All,
I have done several pork butts over the years on a WSM 18 inch (had since 2005) and had a great experience with that smoker. I upgrade to the WSK E6 for Father's day and have done a few cooks on it so far (ribs and chicken) but wanted to do my first pork butt over the weekend. On my WSM, I usually do 225-235F overnight till it is done the next day (timing varied) without wrapping. Likely starting 5-10 coals with my torch around the middle and burying five to six wood chunks (mixture of apple and cherry) and fill my charcoal up to the top of the lower ring and put my diffuser on. I am likely going to hook up my fireboard with my pit viper fan so I can stay in bed (although I have read that this isn't necessary - just really more of convenience). I wanted to see if there are any additional considerations for my first overnight cook. Thanks in advance!
I have done several pork butts over the years on a WSM 18 inch (had since 2005) and had a great experience with that smoker. I upgrade to the WSK E6 for Father's day and have done a few cooks on it so far (ribs and chicken) but wanted to do my first pork butt over the weekend. On my WSM, I usually do 225-235F overnight till it is done the next day (timing varied) without wrapping. Likely starting 5-10 coals with my torch around the middle and burying five to six wood chunks (mixture of apple and cherry) and fill my charcoal up to the top of the lower ring and put my diffuser on. I am likely going to hook up my fireboard with my pit viper fan so I can stay in bed (although I have read that this isn't necessary - just really more of convenience). I wanted to see if there are any additional considerations for my first overnight cook. Thanks in advance!
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