Bob13
Full Fledged Farker
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- Jul 29, 2012
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Brought the WSM-Frankenstein to life today. Learned a few things, and would love to get some feedback on a few other things.
I fired WSM-Frankenstein up, and she hit 250 within 10-15 minutes. Threw a couple of butts (7 and 7.5 lbs, BRITU rub) on about 6:30am. Threw some brats on about 4 hours later. By 11am, the butts had an internal temp of 175, so I foiled them. By 12:30pm, they were past 195. I took them off, and let them rest for a few hours before pulling them. They had a bit of a smoke ring (not too much), and the bark wasn't as dark as the butts I've done on my mini-WSMJ.
I was expecting a much longer cook. The butts didn't pull apart as smoothly as I would've liked; they certainly didn't fall part, and the bone didn't wriggle (not even a bit).
I foiled the water pan; no water or sand. I used a full charcoal ring of KB and RO. This being a WSM-Frankenstein, I don't have a Weber charcoal ring. It's a 16" diameter ring fashioned from a Meco ECB body, so about an inch smaller in diameter than the Weber. In addition, the bottom of my WSM is a 3 daisy wheel Bar-B Kettle, so the vents are on the bottom. For most of the cook, the bottom vents were completely closed. I covered the vents using the mini-WSMJ can mod; at the end of the day, the cans were completely covered over with ash. That may be because the vents were closed most of the cook.
I'm wondering if I should add vents to the side of the kettle bottom, like a true WSM. I'm also wondering why they cook took a mere 6 hours for 14.5 lbs of pork. Opinions are appreciated. Thanks for looking... here's some pron:
I fired WSM-Frankenstein up, and she hit 250 within 10-15 minutes. Threw a couple of butts (7 and 7.5 lbs, BRITU rub) on about 6:30am. Threw some brats on about 4 hours later. By 11am, the butts had an internal temp of 175, so I foiled them. By 12:30pm, they were past 195. I took them off, and let them rest for a few hours before pulling them. They had a bit of a smoke ring (not too much), and the bark wasn't as dark as the butts I've done on my mini-WSMJ.
I was expecting a much longer cook. The butts didn't pull apart as smoothly as I would've liked; they certainly didn't fall part, and the bone didn't wriggle (not even a bit).
I foiled the water pan; no water or sand. I used a full charcoal ring of KB and RO. This being a WSM-Frankenstein, I don't have a Weber charcoal ring. It's a 16" diameter ring fashioned from a Meco ECB body, so about an inch smaller in diameter than the Weber. In addition, the bottom of my WSM is a 3 daisy wheel Bar-B Kettle, so the vents are on the bottom. For most of the cook, the bottom vents were completely closed. I covered the vents using the mini-WSMJ can mod; at the end of the day, the cans were completely covered over with ash. That may be because the vents were closed most of the cook.
I'm wondering if I should add vents to the side of the kettle bottom, like a true WSM. I'm also wondering why they cook took a mere 6 hours for 14.5 lbs of pork. Opinions are appreciated. Thanks for looking... here's some pron:
