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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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01-19-2013, 07:20 PM | #1 |
Take a breath!
Join Date: 05-26-09
Location: Fulshear, Texas
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Maiden smoke postponed again...
Okay, so today was finally supposed to be the day for the first cook on the new WSM 22 that I bought myself for Christmas. Had a rack of very meaty spares and a four-bone pork loin roast (six pounds with tenderloin attached) dry-marinating in the fridge overnight and odest daughter, son-in-law and only grandson scheduled to be here for dinner. Got up early, wiped down new cooker and washed the grates, installed probe grommet, and was preparing to fuel up right at noon. Phone rings, daughter has to attend baby shower for her sister-in-law, so dinner postponed until Sunday. Lord, give me patience and give it to me NOW! (J/K Lord)
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BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc. |
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01-19-2013, 07:42 PM | #2 |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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Argh!!!!
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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01-19-2013, 07:45 PM | #3 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Guess I'm an AZZhole of the first order I would have cooked it and ate a kings feast when they show up on Sunday I'd be serving VandeCamps and BarS hot dogs. Don't forget the Red Bull and Rice Krispie Teats for the grand son for after dinner.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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Thanks from: ---> |
01-19-2013, 07:53 PM | #4 | |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Quote:
I even smoke for myself sometimes.
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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01-19-2013, 07:55 PM | #5 |
Full Fledged Farker
Join Date: 01-13-13
Location: Central Tx
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hah,at least you get to use it! I had plans tommorow that fell through
guess i got to warm up the smoker and get some ribs:) what a chore....:thumbup: Sent from Galaxy tab
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Backwoods Fatboy-profile for cart build link,Weber OTG,Weber Smokey Joe, Maverick 732,Tan Thermapen |
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01-19-2013, 08:08 PM | #6 |
is One Chatty Farker
Join Date: 04-09-12
Location: Ft Mudge AT
Name/Nickname : Ron
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I would've cooked something, a naked fatty, something for the love of BBQ
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A bunch of Webers, a UDS and a Happy Cooker! |
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01-19-2013, 09:11 PM | #7 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Naw....I would have cooked the whole shebang and got them Happy Meals tomorrow. Good excuse is, "well it was out and I didn't want it to go bad", "you know how expensive this is......right", "would you like fries with that?" Trust me next time, they are there and on time.
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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01-19-2013, 10:03 PM | #8 |
is one Smokin' Farker
Join Date: 07-09-12
Location: Colorado Springs, CO
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What he said.
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WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD??? |
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01-20-2013, 08:55 PM | #9 |
Take a breath!
Join Date: 05-26-09
Location: Fulshear, Texas
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Well, I'm too far out in the boonies to get Happy Meals without them getting cold on the drive back home, so I went ahead and fired her up after church. Learned a few things rather quickly. Cooking on the 22.5 is a lot different from the smaller unit. What everybody says about a new WSM cooking a little hot is true. Couldn't get the thing below 265 with all the bottom vents closed. Dome thermo temp varied quite a bit from the electronic attached to the upper grate with a clothes pin. Spares cook in roughlly the same time as on the offset at a comparable temp, and a 6-pound bone in pork roast takes longer to get to 140 than I expected it to. So, dinner was about an hour late, but the ribs were very close to perfect and the roast was very good although the bone structure in it was not what I though it would be so it was harder to carve. On to the brisket!
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BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc. |
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01-20-2013, 11:02 PM | #10 | |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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Quote:
It wan funny then, but helps a little now. OR 'The best laid plans of Mice and Man aft gang aglee' (sp?) (or some such drivel...) I haven't uttered that phrase since English Lit. in the 60s. CHILL. Last edited by Ole Man Dan; 01-20-2013 at 11:05 PM.. Reason: ADDITION |
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