I set up my 22wsm last night to start a smoke on a few pork shoulders that I am giving to an area firehouse as a general "thank you" for being a firefighter. (my neighbor is a lieutenant at this particular house). But, I ran it pretty low last night (not on purpose) I went to bed it was around 210, I felt it would like crawl up to 220 while sleeping. When I woke up it was at 200, not my ideal by any means, but, more strangely I saw little flakes of ash as high up as the meat and a bit of it on the pork. It blew off with just a light puff across it. But, I have never had the the ash particles blow around It is a standard set up, with factory door still, top vent was wide open, bottom vents were pretty closed, but certainly not choked off, the door always leaks like a sieve, and I had a nice light smoke coming out. I am pretty confident it is going to taste great still, but, of course something new happens when you are giving away the food. Here are photos I just took from the 11 hour mark. Puzzled on the light ash floating? could it be the direction my door was facing (more towards the wind side? I always start with a clean cooker. (updated photo 14 hours in.)
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a little ash blew around
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a little ash blew around
I set up my 22wsm last night to start a smoke on a few pork shoulders that I am giving to an area firehouse as a general "thank you" for being a firefighter. (my neighbor is a lieutenant at this particular house). But, I ran it pretty low last night (not on purpose) I went to bed it was around 210, I felt it would like crawl up to 220 while sleeping. When I woke up it was at 200, not my ideal by any means, but, more strangely I saw little flakes of ash as high up as the meat and a bit of it on the pork. It blew off with just a light puff across it. But, I have never had the the ash particles blow around It is a standard set up, with factory door still, top vent was wide open, bottom vents were pretty closed, but certainly not choked off, the door always leaks like a sieve, and I had a nice light smoke coming out. I am pretty confident it is going to taste great still, but, of course something new happens when you are giving away the food. Here are photos I just took from the 11 hour mark. Puzzled on the light ash floating? could it be the direction my door was facing (more towards the wind side? I always start with a clean cooker. (updated photo 14 hours in.)
Last edited by Richard Chrz; September 7, 2019, 09:42 AM.Tags: None
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Club Member
- Jan 2019
- 586
- Denham Springs, LA
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WebberSummitGold6burnerLP, ShotGunSmoker
Avid Armor Vacuum Sealer
Food looks great!! Thanks for taking care of your first responders.
A good puff of wind during the night could have easily stirred the ashes. Also, settling of your charcoal abruptly could have freed a few ashes. I've seen charcoal sort of bridge for a good while. Finally the bridging piece weakens and drops abruptly giving a little puff of ash. Adds flavor!!
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Charter Member
- Oct 2014
- 2831
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
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Nice gesture. I'm sure that will be very appreciated. I just watched a BBQ Pit Boys video yesterday and they made cigar ash barbecue sauce. I wouldn't be concerned one bit about the small amount that wafted onto your pork shoulder.
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