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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 03-02-2018, 07:12 PM   #16
Baby Back Maniac
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Originally Posted by upStomp View Post
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.
Me too. Less to clean.
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Old 03-03-2018, 12:45 PM   #17
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Originally Posted by ebijack View Post
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.
I haven't had that issue but I don't build huge fires in their either. Also my grate is doubled up to keep charcoal from falling through so that probably helps support it.
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Old 03-04-2018, 12:58 PM   #18
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Nice to see you back. Great looking TT...
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Old 03-04-2018, 06:48 PM   #19
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Originally Posted by Baby Back Maniac View Post
I haven't had that issue but I don't build huge fires in their either. Also my grate is doubled up to keep charcoal from falling through so that probably helps support it.
I use a double grate also. It is just the high temps causing the grates to warp/rust more than normal.
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Old 03-05-2018, 09:39 AM   #20
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Nice to see you back. Great looking TT...
Thanks Terry! Appreciate it.
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Old 03-05-2018, 10:37 AM   #21
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Thanks to Baby Back Maniac.....I tried this out this past weekend. Did 2 chuck roasts (1.79 lbs. total) and 3 (injected) chicken breast. I'm hooked! I cooked on the top rack......used 10-15 Kingsford briquets and one mini log (split).....I hit it with the weed burner for about 3-4 minutes. I left the door off the entire time. Chicken breast were done slightly ahead of the chuck roasts. But I wrapped them both at the same time after 30-35 minutes. Closed the door and put the lid on. I think I took the meat off the WSM after about 45-50 minutes. They both came out EXCELLENT! I think I'm going to upgrade to a 55 gallon drum.
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Old 03-06-2018, 09:42 PM   #22
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Thanks to Baby Back Maniac.....I tried this out this past weekend. Did 2 chuck roasts (1.79 lbs. total) and 3 (injected) chicken breast. I'm hooked! I cooked on the top rack......used 10-15 Kingsford briquets and one mini log (split).....I hit it with the weed burner for about 3-4 minutes. I left the door off the entire time. Chicken breast were done slightly ahead of the chuck roasts. But I wrapped them both at the same time after 30-35 minutes. Closed the door and put the lid on. I think I took the meat off the WSM after about 45-50 minutes. They both came out EXCELLENT! I think I'm going to upgrade to a 55 gallon drum.
I just saw this. That’s awesome, man. I’m glad you enjoyed it!
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Old 03-07-2018, 11:57 AM   #23
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I just saw this. That’s awesome, man. I’m glad you enjoyed it!
You just saved me between $800-$1200 (for now anyway ) on buying a Santa Maria grill. A 55 gallon UDS with a 2nd/3rd rack height is waaaaay cheaper. I won't mind having to move the grates to different heights, instead of turning a wheel to do so.
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Old 03-08-2018, 08:35 AM   #24
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You just saved me between $800-$1200 (for now anyway ) on buying a Santa Maria grill. A 55 gallon UDS with a 2nd/3rd rack height is waaaaay cheaper. I won't mind having to move the grates to different heights, instead of turning a wheel to do so.
Yeah, moving the grates is really no big deal on small cooks. I think where you'd miss that feature is if you are cooking for a lot of people and want to do 10 tri-tips or chicken leg quarters at once. It would be cool to have the real deal but I like not adding to "the herd." I'm also wondering if an actual SM grill would even last here during the spring. I've never had a grill where the steel cooking grates aren't enclosed in a greasy grill. They probably have covers or something though.
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Old 03-08-2018, 12:16 PM   #25
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I hear ya on 'adding to the herd'. Another 'cheap' 55 gallon drum can blend in with my others.... waaaay better than a $800 Santa Maria grill would. The drum could virtually go undetected and unsuspected. The beauty of doing SM style is it can be a fairly quick cook. It can satisfy the need to play with fire and get a quick meal, and doesn't require you to spend hours doing it.....sort of a happy medium. It's basically grilling....but at a slower pace. I never feel 'fulfilled' whenever I grill, because I don't feel like I have been out there long enough. (only 1 beers worth )
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Old 03-08-2018, 01:15 PM   #26
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I don't have a WSM to experiment on so I'm on the Mod a 55 gallon drum side too.

Will say this- if I could stumble on a nice cheap stash of Stainless 3/4" x 1/8" angle- I'd do a smallish Santa Maria with an Argentinian V Grate in a heart beat.

Heck- carbon 3/4" is pretty cheap- if I keep it greased...maybe it'd last. May do one for the hell of it- sort of like the Gabby's- but with a square frame.
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Old 03-08-2018, 10:05 PM   #27
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Never used the method to replicate a SMG but began using the WSM as a stick burner last spring...fabbed a 12x12 fire basket and leave the ring out.

http://www.bbq-brethren.com/forum/sh...d.php?t=244791
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Old 03-10-2018, 08:00 AM   #28
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Never used the method to replicate a SMG but began using the WSM as a stick burner last spring...fabbed a 12x12 fire basket and leave the ring out.

http://www.bbq-brethren.com/forum/sh...d.php?t=244791
Ah, very cool. Thanks for the link. I figured I could not have possibly been the first one to think of something like this. seems so obvious now that I look at it. Why the square firebox instead of the fire ring?
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