I just got a tiny offset smoker. Almost impossible to manage temperatures. Stayed up most of the night, made a million mistakes. Cooked too hot, a bit too smoky sometimes. Took it off too early thinking it was going to keep cooking during the hot hold until lunch. Had to reheat it to get it going again. Turned out AMAZING. The only real mistake was trying to sear the fat cap to get it to tighten back up a bit. The fat dripped onto the fire and made it smoky in a bad way. I took it off right away, no major damage except some of the fat stuck to the grill lol! Plus I almost dropped it trying to pull off this maneuver!
Everyone was raving about it and I’ve learned a lot for next time!
I’m living proof that that isn’t true. I’ve done two so far. Had to throw the first one out. Completely inedible. Second one I still undercooked.
But I did find out the probe on my smoker is pretty far off at high temps. So, hoping my next one is better since I got a new thermometer.
Also means I need to check that the sensor for the smoker isn’t as messed up.
Great job doing the calibration first! Now you can try for real!
i can’t remember if our calibration runs were SLC ribs or pork butt, but i have smoked a hell of a lot of pork on my WSM