bacchus99
Full Fledged Farker
I did an overnight cook on the WSM of two pork butts. Both came out great. Sunday I did ribs which also came out great. After using the WSM a few times i have a few questions.
1. It seems like it takes FOREVER to get the fire up to temp. I have been using the minion method with a full ring of charcoal and a coffee can in the middle. Light about a 3rd of a chimney and dump in coffee can and remove the can. I bury 4 chunks of wood in the unlit coals and place one on top the lit coals to get some smoke going. For the butts i ran a full water bowl. For the ribs i ran a half bowl. I'm thinking that the water is making the cooker take forever to come to temp? Also, it takes a good hour or so to get rid of the white billowing smoke. That doesn't seem right. Is everyone experiencing the same thing?
2. Maverick BBQ probe temps: Has anyone else noticed that the placement of food greatly affects the maverick pit temp probe. For example yesterday the maverick was reading about 230 or so while in the smoke part of the 3-2-1 method on the ribs. After about 2 hours i checked them and it was obvious looking at the bark that the cooker was running hotter. So went ahead and foiled and after that the maverick was reading like 290. I really think food placement affects the probe. Any words of wisdom here?
1. It seems like it takes FOREVER to get the fire up to temp. I have been using the minion method with a full ring of charcoal and a coffee can in the middle. Light about a 3rd of a chimney and dump in coffee can and remove the can. I bury 4 chunks of wood in the unlit coals and place one on top the lit coals to get some smoke going. For the butts i ran a full water bowl. For the ribs i ran a half bowl. I'm thinking that the water is making the cooker take forever to come to temp? Also, it takes a good hour or so to get rid of the white billowing smoke. That doesn't seem right. Is everyone experiencing the same thing?
2. Maverick BBQ probe temps: Has anyone else noticed that the placement of food greatly affects the maverick pit temp probe. For example yesterday the maverick was reading about 230 or so while in the smoke part of the 3-2-1 method on the ribs. After about 2 hours i checked them and it was obvious looking at the bark that the cooker was running hotter. So went ahead and foiled and after that the maverick was reading like 290. I really think food placement affects the probe. Any words of wisdom here?