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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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01-27-2013, 07:39 PM | #1 |
Got rid of the matchlight.
Join Date: 01-26-13
Location: New York, NY
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Can I modify a 22 WSM to behave like a PBC?
I was wondering if I could buy a 22.5" wsm and turn it into a pbc. I was thinking of doing a few things.
-remove the water pan and cook directly over the coals (uds style) -create something like willwork4bbq did and hang the meat from where the top rack is (was also thinking of also just hanging it from the actual top grate) -Keep the vents dialed in to a certian temp to maintain the 280 range Would it cook as fast? Would I be able to get it up to temp as quickly as the pbc, and would it be as easy and "set it and forget it" as a pbc? Advantages/disadvantages? Fuel consumption? Input greatly appreciated. |
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01-27-2013, 07:52 PM | #2 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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Well, with the wsm 22, you can get the temps up fast and maintain pretty much any temp you desire. I cook high heat in my wsm 22 so the only reel question is hanging the meat which you could certainly accomplish.
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01-27-2013, 07:57 PM | #3 |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
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My WSM is about as "set it and forget it" as you can get.
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Rick |
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01-27-2013, 08:33 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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If you want a PBC and not a WSM, why not just buy a PBC? They are similar in cost.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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Thanks from:---> |
01-27-2013, 09:19 PM | #5 | |
Got rid of the matchlight.
Join Date: 01-26-13
Location: New York, NY
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Quote:
I was hoping there would be a best of both worlds, and I figured a WSM that utilized the hanging meat would be better than a wsm alone or a pbc. |
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01-27-2013, 10:33 PM | #7 | |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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Quote:
To the O.P. yes you can run a wsm like a pbc. It just involves higher temps and hanging the meat with no water pan. Its that simple.
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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Thanks from: ---> |
01-27-2013, 11:21 PM | #8 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Here is what I'd do (and might do.) Get some 3/8" rebar (10' => $4 at Menards) I'd bend 6' into a circle (details left as an exercise for the student. ) and weld the ends to make a ring that would fit where the top grate fits. I'd take a couple more pieces and bend them so that they could be welded to the ring and make a couple supports that would extend about 6" into the dome to take advantage of that space.
Then I'd have to figure out how to make some hooks to hang meat from. SS would be nice. I wonder if a bit of SS bar could be purchased ...
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Weber Crazy |
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01-27-2013, 11:37 PM | #9 |
Got rid of the matchlight.
Join Date: 01-26-13
Location: New York, NY
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And I can't just buy some meat hooks and hang them from the top grate?
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01-27-2013, 11:39 PM | #10 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
Well... probably worth a try.
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Weber Crazy |
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01-28-2013, 08:41 AM | #11 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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you can buy the hooks from the PBC website
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Matt...Sauk City, WI |
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01-28-2013, 08:43 AM | #12 |
is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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You might also consider a PRO Q, Napoleon, Apollo or whatever they are calling themselves this year here in the US. They are a similar set up to a WSM and already have a hanging rack and hooks.
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"Red" - Just Moved to Omaha! |
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01-28-2013, 09:08 AM | #13 |
is one Smokin' Farker
Join Date: 03-04-11
Location: Palatine, Il
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Why do people want to hang their meat on hooks? What's the added benefits? I would be worried that as the meat got more and more tender that it would fall of the hooks and either crash into the coals or into my water pan/grease catcher. Some times my brisket/pork butts are so tender I can barely get them of the grate in one piece. I couldn't imagine hanging them on hooks. The only thing I could justify is sausage.
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22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef? |
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01-28-2013, 09:31 AM | #14 | |
Full Fledged Farker
Join Date: 07-30-12
Location: Quitman, Ms
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Quote:
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UDS, mini wsm, 22.5" weber kettle |
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01-29-2013, 02:54 AM | #15 | |
is One Chatty Farker
Join Date: 10-29-11
Location: Chicagoland
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Quote:
A few people are modifying UDS's/wsm's to hold the rebar, but I think there is an alternative. Put a 21 inch piece of rebar on top of the grate (wsm or uds) perpendicular with the lines on the grate. That way the weight is distributed evenly across the grate and you wouldn't have to make any modifications. Might not work, but just an idea. maybe find some way to clamp the rebar to the grate during the cook. HankB's idea sounds better, but much more difficult.
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Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG |
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