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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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02-10-2013, 07:53 AM | #1 |
Full Fledged Farker
Join Date: 08-04-12
Location: Mechanicsburg, PA
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First use of lump - I think I screwed up
I am doing a brisket today. Decided to use Royal Oak Lump for the first time. Used the same amount of lump as I typical use for Kingsford Blue. When using Kingsford the temps usually stay between 275 and 290. The temp on my WSM currently is 405 - and climbing. I have the water pan full.
Anyone have any suggestions on what I can now? Next time I will use less lump. Brian
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Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian [B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B] |
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02-10-2013, 08:01 AM | #2 |
is one Smokin' Farker
Join Date: 12-09-12
Location: Clarkston Michigan
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Shut down the vents. Or wait till it comes down to put food on, Whit an expensive brisket now is not the time to experiment, Stick with what works. On my 22.5 wsm I have used KBB, but want to try something different like Lump, But cant afford to ruin my meal, I have used the BBQ Guru Party Q and it works great, Catch the temps on the way up , its to hard to bring the temp down.
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02-10-2013, 08:06 AM | #3 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Pull some lit coals off of your fire then dial your bottom vents down to almost zero. Leave top vent open. Not a big deal just a small snafu that's easy to fix. Glad you're trying lump, the flavor alone is worth it besides all the other benefits.
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Kettleheads Anonymous Charter Member |
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02-10-2013, 08:11 AM | #4 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Royal Oak burners hotter than Kingsford blue. Start with less lit lump next time.
For now do what they said above. Shut down the bottom vents to almost zero and leave top vent open. And let the temps come down.
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~Ren~ Fat Kids Club Founding Member |
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02-10-2013, 08:18 AM | #5 |
Full Fledged Farker
Join Date: 08-04-12
Location: Mechanicsburg, PA
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Temp is starting to come down. 399 now. I will try taking away some of the burning lump. I started it with about 10 lit Kingsford Blue. Just seemed easier to me. Maybe n9ot so smart.
Brian
__________________
Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian [B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B] |
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02-10-2013, 08:19 AM | #6 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Someone asked Daniel Boone if he ever got lost. He replied, "no, but I did get bewildered a few weeks a couple of times". Same with you and the lump. You did NOT screw up or get lost. Follow the great advice above, and consider your "age appropriate culinary expedition a coachable moment". thanks for the question and the info.
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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02-10-2013, 08:46 AM | #7 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Ironically, I have three racks of baby backs for my WSM later today. I also have a brand new bag of RO I was going to use. Now I am going to mix it with some B&B and watch it a little closer (which will require at least dos mas cervesa. Thanks again for posting and the responses.
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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Thanks from:---> |
02-10-2013, 09:01 AM | #8 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I wouldn't take any lit out, just shut the vents and let it cool down.
When it gets within about 25F of your target temperature, open the top vent half way and crack one of the bottom vents. Keep playing with the vents until the top vent is fully open and you have control of the temperature with one bottom vent.
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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02-10-2013, 09:08 AM | #9 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I use lump exclusively in my UDS and kettle and as a base to kick off the stick burner. In the UDS I put lump & chunks in the basket and I light up 10-12 briquettes in the chimney for a Minion start up so I keep control and have consistency to manage the fire every fire up.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-10-2013, 09:37 AM | #10 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Relax. You haven't screwed up yet. They cook great brisket in the central Texas brick pits as hot as 400 degrees.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-10-2013, 10:09 AM | #11 |
Full Fledged Farker
Join Date: 08-04-12
Location: Mechanicsburg, PA
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So I shut down the bottom vents totally and left the top one wide open. When the temp dropped to 288 I started opening ONE bottom vent a bit at a time. I am stabilized at 275 now. Though I suspect I will have to throw some lumps on as I probably burned through them a bit more then I am used to.
Internal temp of the brisket is just now at 160 after being on for three hours. I think I have salvaged things. Lessons learned. Thanks for feedback/suggestions everyone. Much appreciated. Brian
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Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian [B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B] |
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02-10-2013, 11:49 AM | #12 | |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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Quote:
I don't get too excited if I'm at 300° while adding wood or more Lump. It will settle back down. FWIW RO Lump burns a good bit hotter than Kingsford. IMO: Lump gives a much better taste. Keep an eye on Lump till you get used to using it. I love the stuff. I use it in my UDS, and start my Offset with it. A smaller chimney of Lump keeps the temps from climbing too rapid. * Be prepared for a little faster smoking times. Got to watch it or you can get dry 'Q'. |
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02-10-2013, 12:10 PM | #13 | |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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Quote:
I usually use ~3/4 chimney of lit, and hit 250-260° in around 20 mins.
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Matt...Sauk City, WI |
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02-10-2013, 04:28 PM | #14 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Sounds good, glad all is going well!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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02-11-2013, 02:49 AM | #15 | |
Full Fledged Farker
Join Date: 08-04-12
Location: Mechanicsburg, PA
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Quote:
Brian
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Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian [B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B] Last edited by bmonkman; 02-11-2013 at 03:53 AM.. |
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