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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

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.

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

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.

Bradders wrote: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