Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
05-10-2013, 07:52 AM | #16 | |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
|
Quote:
My setup- -Empty foiled water pan. -No saucer. -All lump, 3/4 lit chimney. Target temp is aimed for by the timing of the closing down of the bottom vents. i.e., the higher the target, the longer I leave the intakes open full (w/ variables like ambient temp/wind considered). This is my basic approach to every WSM cook.
__________________
hopelessly, helplessly, happily addicted to a shipload of Webers |
|
|
05-10-2013, 10:33 AM | #17 | |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
|
Quote:
__________________
Matt...Sauk City, WI |
|
|
05-10-2013, 10:35 AM | #18 |
is one Smokin' Farker
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
|
Hmmm...on my 18", I use water, all 3 vents closed, and I settle in right about 240-250.
__________________
Meat Rushmore BBQ Team |
|
05-10-2013, 10:36 AM | #19 |
is one Smokin' Farker
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
|
Oh, I usually start with a full chimney for this. I still can get 12-15 hours out of a load, depending on the weather.
__________________
Meat Rushmore BBQ Team |
|
05-10-2013, 10:43 AM | #20 | |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
|
Quote:
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
|
|
05-10-2013, 07:25 PM | #21 |
On the road to being a farker
Join Date: 08-12-12
Location: Bristol, CT
|
I will try more coals. That just seems like it will make the load burn quicker. I am trying to figure out how people get 12 hour burns out of lump
__________________
WSM 22.5", Little Chief, Weber Spirit 300 |
|
05-10-2013, 07:32 PM | #22 |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
|
What is the reason to start w/ briqs?
"Smothering" the fire adds to length of burn. So, all lump + bigger chimney + cracked intakes = long, hot burn.
__________________
hopelessly, helplessly, happily addicted to a shipload of Webers |
|
05-11-2013, 08:01 AM | #23 |
On the road to being a farker
Join Date: 08-12-12
Location: Bristol, CT
|
I start with Briqs because they are easier to light in a chimney. I had been using crap lump and most of it would just fall through. Wicked Good is bigger but I still think it is easier to light KBB and put it on the lump
__________________
WSM 22.5", Little Chief, Weber Spirit 300 |
|
05-14-2013, 04:18 PM | #24 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
|
I fill up my charcoal ring to the top with fuel.
I light it in 3 places with a high output propane torch. I let it burn for about 10 - 15 minutes before putting the cooker together. I always leave the top vent fully open, unless I have a temperature problem. I start with the 3 bottom vents fully open, and close them off as I approach my target temperature. Most cooks have 2 fully closed, and the 3rd about 1/4 - 1/2 open. I do not use water. I was using a foiled clay flower pot base in the foiled water pan, now I just foil the water pan. If I use lump and let her rip, both my WSMs will go up to 375F or so. A WSM dome thermometer tends to read about 50F lower than the actual temperature at the top grate. Good luck.
__________________
"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] | |
|
05-14-2013, 04:34 PM | #25 |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
|
I'm running my 22.5 right now. 3 racks of baby's on the top, a pan of baked beans on the bottom. I'm using all RO lump,. full ring, foiled water pan dry. I have one bottom vent open and I'm running at 300. I'd like to be at 275, but I closed the vents a little to late. It's also pretty chilly here today only 45.
__________________
Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
|
05-14-2013, 06:50 PM | #26 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
|
Is there enough room on the grates for proper air flow. I've had 2 times when I had a tough time keeping the temp up. one was due to high winds, and the other was due to too much food in the cooker.
__________________
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 |
|
05-14-2013, 07:40 PM | #27 |
Full Fledged Farker
Join Date: 03-19-12
Location: waxhaw,nc
|
Don't rely on the temp gauge you get with the smoker. I have 2 WSM and either one of the temp gauges you get with the smoker work properly. Get a electronic thermometer and check out. Alo like everyone else said if you put water in the pan temp will go down.
__________________
2- 22.5 WSM , 150 Gallon Offset , 250 Gallon Reverse Flow |
|
05-15-2013, 07:28 AM | #28 | |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
|
Quote:
__________________
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
|
|
05-15-2013, 09:29 AM | #29 |
is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
|
What and how much of it were you cooking?
__________________
Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
|
Thread Tools | |
|
|