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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-10-2013, 03:51 PM   #1
Beast Drinker
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Default Have I been a hot fast guy all along?

Now that I've done enough research to know that there actually is such a thing as hot and fast and low and slow, and that depending on who you ask, they both work just fine.

Case in point, MOST of my Q experience is actually using a kettle, I've owned the first one I bought for 10 years and , I love the WSM, but I accidentally did a hot fast cook a couple weeks ago, when I way overthought the cook and planned for blustery weather and fighting the wind to keep it warm enough Didn't happen. The Brisket wasn't what I planned on it being didn't have any leftovers though. But the more and more I think about it I prefer my bones when I cook them indirect on the kettle, I can turn out a nice butt on the kettle, turkey... whatever. at Higher than the low and slow WSM temps. I think I'm gonna start trying some new things with the WSM, like running Popdaddy's minimum of 270 temp... Chuckie and beans in NOW.... Lemme see if I can run with this. Funny how sometimes you need somebody else to remind you that you already know how to do something.
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Unread 02-10-2013, 03:54 PM   #2
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Glad you finally woke up
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Unread 02-10-2013, 06:23 PM   #3
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So what's the key to hot and fast with a bullet? No water, foil the pan, or NO pan?
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Unread 02-10-2013, 06:31 PM   #4
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Never cooked on WSM but a few decades a go in the ECB days I would run a dry foiled water pan or and or 2-3 " of "NEW" cat litter( cheap Dollar store) foiled over to run up the temps.
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Unread 02-10-2013, 06:38 PM   #5
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THE ONLY thing I don't like about the cooker is, EVERYBODY says they run HOT, I've never experienced that. I'd rather it did. Maybe a trip to the Virtual Weber bullet is in order. I got to be honest I like stuff from the WSM, but really, the kettle does me just fine most of the time. I don't get to Q for 20 people every weekend, I move too much for that. I mean I could have done my cook tonight WAY faster in the kettle with LESS fuel. Apparently I didn't have enough charcoal for anything other than low and slow in that thing. Started off nice though.
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Last edited by Beast Drinker; 02-10-2013 at 06:39 PM.. Reason: more detail
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Unread 02-10-2013, 06:41 PM   #6
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I run my WSM with a foiled water pan, and minion method. 275* tops in the summer and 250* in the winter. When I want HnF I go to the drum...........300*-350* No problem.
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Unread 02-10-2013, 06:54 PM   #7
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Might be time to add a weapon to my arsenal.

HnF is really what I do best.
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Unread 02-10-2013, 07:29 PM   #8
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I can get mine to run at 325- 350 in the spring- summer- fall. I use playsand in the water pan, open all of the vents and put a small chip of wood under the lip if the dome.
Makes GREAT chicken!

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Unread 02-10-2013, 07:35 PM   #9
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IMO there's no way I couldn't run a WSM hot, Maybe I'm looking for an excuse to buy a 26" kettle. The WSM was my Fathers Day present a couple years back, so it isn't for sale. I just got to figure it out and I'm sure my answer is out there.
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