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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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04-14-2014, 12:52 PM
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#1 |
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Got Wood.
Join Date: 08-13-13
Location: Brownsburg, Indiana
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Need some help with butts on my WSM
So apparently my neighbors really liked the butt I did on Saturday. I am doing 2 on Friday for a birthday, and they asked if I can do some for them at the same time. This will be only my 3rd cook on my 22.5 WSM, so now I've got some questions. What is the normal difference in temp between the two grates? Should I switch the bottom to the top and the top to the bottom halfway through? Do I even need to use both grates? Do I need more wood chunks with that much meat? And how much is that much cold mass going to effect my temps, the stall, ect?
Thank you all for whatever help you can give me.
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2014 Weber Smokey Mountain 22.5 Last edited by asmonro; 04-14-2014 at 12:53 PM.. Reason: spelling |
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04-14-2014, 01:07 PM
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#2 |
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somebody shut me the fark up.
  Join Date: 08-22-13
Location: Fort Wayne, Indiana
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You can't fit 4 butts on one rack?
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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04-14-2014, 01:11 PM
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#3 |
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Full Fledged Farker
Join Date: 08-11-08
Location: DC Metro
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How large are the butts you are cooking? You should be able to fit three 8-10 pounders on one grate. As for additional fuel, it should not be an a lot (if any) additional fuel.
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[LIST][*]250 gallon, custom reverse flow smoker with warming cabinet aka Hawg Coffin[*]120 gallon reverse flow aka Hog Coffin (retired)[*] 22 and 18.5 WSM[*]Known as Spatulaman[*]Owner of Plate BBQ LLC[/LIST] |
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04-14-2014, 03:37 PM
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#4 | ||
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Got Wood.
Join Date: 08-13-13
Location: Brownsburg, Indiana
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Quote:
Quote:
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2014 Weber Smokey Mountain 22.5 |
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04-14-2014, 03:39 PM
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#5 |
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Full Fledged Farker
Join Date: 08-11-08
Location: DC Metro
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Shouldn't be that tight. I've done 4 seven pounders on one rack of my 18.5. You'll be fine.
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[LIST][*]250 gallon, custom reverse flow smoker with warming cabinet aka Hawg Coffin[*]120 gallon reverse flow aka Hog Coffin (retired)[*] 22 and 18.5 WSM[*]Known as Spatulaman[*]Owner of Plate BBQ LLC[/LIST] |
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04-14-2014, 04:07 PM
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#6 |
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is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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Fuel, and wood should be the same.
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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04-14-2014, 04:17 PM
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#7 | |
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Babbling Farker
  Join Date: 12-16-13
Location: Rome, Italy
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Quote:
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[B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B] |
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04-14-2014, 04:19 PM
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#8 |
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is One Chatty Farker
Join Date: 12-23-13
Location: DFW, TX
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Difference between the grates depends on what you use in or instead of your water bowl.
With an empty bowl, I get about 20-25F difference between the two in a 22". With water, it's much less, more like 5-10F. |
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04-14-2014, 05:00 PM
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#9 |
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Got Wood.
Join Date: 08-13-13
Location: Brownsburg, Indiana
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I've been using the water pan empty, just foiled over. 25 higher or lower?
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2014 Weber Smokey Mountain 22.5 |
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