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-   -   How to burn logs in WSM like Santa Maria Grill (https://www.bbq-brethren.com/forum/showthread.php?t=257692)

Baby Back Maniac 03-01-2018 12:41 PM

How to burn logs in WSM like Santa Maria Grill
 
This is quite possibly the easiest grill hack ever. Inspiration hit me one day when I was adding fuel to my WSM and realized I had access to the bottom grate through the door but it's so obvious, I doubt I'm the first one to do it. (if anybody else has been doing this, let me know and I'll credit you in the description).

Still, after playing around with it for a few months, it's pretty much nailed everything I've tried to cook like this. I've never done big meats though...not sure how that would work. But for anything you'd roast or grill, it's been great!

https://www.youtube.com/watch?v=fThxGj6u_vw&t=

Baby Back Maniac 03-01-2018 04:33 PM

Is there a secret to getting these links to embed?

dadsr4 03-01-2018 04:55 PM

Quote:

Originally Posted by Baby Back Maniac (Post 3960049)
Is there a secret to getting these links to embed?

http://www.bbq-brethren.com/forum/sh...d.php?t=252281

robert-r 03-01-2018 06:29 PM

Dude on another forum has been doing this for years.

Says it's really hard on the WSM: bottom vents don't work after a while & the grill grates deteriorate rapidly.

EZ enough to fix, but it is a consideration.

Happy Hapgood 03-01-2018 07:39 PM

Thanks for another Great Vid BBM! And I'm still hanging ribs in the WSM thanks to your other vid about it.

Baby Back Maniac 03-01-2018 08:07 PM

Quote:

Originally Posted by dadsr4 (Post 3960059)

Thanks. I'll try that next time. For a while I didn't have to do anything special and it just started working.

Baby Back Maniac 03-01-2018 08:11 PM

Quote:

Originally Posted by robert-r (Post 3960081)
Dude on another forum has been doing this for years.

Says it's really hard on the WSM: bottom vents don't work after a while & the grill grates deteriorate rapidly.

EZ enough to fix, but it is a consideration.

I haven't noticed either problem but I haven't built the fires any bigger than what was in the video though. I'll keep a look out. Thanks for the info.

Happy Hapgood 03-01-2018 08:27 PM

Quote:

Originally Posted by robert-r (Post 3960081)
Dude on another forum has been doing this for years.

Says it's really hard on the WSM: bottom vents don't work after a while & the grill grates deteriorate rapidly.

EZ enough to fix, but it is a consideration.

BBM is not talking about a total conversion but rather a diversion. I too throw a spit of pecan in while smoking a brisket. Even though it's going to be wrapped at the stall as BBM states, it's sure a nice smell. I've done full wood too and it's actually no different that coal. Vents and such, no prob. It's a Weber.

tom b 03-01-2018 10:41 PM

nice vid BBM, that is pretty much the way I run my drum now days. I still need to cut in a door.

robert-r 03-02-2018 02:58 AM

Quote:

Originally Posted by Baby Back Maniac (Post 3960136)
I haven't noticed either problem but I haven't built the fires any bigger than what was in the video though. I'll keep a look out. Thanks for the info.

He builds quite a fire (at least 3 splits) & cooks on the top grate. Could make a difference.

Baby Back Maniac 03-02-2018 09:54 AM

Quote:

Originally Posted by tom b (Post 3960221)
nice vid BBM, that is pretty much the way I run my drum now days. I still need to cut in a door.

Yep. having a door in your drum would be easier than pulling the grate out to add a log. I guess on short cooks you probably don't need to worry about it though?

Baby Back Maniac 03-02-2018 09:58 AM

Quote:

Originally Posted by robert-r (Post 3960278)
He builds quite a fire (at least 3 splits) & cooks on the top grate. Could make a difference.

Yep. Does he use a charcoal ring? I feel like that protects it some because it keeps the coals off the walls. The only thing I've noticed is occasionally some of the seasoning burns off.

dadsr4 03-02-2018 10:08 AM

I've burned a fair amount of oak and cherry wood in my two daisy wheel kettles, and I'm still using the original charcoal grates, and the only problem I have with the vents is from grease build up getting stiff in the winter. Here is the oldest one.
http://www.bbq-brethren.com/forum/pi...ictureid=11125
Maybe the post 1997 coal grates are less substantial?

upStomp 03-02-2018 11:21 AM

I've all but ditched the pan from my WSM already - only using it for large butts and the like. I'll definitely be trying this soon.

ebijack 03-02-2018 11:59 AM

I've warped 2 Weber brand grates burning pure wood in my UDS's. But, not by using at normal smoking temps. But when running 600-750*. So WSM owners should be good.


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