Today was the day to give the new Weber smoker a go.
Pulled pork was on the menu as Tash had bought a 6 pounder.
So I first prepped it last night with some rub and put it in the fridge.
Then I fired up the smoker for the first time with lump charcoal and locally sourced Pecan wood.
The Weber being larger than the ol' ECB takes more charcoal to get it up to temperature than the Brinkmann, and the water bowl is also larger, so a little trial and error occurred until it was just right at temp and smoking along merrily.
A serious improvement of the Weber over the Brinkmann are the adjustable vents at the top and bottom of the smoker and a functional thermometer gauge. The vents made adjusting and controlling the temperature a snap. Serious improvement over the Brinkmann as a result - only disadvantage is the barrel body lacks handles for lifting it off the base which is good to have when you're refueling it with more charcoal, but there is a lip near the top that serves that function nicely.
Nine hours later and after replenishing the water bowl once and the charcoal and wood twice it was done.
I then pulled it and it was awesome and did not require any BBQ sauce, but BBQ sauce was available for taste.
It was pronounced to be my best effort so far and was declared to be amazing.
Even so, at six pounds, lots of leftovers remain.
The first run of the Weber is a success.
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