MMMM.. BRISKET..
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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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Old 03-01-2018, 12:41 PM   #1
Baby Back Maniac
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Default How to burn logs in WSM like Santa Maria Grill

This is quite possibly the easiest grill hack ever. Inspiration hit me one day when I was adding fuel to my WSM and realized I had access to the bottom grate through the door but it's so obvious, I doubt I'm the first one to do it. (if anybody else has been doing this, let me know and I'll credit you in the description).

Still, after playing around with it for a few months, it's pretty much nailed everything I've tried to cook like this. I've never done big meats though...not sure how that would work. But for anything you'd roast or grill, it's been great!

https://www.youtube.com/watch?v=fThxGj6u_vw&t=
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Old 03-01-2018, 04:33 PM   #2
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Is there a secret to getting these links to embed?
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Old 03-01-2018, 04:55 PM   #3
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Is there a secret to getting these links to embed?
http://www.bbq-brethren.com/forum/sh...d.php?t=252281
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Old 03-01-2018, 06:29 PM   #4
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Dude on another forum has been doing this for years.

Says it's really hard on the WSM: bottom vents don't work after a while & the grill grates deteriorate rapidly.

EZ enough to fix, but it is a consideration.
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Old 03-01-2018, 07:39 PM   #5
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Thanks for another Great Vid BBM! And I'm still hanging ribs in the WSM thanks to your other vid about it.
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Old 03-01-2018, 08:07 PM   #6
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Thanks. I'll try that next time. For a while I didn't have to do anything special and it just started working.
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Old 03-01-2018, 08:11 PM   #7
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Dude on another forum has been doing this for years.

Says it's really hard on the WSM: bottom vents don't work after a while & the grill grates deteriorate rapidly.

EZ enough to fix, but it is a consideration.
I haven't noticed either problem but I haven't built the fires any bigger than what was in the video though. I'll keep a look out. Thanks for the info.
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Old 03-01-2018, 08:27 PM   #8
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Quote:
Originally Posted by robert-r View Post
Dude on another forum has been doing this for years.

Says it's really hard on the WSM: bottom vents don't work after a while & the grill grates deteriorate rapidly.

EZ enough to fix, but it is a consideration.
BBM is not talking about a total conversion but rather a diversion. I too throw a spit of pecan in while smoking a brisket. Even though it's going to be wrapped at the stall as BBM states, it's sure a nice smell. I've done full wood too and it's actually no different that coal. Vents and such, no prob. It's a Weber.
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Old 03-01-2018, 10:41 PM   #9
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nice vid BBM, that is pretty much the way I run my drum now days. I still need to cut in a door.
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Old 03-02-2018, 02:58 AM   #10
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I haven't noticed either problem but I haven't built the fires any bigger than what was in the video though. I'll keep a look out. Thanks for the info.
He builds quite a fire (at least 3 splits) & cooks on the top grate. Could make a difference.
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Old 03-02-2018, 09:54 AM   #11
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nice vid BBM, that is pretty much the way I run my drum now days. I still need to cut in a door.
Yep. having a door in your drum would be easier than pulling the grate out to add a log. I guess on short cooks you probably don't need to worry about it though?
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Old 03-02-2018, 09:58 AM   #12
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He builds quite a fire (at least 3 splits) & cooks on the top grate. Could make a difference.
Yep. Does he use a charcoal ring? I feel like that protects it some because it keeps the coals off the walls. The only thing I've noticed is occasionally some of the seasoning burns off.
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Old 03-02-2018, 10:08 AM   #13
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I've burned a fair amount of oak and cherry wood in my two daisy wheel kettles, and I'm still using the original charcoal grates, and the only problem I have with the vents is from grease build up getting stiff in the winter. Here is the oldest one.

Maybe the post 1997 coal grates are less substantial?
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Old 03-02-2018, 11:21 AM   #14
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I've all but ditched the pan from my WSM already - only using it for large butts and the like. I'll definitely be trying this soon.
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Old 03-02-2018, 11:59 AM   #15
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I've warped 2 Weber brand grates burning pure wood in my UDS's. But, not by using at normal smoking temps. But when running 600-750*. So WSM owners should be good.
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