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Old 11-20-2013, 08:40 AM   #8
fantomlord
is One Chatty Farker
 
Join Date: 09-24-12
Location: Sauk City, WI
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Quote:
Originally Posted by Outdoorguy View Post
Thanks for all your help. I used Royal Oak this pass weekend doing ribs and found it took about 3 hours to stabilize the temperature. I do 250 for slow and 275 for rib's and chicken. The Royal Oak bags are about 80% small pieces to very little pieces and with a few tennis ball size chunks. I can pack an 18" WSM with Kingsford and get a 16 hour run so that's were my question started. My 22.5 WSM is what I used for the first try w/ Royal Oak. I also use a BBQ Guru DX2 and/or Party Q which is worth there weight in gold for WSM's. I'm doing a Backyard event near San Diego, Ca in December and trying to get ready for it. My ribs this weekend, according to my guest, about 20, turned out terrific (and they were not drinking). Normally I can stabilize a WSM in less that an hour. I am going to try again this coming weekend.
I haven't had that experiences (80% small pieces) with RO lump. I've also never had an issue stabilizing temperature. I pack in the lump, put in about 1/2 of a full size weber chimney of lit, leave it all disassembled for 10 mins or so, put it together, and I'm usually good to go in another 15-20 mins, and the temp holds steady for long enough to get through whatever it is I'm cooking.
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Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTG (DZ)...SJG (AD)
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