I surely appreciate your message...AND the cook.I do wonder about a hot cook allowing the "good" smoke to do it's thing. In my 18.5 WSM, with lump charcoal and the same woods, at 225-250 I got just the right amount of smoke in the hours leading up to a 165 internal temp. I'll give this method a try, including going with the coal pattern you have (as opposed to the Minion for slow). nothing to lose but a pork butt and some $$. 😁
In my experience you are correct regarding the amount of smoke on meat cooked hot and fast. I do feel like I get more smoke flavor when I keep it around 250 to 275°. Sometimes time constraints call for different measures though! Thanks again for watching!
Great video. New subscriber here. How do you think your charcoal start compares to leaving a hole and dumping the lit coals in the hole? I like to put my chimney in the basket, pour coals around it, then take out the chimney leaving a hole , light the coals in the chimney and put the lit ones in the hole. Pop my wood chunks on and go. You pours your lit ones all over your basket. I've never tried that. I'm working with a stock 18in wsm.
Hey thanks for subscribing! I have done it that way myself in the past and it works very well for a long cook. I scattered them all the way across the top for this cook because I intended it to be a relatively short cook with fairly high temps. Both ways work great it’s just a question of what your goal is for a particular cook. .
