So I got a 30 bucks Weber 14" Smoker used - and it is INSANE! 12h pulled pork & 3-2-1 ribs

#smokeymountain #pulledpork #321ribs #lownslow
Yeah guys!
After trying so hard to get a good bbq smoke done in my big open Schickling BBQ, that was a pain in the a... I got a used WSM Smoker 14" and what can I say. it is absolutely fabulous! The first smoke got me a 12h pulled pork with 1,9 kg and 3-2-1 ribs. Just check it out it is awesome. The WSM took only about 2,5kg and I had to fill up water only once during all the 12h. it is very stable on the temperature sind and you can easily keep the good smoking tmperature over a 10 hours once you dialled it in. Check out the setup videos on YT here for more information on how to set the smoker up for a long and slow job. it is so easy that you can do it with absolutely no experience.
Preparation:
Pulled pork:
Marinade the meat with a meat injector. I just used apple juice. rub the meat with any rub you like for pulled pork. I used magic dust and spicy pork rub mixed with some brisket rub. Put it in the fridge over night.
Smoker:
Early morning (if you want to have dinner - 1,9kg take about 10h cook and 2h dial in phase so total 12h)- Get the briquets and some wood junks in the coal container. Start some 8-10 briquets and pour them over the prepared briquets.
Dial in the smoker for smoking temp - 120°C or 240°F aprox...
Get the pork on the grill on the top layer.
Fill with water or whatever fluid you like.
3-2-1 ribs
Rub the ribs with any spareribs rub. Get it on the grill for 3h, roast it in foil with some water or apple juice for another 2h. let cook for 1h more and marinade with bbq sauce - done.
Awesome!