MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 05-25-2009, 07:46 AM   #1
Spydermike72
Babbling Farker
 
Spydermike72's Avatar
 
Join Date: 07-17-06
Location: Flushing Michigan
Default WSM and Plateau

A quick question, and this is probably for those that have had a chance to cook on different smokers. I recently "traded" my BWS Party (dont ask a long story and a bad move on my part) and started cooking on a WSM for home use. I have noticed that my Briskets and Butts seem to plateau more often on a WSM then it ever did on my Party.

Has anyone else noticed this ??
__________________
Mike
Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone
RSSBBQ.COM
Backwoods Competitor
Backwoods Party
Weber Performer
Certified Moink Baller
Past President of the Great Lakes BBQ Association

For those who fought for it, freedom has a flavor the protected will never know
Spydermike72 is offline   Reply With Quote




Old 05-25-2009, 07:54 AM   #2
beerguy
is One Chatty Farker
 
beerguy's Avatar
 
Join Date: 05-05-05
Location: Fredericksburg Va
Default

Mike, did you run a guru on the Backwoods? My WSM is predictable, but the meat isnt. Never know if a butt will hang and for how long. usually hangs about 160 for 90 mins then rises quickly. As long as i know this happens, its no big deal.

Only experience I have with the backwoods was cookin with 3eyz and he has all the toys from BBQ Guru. That was sweeeet!
__________________
I support PETA - People Eating Tasty Animals
Other half of the Cat Sass BBQ team

Traeger BBQ100
18.5 " WSM X2
Weber Gold Kettle 22 1/2"
Weber 18 1/2 "
22.5 " WSM X2
beerguy is offline   Reply With Quote


Old 05-25-2009, 08:03 AM   #3
Spydermike72
Babbling Farker
 
Spydermike72's Avatar
 
Join Date: 07-17-06
Location: Flushing Michigan
Default

Hey Beerguy, no guru just the standard Party. I hear ya on the meat not being predictable.... :)
__________________
Mike
Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone
RSSBBQ.COM
Backwoods Competitor
Backwoods Party
Weber Performer
Certified Moink Baller
Past President of the Great Lakes BBQ Association

For those who fought for it, freedom has a flavor the protected will never know
Spydermike72 is offline   Reply With Quote


Old 05-25-2009, 01:14 PM   #4
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

No pics.......
__________________
Owner of Bubba's BBQ & Catering L.L.C.
Beer Snob
I cook the #bestbrisketnorthoftexas. Get over it.
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Old 05-25-2009, 05:14 PM   #5
sfisch
is One Chatty Farker
 
sfisch's Avatar
 
Join Date: 09-05-05
Location: Holly, Michigan
Default

I'm thinking that temperature is temperature and it doesn't really matter what you are cooking it on, if its 225 on a WSM, and 225 on the BWS (that you traded and I will end up with someday), or 225 on the Lang, I cant see where its the cooker that causes the plateau, most likely it is the piece of meat, like Beerguy said.
Honestly, I cant see where the plateau's are caused by the WSM, you must learn to adapt to your piece of cooking equipment. Maybe we can get together some day between 6am and 11pm and I will show you how to cook on a WSM.

Scott
__________________
Scott
Rubbed, Smoked & Sauced BBQ Team
Sponsored by Bars Leaks/Rislone
Humphreys Battle Box
Chargriller Akorn, Akorn Jr.
Certified Moink Baller, CBJ# 53817
sfisch is offline   Reply With Quote


Old 05-25-2009, 08:34 PM   #6
ZBQ
is One Chatty Farker
 
ZBQ's Avatar
 
Join Date: 01-17-06
Location: Chillicothe, Ohio
Default

Quote:
Originally Posted by Spydermike72 View Post
A quick question, and this is probably for those that have had a chance to cook on different smokers. I recently "traded" my BWS Party (dont ask a long story and a bad move on my part) and started cooking on a WSM for home use. I have noticed that my Briskets and Butts seem to plateau more often on a WSM then it ever did on my Party.

Has anyone else noticed this ??
Hey Mike!

The only two that I can vouch for is the WSM and my Spicewine, never cooked on a Backwoods....yet.

I haven't noticed much of a difference overall...but...I have had a couple of briskets and a couple of butts that never did plateau.

On both cookers.

The most recent one was a few weeks ago on the Spicewine when I had a brisket that went to 190 in about 5 hours but when I did the poke test, that thing was like a big chunk of rubber. I ended up having to take it all the way up to 213 before it would pass the poke test. Turned out really nice. Ended up getting 2 referrals from it so it must not have been too bad.

Just a thought, did you ever callibrate your therms on the BWS?
Wonder if you were cooking a bit hotter than you thought you were?

I doubt if that is the case, just a thought........

Just curious, water in the pan or dry?
__________________
[FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT]
Great on chicken, burgers, brats, great on ribs too!
Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL]
[FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT]
[FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT]
[URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL]


[/FONT]
ZBQ is offline   Reply With Quote


Old 05-26-2009, 11:51 AM   #7
sfisch
is One Chatty Farker
 
sfisch's Avatar
 
Join Date: 09-05-05
Location: Holly, Michigan
Default

Z,
I know Mike cooked with water in the water pan.

Scott
__________________
Scott
Rubbed, Smoked & Sauced BBQ Team
Sponsored by Bars Leaks/Rislone
Humphreys Battle Box
Chargriller Akorn, Akorn Jr.
Certified Moink Baller, CBJ# 53817
sfisch is offline   Reply With Quote


Old 05-26-2009, 12:00 PM   #8
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Default

The most likely explanation is that every butt has its own cooking and plateau time. You just may hit a few longer time ones.

