British BBQ Society Forums

Well I got to try my 'new to me' WSM on the weekend. Set it up and off I went.



I had a few problems controlling the temp (not as easy as I had been expecting - was using heatbeads) but I was too excited to let that stop me.

So I threw on a pork neck (covered in Plowboys Yardbird Rub) at about 11pm.

Managed to get the temps under control enough to get 4-5 hours sleep so I was happy.

Here is the pork neck nearly ready to come off (got to 203F after about 14 hours), threw on some ABT's (sprinkled with Bad Byrons Butt Rub) to cook while the pork was resting in the esky.



ABT's were great!



Pork pulled/shredded really easily and had great smoke ring and bark



Plated with some homemade coleslaw and a couple of different sauces (Rendezvous and Luling's) - obviously used the fine china ;D



Fantastic results on the WSM, need to get in some more practice. Cooking for the rugby league grand final weekend this long weekend and then for a friends 40th in Nov.

Ken

Looks like you've got it suused,

Thanks Keith. It was really good. I found it easier to control the temp on the WSM when I had water in the pan so I think I will stick with that for a while. I have ordered a gasket kit for it so will see what difference that makes too.

Ken