Going Big on the WSM

[Chiflyfisher]

I'm preparing to smoke two approx. 10 lb pork shoulders for the neighborhood on Saturday the 1st. I'll be set up with my WSM 18.5 with the Cajun Bandit that expands the size of the smoker. I figure I'll smoke a butt on each of the top two racks. It will be my first cook using my Stoker II and I'll have a Pitt Probe on each rack and a Food Probe in each piece of meat. I'm planning on using my usual bag of KBB and can fit more in with the Cajun Bandit expanded ring. I'm also planning on my typical 8-10 oz of hickory.

I've never attempted this before so I'm looking for any feedback to this strategy. Do I need to use more wood than i normally would or should I stick with my plan? Would you recommend moving the meat between shelves both before and after the crutch?

Thanks all.

Mike

[JeffJ]

I wouldn't use more wood. 8-10 oz will produce plenty of smoke.

The only advice I would offer is consider halving your 2 butts. You'll have more surface area for bark and you'll reduce the stall a bit.

[Henrik]

Yes, I agree. Cut them in half to get more bark.

[Chiflyfisher]

Excellent point. Will definitely cut in half.

[smokinfatties]

also you may not need the cajun bandit extender, the two racks on the WSM should be plenty of room

[JeffJ]

I was able to fit 2 8 pounders (halved) in my 14.5 WSM. Agree with you - the 18.5 should have plenty of capacity for 4 5-pound butts.

[Chiflyfisher]

also you may not need the cajun bandit extender, the two racks on the WSM should be plenty of room

For whatever reason, I don't like to cook directly above the water pan. I like to put the meat on the top two racks. I do, however, put the beans there when I don't use the extender and only cook meat on one rack.

[smokinfatties]

Funny, i prefer the bottom grate as it gets hotter. I also don't put water in the water pan, i just cover it with foil

[Mudkat]

Let us know how it turns out Chiflyfisher

[Meatcraft BBQ]

Should be able to squeeze the two butts on the top rack if you so desire. I shoehorn them between the handles. It'll probably be even easier if you half the butts since you can maneuver things around more.

Don't worry too much about cooking 20 lbs of meat at once. You'll soon realize that it's nearly no different than cooking a single butt

Good luck!

[Chiflyfisher]

I just thought of something... I don't have enough food probes for 4 butts! I have to work two in the Stoker and 1 in the Maverick and that ought to give me a good enough gauge on how well the fourth is doing.

[smokinfatties]

you don't need 4 probes buddy, you can always ballpark it and check for probe tenderness!

[Mr. Bones]

Agreed smokinfatties !
I just watch, look, listen, start instant tempin' when I know it's nearly done.
BTW, I have a NIB Maverick ET-732...prob 9 months old....
Relax, have fun, enjoy Great Food!!!