On the other hand, I have long suspected that radiant heat might affect the plateau time. I speculate that this is because radiant heat penetrates deeper than than the heat from convection. The BGE cooks a little faster than the WSM at the same temperatures and I believe this is the reason why.

I suppose it is possible that the new smoker radiates more heat than the WSM?
__________________
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
HeSmellsLikeSmoke is offline   Reply With Quote


Old 05-26-2009, 01:20 PM   #9
Spydermike72
Babbling Farker
 
Spydermike72's Avatar
 
Join Date: 07-17-06
Location: Flushing Michigan
Default

Quote:
Originally Posted by sfisch View Post
I'm thinking that temperature is temperature and it doesn't really matter what you are cooking it on, if its 225 on a WSM, and 225 on the BWS (that you traded and I will end up with someday), or 225 on the Lang, I cant see where its the cooker that causes the plateau, most likely it is the piece of meat, like Beerguy said.
Honestly, I cant see where the plateau's are caused by the WSM, you must learn to adapt to your piece of cooking equipment. Maybe we can get together some day between 6am and 11pm and I will show you how to cook on a WSM.

Scott
Do you have a WSM ??
__________________
Mike
Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone
RSSBBQ.COM
Backwoods Competitor
Backwoods Party
Weber Performer
Certified Moink Baller
Past President of the Great Lakes BBQ Association

For those who fought for it, freedom has a flavor the protected will never know
Spydermike72 is offline   Reply With Quote


Old 05-26-2009, 01:22 PM   #10
Spydermike72
Babbling Farker
 
Spydermike72's Avatar
 
Join Date: 07-17-06
Location: Flushing Michigan
Default

Quote:
Originally Posted by sfisch View Post
Z,
I know Mike cooked with water in the water pan.

Scott
Correct, water in the pan.
__________________
Mike
Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone
RSSBBQ.COM
Backwoods Competitor
Backwoods Party
Weber Performer
Certified Moink Baller
Past President of the Great Lakes BBQ Association

For those who fought for it, freedom has a flavor the protected will never know
Spydermike72 is offline   Reply With Quote


Old 05-27-2009, 08:18 AM   #11
sfisch
is One Chatty Farker
 
sfisch's Avatar
 
Join Date: 09-05-05
Location: Holly, Michigan
Default

Uh, yes I have a WSM.

Scott
__________________
Scott
Rubbed, Smoked & Sauced BBQ Team
Sponsored by Bars Leaks/Rislone
Humphreys Battle Box
Chargriller Akorn, Akorn Jr.
Certified Moink Baller, CBJ# 53817
sfisch is offline   Reply With Quote


Old 05-27-2009, 08:26 AM   #12
nthole
Babbling Farker
 
nthole's Avatar
 
Join Date: 08-11-03
Location: St. Louis
Default

Never had an issue with my WSM, but the radiant versus convection sounds logical. I also don't use water in the pan on the WSM, have used the sand mod and the clay pot mod. Don't know if either of those could be an issue. Suppose you could cook on the top grate and remove the heat sink and see if the plateu goes away.
__________________
Neil -- "Easy Bake Master"
NB Bandera [gone to heaven...conveniently located in Long Island, NY]
Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven
Pork Pistols BBQ
MOFO Illuminati

MOINK...It's what's for linner.
nthole is offline   Reply With Quote


Old 05-27-2009, 08:58 AM   #13
garyk1398
Babbling Farker

 
Join Date: 08-05-08
Location: Omaha, NE -western edge of town
Name/Nickname : Gary
Default

I'll trade ya my smokey joe for your Lang?
__________________
Cookshack sm055 and a weed burner.:crazy:

Gary, KCBS -CBJ
[FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT]
Semper Fi, when in doubt empty the magazine :rip:
garyk1398 is offline   Reply With Quote


Old 05-27-2009, 10:16 AM   #14
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
On the other hand, I have long suspected that radiant heat might affect the plateau time. I speculate that this is because radiant heat penetrates deeper than than the heat from convection. The BGE cooks a little faster than the WSM at the same temperatures and I believe this is the reason why.
I think this is evidenced by the faster cook times on a UDS cooking at the same temps as indirect heat cookers. As for why a Party would have more radiant heat, I don't know. That's not direct heat in the party.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Old 05-27-2009, 12:18 PM   #15
michiana mark
is one Smokin' Farker

 
Join Date: 04-28-07
Location: South Bend IN
Name/Nickname : Mark
Default

Quote:
Originally Posted by Spydermike72 View Post
A quick question, and this is probably for those that have had a chance to cook on different smokers. I recently "traded" my BWS Party (dont ask a long story and a bad move on my part) and started cooking on a WSM for home use. I have noticed that my Briskets and Butts seem to plateau more often on a WSM then it ever did on my Party.

Has anyone else noticed this ??
Have travis call me, I'll explain it to him, and then he can school you on how to cook on a WSM. Or you could just get sfisch to help you out.
__________________
Looking for the truth, in the thin blue smoke

Weber Silver 22.5X2, UDSx2
KCBS-CBJ #16571, Member GLBBQA
Roadmaster BBQ comp team
Proud member of the Blue Thermapen Association
Certified MOINKballer Class of 2008
michiana mark is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoking plateau - 6# - 13.5 hrs (so far) DaveMW Q-talk 60 03-13-2011 11:11 AM
OK so this plateau thing? stepheneleven Q-talk 23 02-15-2010 10:41 AM
Plateau?????????? Kenny 13 Q-talk 16 05-13-2008 08:17 AM
Plateau Continued (with pron this time) Pipin' Pig Q-talk 11 04-11-2008 09:10 AM
What is the longest plateau? Pipin' Pig Q-talk 14 04-10-2008 02:11 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:57 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts