I thought about giving the tyres a kick to shuffle things around, adjust the vents, then had a Eureka moment. However, after closing the door the grate temp continued to drop, this time to 228of. As expected, I saw the grate temp take a dip to about 240of after letting out all that heat. I opened the door and added about 15 more unlit briqs. For some reason two hours later I opened up the door to have a look-see, (something I never normally do), and saw that I needed to add more briqs. I didn't fill up the fire ring to the top as I normally do. However, I had quite a bit drink to last night, and wasn't really ' firing on all six'. Set up as usual utilising the tin-can Minion. Got up early to smoke a 6lb rolled pork shoulder. I know this might be trying to teach a lot of people here to suck eggs, but I discovered something today whilst using my 14.5 WSM. Congrats on your purchase - you will love it! I've had a blast with mine =) I have the DOT which is fairly inexpensive, but you want something you can leave in the protein to alert you to done temps. If you don't have a temp gauge, you should get one. I've learned a lot from reading the posts on this forum. I bought a couple books but actually, if you search what you want to cook here, you will find the very best suggestions and advice. I use to foil it but it actually cleans up very easily. Ribs and other low heat cooks I use the water bowl, sometimes dry and sometimes with water. I also leave out the water bowl on chicken. Chicken needs very high heat so I learned to prop the lid open a bit with a skewer (thanks to this forum). Now I can set the vents and forget it pretty much and the temp holds very steady. Temp control became rock steady after that, whereas there were lots of fluctuations before and I was constantly having to watch it and tweak it. It took maybe 10 smokes or so before the thing was seasoned and a nice layer of gunk sealed the lid/door really well. My 14.5" was my first smoker, although I have a weber kettle.
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