not done yet but i took a couple of pics today. she looks great to me. now to get my camera connected and learn to post pics.

just started my first break in smoke on her. looks great with smoke coming out !!

well, i loaded up the wsm with about a 1/3 load of coals and a bunch of pecan chunks for the break in. that thing chugged along for over 7 hours until i went to bed. left it going until it died. now i got a really nice smoke coating inside and it looks sweet. one thing i noticed is that the very outer coals did not burn. anyway as i was checking things today i swear i heard the wsm thank me for taking care of it and returning it to a charcoal smoker. i'm certainly jazzed.

Happy to hear that she's up and running George!

Now get that dadgum camera stuff figured out so we can see some pics
Hopefully with a big old butt on her!

i will be doing a chuck roast first as my wife can't eat pork in a day or so. got pics, just gotta find the software.

well, the chuck came out kinda dry but tasting good. i'm sure i know why, i didn't cook it to a internal temp of around 200. made it only to 190. basically the coals ran out at 6.5 hours. i cooked at a high temp around 275-300. problem is it took 3 hours to reach 260. i had almost a full ring of briq. so i will just have to cook more to get the hang of the wsm. i know the kettle would be easier at this point.

Hey George - glad to hear you're up and smokin! I wonder on that chuckie if you might not be well served to foil that bugger or put it in an aluminum pan with some moisture covered with foil (and maybe some veggies tossed in) to help hold in some moisture. If she was dry, I don't know if the additional 10 degrees would have helped you. Had the fat in the chuckie rendered or could you tell?

Good first smoke - what's next?!

Pat

my wife thinks it was just a lean one. had a ecb pan with a brick in it. covered it with foil. very little fat came out, mabe 2-3 tablespoons. next will be another chuck. gotta tackle this till i get it right !