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Unread 01-27-2013, 07:39 PM   #1
Smokaliscious
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Default Can I modify a 22 WSM to behave like a PBC?

I was wondering if I could buy a 22.5" wsm and turn it into a pbc. I was thinking of doing a few things.

-remove the water pan and cook directly over the coals (uds style)

-create something like willwork4bbq did and hang the meat from where the top rack is (was also thinking of also just hanging it from the actual top grate)

-Keep the vents dialed in to a certian temp to maintain the 280 range

Would it cook as fast? Would I be able to get it up to temp as quickly as the pbc, and would it be as easy and "set it and forget it" as a pbc?

Advantages/disadvantages? Fuel consumption? Input greatly appreciated.
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Unread 01-27-2013, 07:52 PM   #2
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Well, with the wsm 22, you can get the temps up fast and maintain pretty much any temp you desire. I cook high heat in my wsm 22 so the only reel question is hanging the meat which you could certainly accomplish.
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Unread 01-27-2013, 07:57 PM   #3
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My WSM is about as "set it and forget it" as you can get.
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Unread 01-27-2013, 08:33 PM   #4
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If you want a PBC and not a WSM, why not just buy a PBC? They are similar in cost.
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Unread 01-27-2013, 09:19 PM   #5
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Quote:
Originally Posted by landarc View Post
If you want a PBC and not a WSM, why not just buy a PBC? They are similar in cost.
Well, I want both, and a guy I know said he'd sell me his 22 for about the same amount.

I was hoping there would be a best of both worlds, and I figured a WSM that utilized the hanging meat would be better than a wsm alone or a pbc.
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Unread 01-27-2013, 09:30 PM   #6
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Buy the WSM and build your own PBC type cooker. The PBC seems like a modified UDS.
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Unread 01-27-2013, 10:33 PM   #7
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Quote:
Originally Posted by cookingdude555 View Post
Buy the WSM and build your own PBC type cooker. The PBC seems like a modified UDS.
It is a UDS. Just set up different than normal and is 30gal instead of 55gal. Pit Barrel Cooker is just the marketing brand name.

To the O.P. yes you can run a wsm like a pbc. It just involves higher temps and hanging the meat with no water pan. Its that simple.
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Unread 01-27-2013, 11:21 PM   #8
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Here is what I'd do (and might do.) Get some 3/8" rebar (10' => $4 at Menards) I'd bend 6' into a circle (details left as an exercise for the student. ) and weld the ends to make a ring that would fit where the top grate fits. I'd take a couple more pieces and bend them so that they could be welded to the ring and make a couple supports that would extend about 6" into the dome to take advantage of that space.

Then I'd have to figure out how to make some hooks to hang meat from. SS would be nice. I wonder if a bit of SS bar could be purchased ...
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Unread 01-27-2013, 11:37 PM   #9
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And I can't just buy some meat hooks and hang them from the top grate?
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Unread 01-27-2013, 11:39 PM   #10
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Quote:
Originally Posted by Smokaliscious View Post
And I can't just buy some meat hooks and hang them from the top grate?
What? That's too simple!

Well... probably worth a try.
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Unread 01-28-2013, 08:41 AM   #11
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Quote:
Originally Posted by HankB View Post

Then I'd have to figure out how to make some hooks to hang meat from.
you can buy the hooks from the PBC website
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Unread 01-28-2013, 08:43 AM   #12
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You might also consider a PRO Q, Napoleon, Apollo or whatever they are calling themselves this year here in the US. They are a similar set up to a WSM and already have a hanging rack and hooks.
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Unread 01-28-2013, 09:08 AM   #13
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Why do people want to hang their meat on hooks? What's the added benefits? I would be worried that as the meat got more and more tender that it would fall of the hooks and either crash into the coals or into my water pan/grease catcher. Some times my brisket/pork butts are so tender I can barely get them of the grate in one piece. I couldn't imagine hanging them on hooks. The only thing I could justify is sausage.
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Unread 01-28-2013, 09:31 AM   #14
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Quote:
Originally Posted by Big slick View Post
Why do people want to hang their meat on hooks? What's the added benefits? I would be worried that as the meat got more and more tender that it would fall of the hooks and either crash into the coals or into my water pan/grease catcher. Some times my brisket/pork butts are so tender I can barely get them of the grate in one piece. I couldn't imagine hanging them on hooks. The only thing I could justify is sausage.
They claim it won't. But it's bound to happen at some point right? I'll just keep using my uds. It ain't broke, so I'm not gonna try to fix it! But if I was going to hang meat on hooks, I'd install a grate under the meat. That way there'd be a safety net.
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Unread 01-29-2013, 02:54 AM   #15
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Quote:
Originally Posted by Smokaliscious View Post
And I can't just buy some meat hooks and hang them from the top grate?
Here's an idea I thought of-

A few people are modifying UDS's/wsm's to hold the rebar, but I think there is an alternative.

Put a 21 inch piece of rebar on top of the grate (wsm or uds) perpendicular with the lines on the grate.

That way the weight is distributed evenly across the grate and you wouldn't have to make any modifications. Might not work, but just an idea. maybe find some way to clamp the rebar to the grate during the cook.

HankB's idea sounds better, but much more difficult.
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