First Comp test run at home - Page 4

"Bone to Bark" BBQ · 02-24-2013, 11:50 AM

Realistically, I would consider using two cookers, so as not to crowd your timeline. WSM's don't have that much cook space to cook and overlap times on 4 meats!

jketron · 02-24-2013, 11:51 AM

Quote:

Originally Posted by "Bone to Bark" BBQ

Realistically, I would consider using two cookers, so as not to crowd your timeline. WSM's don't have that much cook space to cook and overlap times on 4 meats!

I see your point, I do have both complete setups 18/22

Alexa RnQ · 02-24-2013, 12:15 PM

If you can take both the 18 and the 22, do. It will make your contest so much less of a headache. The ribs can then cook undisturbed on the 22, and the 18 has plenty of room for chicken. We usually do 16 thighs on an 18" WSM.

Also, if one of your long meats runs over, you can set up the 18 as an oven to finish it and not screw up your rib start time. The long meat should be done and resting long before you need the 18 for the chicken.

jketron · 02-24-2013, 12:19 PM

How are you transporting them? do you have it altogether and run a strap around it from top to bottom to keep it in one piece?

Alexa RnQ · 02-24-2013, 12:23 PM

^^ yes, just like that for the 18s because we have enough headroom for them in the van (just). When we take the 22, it has to ride with its lid turned upside down and nested in it to reduce its vertical height.

mjl · 02-24-2013, 12:30 PM

Quote:

Originally Posted by jketron

How are you transporting them? do you have it altogether and run a strap around it from top to bottom to keep it in one piece?

In the past, we broke them down and carried them in a mini-van. You may need to invert the lids. I would also remove the grates from both cookers, and tie wrap them tightly together. Otherwise, the rattling will drive you nuts going down the road. Use the empty WSM shells to store charcoal, paper towels etc if space is an issue.

Ron_L · 02-24-2013, 12:34 PM

Quote:

Originally Posted by jketron

Thank you for that bit, thats awesome to know. So butts and briskets can sit... Do you un cover them in the cambro to stop the cooking?

I open the foil to vent for a few minutes but then close it up again.

jketron · 02-24-2013, 01:24 PM

ImageUploadedByTapatalk1361733821.434265.jpg

To be boxed and fussed over, done at 11:20

Alexa RnQ · 02-24-2013, 04:32 PM

Pretty! Did you do box pictures? I missed the turn-in times -- what did you judges thing?

boogiesnap · 02-24-2013, 08:04 PM

J, when i cooked a couple events on 1 WSM i had the big meats off by 7AM. clean out the bowl, reload with fresh charcoal and ribs on by 7:30A.

it's been a few years since i ran that program, but i think i put brisket on @ 8P, and pork @ 1A(wrapping the brisket at the same time and go to bed for 5 hours.

i'd get up @ 6A and wrap the butts and check temps.

again, it's been a while so those are general timelines. if i was a better cook at the time, it probably would've worked out OK with some tweaking, but i was just starting .

now i cook on two WSM's and the big meats can cook as long as they need, but i'm always sure to give myself enough time to have them done by 10A and resting.

boogiesnap · 02-25-2013, 06:10 PM

still sleeping it off???

jketron · 03-02-2013, 09:18 AM

I made all my times, the meat was good. I learned a lot.....a lot. It was good to cook it over night. All of the advice you folks have given is spot on.

I will be moving up my cooking start times for Brisket and Pork, I'm going shoot to have the big meats done at/by 7-8 and move on to Chicken and Ribs.

As for Ribs and Chicken I will aim to have them done and boxed at the very front of turn in time to allow some buffer of error.

Yeah I was sleeping :)

02-24-2013, 11:50 AM	#46
"Bone to Bark" BBQ Full Fledged Farker Join Date: 01-28-12 Location: Hagerstown, MD	Realistically, I would consider using two cookers, so as not to crowd your timeline. WSM's don't have that much cook space to cook and overlap times on 4 meats! __________________ Todd

02-24-2013, 12:15 PM	#48
Alexa RnQ is Blowin Smoke! Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix	If you can take both the 18 and the 22, do. It will make your contest so much less of a headache. The ribs can then cook undisturbed on the 22, and the 18 has plenty of room for chicken. We usually do 16 thighs on an 18" WSM. Also, if one of your long meats runs over, you can set up the 18 as an oven to finish it and not screw up your rib start time. The long meat should be done and resting long before you need the 18 for the chicken. __________________ . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url]

02-24-2013, 12:19 PM	#49
jketron Full Fledged Farker Join Date: 03-23-12 Location: Carlsbad, CA	How are you transporting them? do you have it altogether and run a strap around it from top to bottom to keep it in one piece? __________________ ------------------------------- John, KCBS CBJ Humphrey's Cubed Beast Backwoods Party G2, WSM 18/22 Grill of His Dreams #1 Rule of BBQ... Have fun :razz:

02-24-2013, 12:23 PM	#50
Alexa RnQ is Blowin Smoke! Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix	^^ yes, just like that for the 18s because we have enough headroom for them in the van (just). When we take the 22, it has to ride with its lid turned upside down and nested in it to reduce its vertical height. __________________ . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url]

02-24-2013, 01:24 PM	#53
jketron Full Fledged Farker Join Date: 03-23-12 Location: Carlsbad, CA	First Comp test run at home ImageUploadedByTapatalk1361733821.434265.jpg To be boxed and fussed over, done at 11:20 __________________ ------------------------------- John, KCBS CBJ Humphrey's Cubed Beast Backwoods Party G2, WSM 18/22 Grill of His Dreams #1 Rule of BBQ... Have fun :razz:

02-24-2013, 04:32 PM	#54
Alexa RnQ is Blowin Smoke! Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix	Pretty! Did you do box pictures? I missed the turn-in times -- what did you judges thing? __________________ . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url]

02-24-2013, 08:04 PM	#55
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	J, when i cooked a couple events on 1 WSM i had the big meats off by 7AM. clean out the bowl, reload with fresh charcoal and ribs on by 7:30A. it's been a few years since i ran that program, but i think i put brisket on @ 8P, and pork @ 1A(wrapping the brisket at the same time and go to bed for 5 hours. i'd get up @ 6A and wrap the butts and check temps. again, it's been a while so those are general timelines. if i was a better cook at the time, it probably would've worked out OK with some tweaking, but i was just starting . now i cook on two WSM's and the big meats can cook as long as they need, but i'm always sure to give myself enough time to have them done by 10A and resting. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

02-25-2013, 06:10 PM	#56
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	still sleeping it off??? __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

03-02-2013, 09:18 AM	#57
jketron Full Fledged Farker Join Date: 03-23-12 Location: Carlsbad, CA	I made all my times, the meat was good. I learned a lot.....a lot. It was good to cook it over night. All of the advice you folks have given is spot on. I will be moving up my cooking start times for Brisket and Pork, I'm going shoot to have the big meats done at/by 7-8 and move on to Chicken and Ribs. As for Ribs and Chicken I will aim to have them done and boxed at the very front of turn in time to allow some buffer of error. Yeah I was sleeping :) __________________ ------------------------------- John, KCBS CBJ Humphrey's Cubed Beast Backwoods Party G2, WSM 18/22 Grill of His Dreams #1 Rule of BBQ... Have fun :razz: