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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-14-2013, 10:45 AM | #1 |
Full Fledged Farker
Join Date: 07-09-12
Location: Milford, NJ
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WSM - first cook
Had issues getting the thin blue smoke but I needed to throw the shoulder on if I was going to finish it sometime today.
Right now shoulder's been on since around 9 and I just threw on the shorties. Plan for the shoulder is lunch for the week...hoping to sauce 2 of the shorties and leave the rest with rub and enjoy tonight.
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Proud owner of: 22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built) Stealth gray Thermopen |
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04-14-2013, 10:49 AM | #2 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Looking good!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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04-15-2013, 06:50 AM | #3 |
Full Fledged Farker
Join Date: 07-09-12
Location: Milford, NJ
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well, got hungry so no money shots...the shoulder wasn't quite "done"... it was a beast trying to pull some sections.
Couple of notes / issues I had with the WSM: 1) It took almost 3 hours before I started getting the "thin blue". Is this normal? Sucks losing that much charcoal time waiting for the smoker to come up to operating specs. 2) 1st smoke, so I imagine I was running hot however it just felt like I was burning the fuel too fast...I had to shift the coals fairly frequently once I hit the 5 hour point. 3) I know this was me being lazy however how much coal are you supposed to put in the ring? I filled it to roughly level with enough space to put 15 lit coals for minion. Any ideas? I know I made a number of mistakes (ran out of KBB so I ended up having to do half the coals KBB and half the Competition briqs). Just seemed like I had to babysit a little more than I was planning. Also, there doesn't seem to be an easy way to reach the lower grate...I need to get some bricks to rest the upper grate on when probing / temping the lower grate.
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Proud owner of: 22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built) Stealth gray Thermopen |
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04-15-2013, 07:59 AM | #4 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Nice Any finished pics
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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04-15-2013, 08:05 AM | #5 |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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I usually leave the middle and top sections off for about 10 mins or so after dumping the lit coals on. Then I put them on and start w/ all vents open 100%. Sometimes I put the food on before I get total thin blue, but always not until the initial big white smoke has ended.
I have an easier time getting thin blue on my offset.
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hopelessly, helplessly, happily addicted to a shipload of Webers |
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04-15-2013, 08:12 AM | #6 |
is one Smokin' Farker
Join Date: 07-09-12
Location: Colorado Springs, CO
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Can you provide more details on how you started up your WSM? What vents were open and how much? What kind of wood pieces (chips, chunks, etc.)? Mine has never taken that long to get the thin blue smoke.
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WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD??? |
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04-15-2013, 08:42 AM | #7 | |
Full Fledged Farker
Join Date: 07-09-12
Location: Milford, NJ
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Quote:
Had 1 slightly larger than fist sized and 2 smaller pieces of cherry. Once chimney was lit and ashed I put coals roughly in the middle. put middle section on and then the lid. All vents open at this time. Once dome temp hit 225 I closed the bottom vents to 25%.
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Proud owner of: 22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built) Stealth gray Thermopen |
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04-15-2013, 08:51 AM | #8 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
I had difficulty with temperature control on my 18.5 at first so I put a bead of high temp silicone on the lower edge of the mid section. This made all the difference in being able to control temperature. Prior to that I could close all bottom vents and temperature would hold steady or drop slowly. If you had more than one bottom vent open (or equivalent between the three) you probably had too much air. I haven't done a low 'n slow yet on my 22.5 but on my 18.5 I usually run with half of one bottom vent or less unless I'm shooting for more than 250°F. I usually put stuff on the top rack that will finish first so I don't need to mess with stuff on the bottom rack until the top rack is out of the way. Lastly, getting the most out of your WSM could take some practice. "You didn't think it was gonna be that easy, did you?"
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Weber Crazy |
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04-15-2013, 09:01 AM | #9 |
Full Fledged Farker
Join Date: 07-09-12
Location: Milford, NJ
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No water, foiled pan and let it run empty.
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Proud owner of: 22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built) Stealth gray Thermopen |
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04-15-2013, 10:14 AM | #10 |
Knows what a fatty is.
Join Date: 03-07-10
Location: Bryant, Arkansas
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Congrats on breaking that puppy in, you will love it once you get to know it a bit more.
2) 1st smoke, so I imagine I was running hot however it just felt like I was burning the fuel too fast...I had to shift the coals fairly frequently once I hit the 5 hour point. A diffuser will work wonders for you. Try making about 10 foil balls, wrapping a 12" terracotta plant base and lay in your water pan then wrap the top with foil for easy clean-up. 3) I know this was me being lazy however how much coal are you supposed to put in the ring? I filled it to roughly level with enough space to put 15 lit coals for minion. Any ideas? I use 20# for a competition cooking above 250 (Kingsford Blue), really depends on the wind. If it is windy, I get about 7 hours before I have to start knocking ash of (a Kingsford thing). With no wind, I could easily get 12 hours from a 20# bag.
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Fire Dancer BBQ [URL="http://firedancerbbq.com/"]http://firedancerbbq.com[/URL] [I] Don't Burn The Day Away..... [/I] |
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04-15-2013, 10:20 AM | #11 | |
Full Fledged Farker
Join Date: 07-09-12
Location: Milford, NJ
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Quote:
I just left the one above...it was windy as all heck for most of the day yesterday so I imagine that is what probably fueled the fire and bled off heat faster than normal. Of course the winds died out after I had pulled all the meat off and was in process of shutting the cooker down.
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Proud owner of: 22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built) Stealth gray Thermopen |
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