a bit less than 25% on each bottom vent.

I'm keeping a little black book with notes in to help me remember mistakes and successes. I had one of those when I was single and it worked then

Gonna try for a test brisket at the weekend, as I have friends round shortly want to taste the BBQ from this smoker I've been boring them about for ages.

Bradders

[NomNomBBQ]

Sounds good Bradders.

If you pork isnt getting upto the temp required, tightly wrapping with foil and some liquid (apple juice, cider etc) can speed it up a bit. Some people think this makes it more moist.

If you are using water, its worth using very hot/boiling water from the start. I find this way you get everything upto temp and stable much more quickly.

[Bradders]

Ah yes foil wrap! I remember reading that elsewhere now. Thanks.

I'll try that next time if I need to get a hurry on for a hungry wife. Either that or stuff a sandwich in her mouth

[RobinC]

The thing with vent adjustments is to make small adjustments then give them a while to take effect. I always think that using a WSM is like sailing a big boat.

[kwazulu]

Made a basic rub from Man Cave Meals on Youtube

Man Cave Meals has got to be my favourite YouTube channel. John Setzler is one of my bbq heros at the mo. I used his UDS plan when building my own