This was my second smoking attempt with my WSM Mini. I put a ring of lump charcoal and a couple of chunks of plum wood around the outside of the basket in the smoker. I lit up 3/4 of a chimney of lump charcoal and put it into the center of the unlit coals. I put the mini together and opened the vents. I was able to get the temperature up to 300 F in the mini.
I have since been told to light a full chimney and put the lit coals on one side if I want to cook at a higher heat. I will try that next time.
I rubbed the steaks with Cabela’s Open Season Honey Pecan Seasonings.
I put the steaks on and let them cook for 15 minutes. Then, I brushed them with barbecue sauce and flipped them. I gave them another 10 minutes and they reached an internal temperature of 155 F. I took them off and let them rest under foil.
They were served with She Who Must Be Obeyed’s great macaroni Salad.
The Verdict: I am still learning how to use the WSM Mini. I would like to have cooked these at a higher heat and I have done some research on how to accomplish that. However, these were delicious. They were moist, tender and tasty. I will make them again.
The Old Fat Guy