Using a WSM. Usually have all the vents all the way open and usually struggle to keep the temp up above 225. I usually fill the entire bottom portion with charcoal and then light a chimney separate and once the chimney coals turns white, dump them on the charcoal pile then add a few chunks of wood on top. Then assemble rest of smoker and wait about 45 mins before adding meat.... Any major flaws there?

Sorry to derail here, will get off this tangent soon.

I also have a WSM and was having trouble getting my temps up when I 1st bought it. One day my temps were way up and I couldn't figure out why. Reason: I didn't seat the lid. So now when I'm looking for higher temps I leave the lid ajar.

As for butts, I get them done in 6 hours (more like 8 counting prep, resting and pulling). I always buy a bone-in 2 pack at Costco that weighs as close to 18 lbs as I can find. Put both on the smoker for 3 hours at anything up to 325. Foil in pan in the oven 3 hours at 325. Reserve liquid from pan in a fat separator. Rest 1/2 hour. 1st pull then add more rub and 'pork juice' from fat separator. 2nd pull. Add vinegar based 'Lexington' sauce. Pull again. Ready.

I just noticed this. I add the meat as soon as I reassemble the smoker. I don't start checking my temps for 45 minutes so my 3 hour smoke is actually 3:45. I could be way off on this but those 1st 45 minutes seem to be when the meat takes on the most smoke. It seems like you are wasting 45 minutes of burning wood. If you want to wait 45 minutes before adding your meat then don't add the wood until then as well. GL.

You guys need to embrace the power of the WSMs design and let that baby ride for a full 18 hour smoke with a full charcoal ring and minion start.

The first time I did a butt I did it that way. Started at 6 in the morning. Kept my temps right @ 225. Thought we would have dinner at 7 PM. Wasn't done. By 8 PM the kids were snacking on chips and dip. At 9 PM they were having TV dinners. I threw the butt in the oven for 2 hours and had a pulled pork sandwich at 11:30 PM.

After I read about the high heat method and gave it a try it I'll never go back to an all day cook. I do a lot of stuff for my bar & grill and I foil almost everything. It is just more consistent and expedient for my purpose and I really can't tell the difference in quality. I have a lot of respect for the people that do it old school. I just don't have the time or patience.

Starting a cook at 6pm Friday and having pork ready for Saturday lunch, on the other hand, is a blast.

Pulled pork for the Super Bowl. In the smoker at 9, out and pulled at 7:



8 lbs, smoked at 250 for 6 hours, foiled and cooked at 350 until it hit 190.

And some ribs just because I had to eat something for dinner:

bump

summer startin'

Timely bump. Today's brisket

Oh yeah! That's nice.

Pork butt goin on tomorrow...

Has anyone here used the new 14.5 inch WSM? I saw it on the front page of the www.virtualweberbullet.com Im looking to replace my original WSM which was stolen a few years back and this compact new one looks like it would be good for my apartment balcony. Reviews on amazon look good, uses less fuel for same results and takes up less space.

I built a mini WSM from a smokey joe and a tamale pot which is functionally similar. It does lack in headroom on the top rack but it's a great little cooker and if you don't want to smoke a packer brisket or full racks of ribs flat or don't mind refueling mid cook it can handle anything you throw at it under 14" long.

The weber version addresses the headroom issue and I'm sure the build quality is great.

Can get up to about 8 hours of heat from mine. I only really use it for small smokes of one chicken or similar.

New to smoking as of the new year, using a Master Built ELECTRIC smoker. Have already cooked ribs and feel confident about those as well as pork butt. If anyone has suggestions on smoking Brisket with electric or any other tips i appreciate it...
Tx

My suggestion is keep cooking the brisket past when you think it should be done until it's actually done. This could be anywhere from 195-210 internal temp but usually around 200-205

Burnt ends today

Looks great...

Anyone in here try the MANGRATE?

NSFW

Whenever I fire up the smoker, I want to maximize the usage. I've been craving brisket, so I picked up a small (10 lb) packer from Costco. I had some ribs and chicken in the freezer and decided to throw on some Italian sausage that I got on sale. Also this was practice for if I ever decide to enter a contest, I wanted to see how it went with multiple meats going at the same time.

Sausage and chicken were done first. Both were tasty and chicken was done just right. Skin wasn't quite bite through, but I'm getting there.



Ribs and brisket are still working. Not going to foil either and see how they turn out.

Ribs are done:

Brisket and burnt ends:

Brisket looks dry. Was it?

A little bit. Should have wrapped it.

Burnt ends should be labeled nsfw

Jim, jack:

Jealous of both of you!

Those look so good. Great job!