High Heat on a WSM: A pictorial guide - Page 3

Ag76 · 02-13-2011, 01:55 PM

Thanks. I have a WSM, but have not tried it out yet. I am looking forward to doing so. I too am a fan of the high heat method on my other pits as I rarely have time to spend 12-15 hours on a single cook.

El Lobo · 02-13-2011, 02:58 PM

Hey Saiko, that looks great. When you say 'finishing sauce' do you baste the butt at all with it, or is it more of a 'serving sauce'. If you also baste with it, at what point do you put it on.

Thanks

Saiko · 02-13-2011, 03:13 PM

Quote:

Originally Posted by El Lobo

Hey Saiko, that looks great. When you say 'finishing sauce' do you baste the butt at all with it, or is it more of a 'serving sauce'. If you also baste with it, at what point do you put it on.
Thanks

After I chop the pork, I mix in a little bit at a time till it tastes how I want it. People can still top a pork sammy or plate with a sweet tomato based sauce, even after the vinegar sauce has been mixed in.

jimithing78 · 02-13-2011, 08:01 PM

Thanks for the nice write up. Do you ever rotate your food between the two grates or do you find they tend to be done around the same time without rotating?

Phyphor · 02-13-2011, 10:13 PM

Thanks for taking the time to do this Saiko. Great info.

got14u · 06-19-2011, 09:48 PM

Nice play by play....I love my high temp briskets and just recently did a high temp butt. But thanks for the times and details, I hadn't kept any of my times for pork

bluenote07 · 06-19-2011, 10:17 PM

Great tutorial. I have a 18.5 WSM. I am new to this and after attending a class by Ed at KickAssBBQ I did some butts hot and fast. I had no trouble reaching 300 degrees using briquettes. No need to prop the side door open. If you try to go hotter you will need to do this. Lump works good but you can use briquettes IMHO.

mbshop · 06-19-2011, 10:29 PM

nice writeup ! another idea if you are going to do a lot of high temp cooks is to add another vent to the top lid. as the setup is now the single outlet is choking the flow of air for that purpose.

mykz26 · 06-19-2011, 10:43 PM

Great tutorial. I'm glad this thread got brought back up.

Zin · 06-19-2011, 11:27 PM

To get higher temps in your wsm add a 2nd top vent to the lid. I hate to crack the lid open or prop the door. If you want even higher heat add a 3rd vent to the lid. Now your exhaust ratio is equal to your intake ratio = High Heat.

02-13-2011, 01:55 PM	#31
Ag76 is One Chatty Farker Join Date: 08-13-05 Location: Tyler, Texas	WSM High Heat Method Thanks. I have a WSM, but have not tried it out yet. I am looking forward to doing so. I too am a fan of the high heat method on my other pits as I rarely have time to spend 12-15 hours on a single cook. __________________ 30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 3 Weber Kettles 2 WSMs

06-19-2011, 09:48 PM	#36
got14u is one Smokin' Farker Join Date: 01-07-10 Location: Phark-land WYOMING	Nice play by play....I love my high temp briskets and just recently did a high temp butt. But thanks for the times and details, I hadn't kept any of my times for pork __________________ Jerod ...................Life's hard; it's even harder when your dumb. John Wayne

06-19-2011, 10:17 PM	#37
bluenote07 Knows what a fatty is. Join Date: 06-22-10 Location: Apple Valley, MN	Great tutorial. I have a 18.5 WSM. I am new to this and after attending a class by Ed at KickAssBBQ I did some butts hot and fast. I had no trouble reaching 300 degrees using briquettes. No need to prop the side door open. If you try to go hotter you will need to do this. Lump works good but you can use briquettes IMHO. __________________ Doug WSM 18.5" Weber Genesis Weber One Touch Gold 22.5" [COLOR=purple]Purple[/COLOR] Super-Fast Thermapen Maverick ET-732

06-19-2011, 10:29 PM	#38
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	nice writeup ! another idea if you are going to do a lot of high temp cooks is to add another vent to the top lid. as the setup is now the single outlet is choking the flow of air for that purpose. __________________ george spam, can't live without it

06-19-2011, 10:43 PM	#39
mykz26 Full Fledged Farker Join Date: 06-01-11 Location: Fresno, CA	Great tutorial. I'm glad this thread got brought back up. __________________ Mike..Char-Broil Silver Smoker/OTS/WSJ

02-13-2011, 02:58 PM	#32
El Lobo is one Smokin' Farker Join Date: 01-18-11 Location: Great White North	Hey Saiko, that looks great. When you say 'finishing sauce' do you baste the butt at all with it, or is it more of a 'serving sauce'. If you also baste with it, at what point do you put it on. Thanks

02-13-2011, 08:01 PM	#34
jimithing78 Full Fledged Farker Join Date: 06-11-09 Location: Plano, TX	Thanks for the nice write up. Do you ever rotate your food between the two grates or do you find they tend to be done around the same time without rotating?

02-13-2011, 10:13 PM	#35
Phyphor On the road to being a farker Join Date: 09-20-09 Location: Lowell Arkansas	Thanks for taking the time to do this Saiko. Great info.

06-19-2011, 11:27 PM	#40
Zin is One Chatty Farker Join Date: 05-23-11 Location: South, Texas	To get higher temps in your wsm add a 2nd top vent to the lid. I hate to crack the lid open or prop the door. If you want even higher heat add a 3rd vent to the lid. Now your exhaust ratio is equal to your intake ratio = High Heat.

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