I recently purchased a new smoker. I am now the proud owner of a Weber Smoky Mountain (WSM) 18.5. I have had it only for 5 days and I have already smoked on it twice. Yesterday I decided I wanted try to hot smoke a 9lb pork shoulder. The difference between hot smoking and ‘slow n low’ is mainly the temperature and time needed. Instead of the traditional 200-225 degree pit, I was shooting for 350-375.
I have to admit, I was extremely impressed with the Weber’s ability to hold the high temp for an entire 5 hours. I lit it using the ‘Minion method’ put in a few chunks of hickory and pecan and let go. Once the lid temp hit 350, I shut down the vents and waited. When the internal temp hit 160, I wrapped it with aluminium foil and put it back on the smoker till the internal hit 202. All that was needed then was to take the wrapped shoulder and transfer it to a cooler to keep it warm for the next few hours. Seven hours after I started the pit, I was able to pull the pork and enjoy a great pulled pork taco. If you are interested in looking at my Cooking log, feel free. If not, just scroll down and enjoy the pics.