Help for WSM 18.5" Pork butts this weekend - Page 2 - BBQ Central

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Old 05-08-2011, 05:13 PM   #11
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Re: Help for WSM 18.5" Pork butts this weekend

Well this waiting for a repoat is gettting skerry. Hope the young man didnt follow somebody's bad advice and it wind up explod*ing itself or something.
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Old 07-16-2011, 09:45 AM   #12
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Re: Help for WSM 18.5" Pork butts this weekend

So I fired up my new WSM today using the minion method.

I used the minion method with a full charcoal pan.

I lit 25 briquettes (Kingsford blue bag) and waited for them to go to go gray.

I then put the briquettes on top of the unlit ones.

Here's where I ran into trouble.

I put 5 palm sized chunks of apple wood around the outside of the charcoal ring.

I then put my water pan covered in HD foil in along with a foil covered clay pot base and no liquid.

I seem to be getting a lot of white smoke because the chunks are burning, not smoldering. My temps are right around 250 according to my calibrated thermometer.

I've since pulled the chunks I could get to out.

I put a mix of water and apple juice in the pan so we'll see what we get.

So what gives? Anyone have any ideas?

And I lost the pictures of the setup because this stupid camera doesn't tell me that there's no card, it just says memory full...oh well.
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Old 07-16-2011, 11:17 AM   #13
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Re: Help for WSM 18.5" Pork butts this weekend

I use 2 or 3 chunks of wood and always put them right on the charcoal -- not outside the ring.
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Old 07-16-2011, 02:01 PM   #14
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Re: Help for WSM 18.5" Pork butts this weekend

Quote:
Originally Posted by Griff
I use 2 or 3 chunks of wood and always put them right on the charcoal -- not outside the ring.
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Old 07-16-2011, 07:21 PM   #15
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Re: Help for WSM 18.5" Pork butts this weekend

No more than 3 good sized chunks here.
I usually half bury them in the unlit coals about half way out in relation to the diameter of the ring.... and put the hot coals on top and spread out the hot coals.
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Old 09-13-2011, 05:27 PM   #16
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Re: Help for WSM 18.5" Pork butts this weekend

I will not get into the water versus dry pan debate, but foiling your butt is sure way to get a competition worthy butt.

Look here for a pork butt from start to finish
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Old 09-13-2011, 06:48 PM   #17
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Re: Help for WSM 18.5" Pork butts this weekend

Dang this sounds complicated. I was thinking of trying to cook a couple of butts this weekend but now I am getting cold feet on the deal. Think maybe I will stick with weenies on the gasser.
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Old 09-13-2011, 08:38 PM   #18
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Re: Help for WSM 18.5" Pork butts this weekend

Quote:
Originally Posted by bigwheel
Dang this sounds complicated. I was thinking of trying to cook a couple of butts this weekend but now I am getting cold feet on the deal. Think maybe I will stick with weenies on the gasser.
Sounds like a great tailgate BW BTW ... TCU is playing LA Monroe Warhawks, whoever they are.
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Old 09-13-2011, 09:34 PM   #19
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Re: Help for WSM 18.5" Pork butts this weekend

Well thanks for the info on the big game. I think that place may be a farm team for Notre Dame or something.
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