WSM comp cooks

[Smokin' Aces]

Originally Posted by Sledneck

some valid points on all the combinations used. I think I'm leaning towards (2) 22"s

Just curious what the going number for used 18" wsm's, will be selling the 3 I have as well as a 2fan stoker draft system

sled i am intereted in the smokers and fans i tried to pm you pm me back and let know prices

[Big Bears BBQ]

WSM smokers are well worth their money...........

[JerryA]

Does anybody here cook two butts and one brisket in a single 18" WSM? I know some teams do that in comps, I tried it this past weekend at home and results were not that great. I think maybe the butts were too large and money muscles were too close to the edge where the heat rises (butts were on bottom rack), and that resulted in the front piece of the money muscles becoming tough while the inside of the money muscle was perfect. Brisket was fairly large but shrunk nicely, cooked OK.

[ique]

How about insulation? Anyone use that reflectix stuff or a guru jacket?

[Q-Dat]

Does anybody here cook two butts and one brisket in a single 18" WSM? I know some teams do that in comps, I tried it this past weekend at home and results were not that great. I think maybe the butts were too large and money muscles were too close to the edge where the heat rises (butts were on bottom rack), and that resulted in the front piece of the money muscles becoming tough while the inside of the money muscle was perfect. Brisket was fairly large but shrunk nicely, cooked OK.

Its a tight fit, but I point the MM'S towards the center when I do two butts on one grate.

[Stacks]

Originally Posted by Chenernator

For those doing chicken and ribs on the same WSM, are you putting one meat above the other? Staggering the times so that the ribs are done before putting on chicken? Or something else?

Chenernator, I do 3 slabs on the bottom rack if I'm using water in the pan. I found the bottom will run 20 degrees cooler so my ribs can cook at 235 while my chicken cooks at 255. I cook 16 thighs on the top rack in two foil pans so I don't get drippings on the ribs (hopefully the ribs are foiled by the time the chicken goes on anyway) If I time everything correctly, when I open the lid to tweak the chicken I pull the top rack and check the ribs then get everything closed back up and start managing the temp spike I just created. I would say this works well for me but I've yet to get a call for ribs so I may change it up a bit for next year.

[Still Smokin]

Originally Posted by ique

How about insulation? Anyone use that reflectix stuff or a guru jacket?

Don't use the Reflectix stuff, I tried that this weekend and it melted to the sides of my WSM. It was OK for a while until I took the lid off to check meats and the temp spiked, as soon as I put the lid back on, it melted.

[JerryA]

Originally Posted by Q-Dat

Its a tight fit, but I point the MM'S towards the center when I do two butts on one grate.

Thanks for the response.
What size pork butts do you buy. Mine were over 9lbs each, I don't think they would have fit if MM pointed toward the center.

[Q-Dat]

Originally Posted by JerryA

Thanks for the response.
What size pork butts do you buy. Mine were over 9lbs each, I don't think they would have fit if MM pointed toward the center.

That sounds about right for the size I typically use. If you have to trim the side opposite of the MM to get a better fit, it shouldn't matter much because I find the meat on the MM side of the bone to be better anyway.

[Funtimebbq]

Originally Posted by JerryA

Does anybody here cook two butts and one brisket in a single 18" WSM? I know some teams do that in comps, I tried it this past weekend at home and results were not that great. I think maybe the butts were too large and money muscles were too close to the edge where the heat rises (butts were on bottom rack), and that resulted in the front piece of the money muscles becoming tough while the inside of the money muscle was perfect. Brisket was fairly large but shrunk nicely, cooked OK.

Jerry,

The tight fit for the butts lead me to use the 22". With the 18", there were problems when removing the butts for foiling. Sometimes the butts would fall apart right at the MM. With the extra room in the 22", I put the MMs facing the center of the grate.

Benny

[Funtimebbq]

Originally Posted by ique

How about insulation? Anyone use that reflectix stuff or a guru jacket?

I also had the melting problem with the reflectix stuff. I now use the BBQ Guru jackets in all weather conditions. It helps me to use less charcoal in the 22". I can go over 16 hours on 2/3 bag of Kingsford Blue at 250 degrees.

Benny

[JerryA]

Originally Posted by Funtimebbq

Jerry,

The tight fit for the butts lead me to use the 22". With the 18", there were problems when removing the butts for foiling. Sometimes the butts would fall apart right at the MM. With the extra room in the 22", I put the MMs facing the center of the grate.

Benny

Thanks Benny! I have a 22 and an 18, I'm going to have to re-think my strategy!

[atvalaska]

1-22" performer and 3 -18' wsm's ...... no 22"wsm for me...i used one(22"wsm) twice now, and i'm not liken it.........uses more fuel / lots of mass/harder.... to hold temp in my book.

[ique]

Originally Posted by atvalaska

no 22"wsm for me...i used one(22"wsm) twice now, and i'm not liken it.........uses more fuel

I've read this criticism more than once re: the 22. I don't get it. You can cook twice as much meat, of course it will take more fuel

[boogiesnap]

Originally Posted by ique

I've read this criticism more than once re: the 22. I don't get it. You can cook twice as much meat, of course it will take more fuel

yeah, you really need to load that farker up to justify firing her up.

OR, just take out the middle section. i can smoke a couple racks of ribs with a 1/4 bag of stubbs.