Have I been a hot fast guy all along?

Beast Drinker · 02-10-2013, 02:51 PM

Now that I've done enough research to know that there actually is such a thing as hot and fast and low and slow, and that depending on who you ask, they both work just fine.

Case in point, MOST of my Q experience is actually using a kettle, I've owned the first one I bought for 10 years and , I love the WSM, but I accidentally did a hot fast cook a couple weeks ago, when I way overthought the cook and planned for blustery weather and fighting the wind to keep it warm enough Didn't happen. The Brisket wasn't what I planned on it being didn't have any leftovers though. But the more and more I think about it I prefer my bones when I cook them indirect on the kettle, I can turn out a nice butt on the kettle, turkey... whatever. at Higher than the low and slow WSM temps. I think I'm gonna start trying some new things with the WSM, like running Popdaddy's minimum of 270 temp... Chuckie and beans in NOW.... Lemme see if I can run with this. Funny how sometimes you need somebody else to remind you that you already know how to do something.

Bludawg · 02-10-2013, 02:54 PM

Glad you finally woke up

Beast Drinker · 02-10-2013, 05:23 PM

So what's the key to hot and fast with a bullet? No water, foil the pan, or NO pan?

Bludawg · 02-10-2013, 05:31 PM

Never cooked on WSM but a few decades a go in the ECB days I would run a dry foiled water pan or and or 2-3 " of "NEW" cat litter( cheap Dollar store) foiled over to run up the temps.

Beast Drinker · 02-10-2013, 05:38 PM

THE ONLY thing I don't like about the cooker is, EVERYBODY says they run HOT, I've never experienced that. I'd rather it did. Maybe a trip to the Virtual Weber bullet is in order. I got to be honest I like stuff from the WSM, but really, the kettle does me just fine most of the time. I don't get to Q for 20 people every weekend, I move too much for that. I mean I could have done my cook tonight WAY faster in the kettle with LESS fuel. Apparently I didn't have enough charcoal for anything other than low and slow in that thing. Started off nice though.

Bluesman · 02-10-2013, 05:41 PM

I run my WSM with a foiled water pan, and minion method. 275* tops in the summer and 250* in the winter. When I want HnF I go to the drum...........300*-350* No problem.

Beast Drinker · 02-10-2013, 05:54 PM

Might be time to add a weapon to my arsenal.

HnF is really what I do best.

fil · 02-10-2013, 06:29 PM

I can get mine to run at 325- 350 in the spring- summer- fall. I use playsand in the water pan, open all of the vents and put a small chip of wood under the lip if the dome.
Makes GREAT chicken!

fil

Beast Drinker · 02-10-2013, 06:35 PM

IMO there's no way I couldn't run a WSM hot, Maybe I'm looking for an excuse to buy a 26" kettle. The WSM was my Fathers Day present a couple years back, so it isn't for sale. I just got to figure it out and I'm sure my answer is out there.

02-10-2013, 02:51 PM	#1
Beast Drinker On the road to being a farker Join Date: 08-27-09 Location: Virginia Beach, Va Downloads: 0 Uploads: 0	Have I been a hot fast guy all along? Now that I've done enough research to know that there actually is such a thing as hot and fast and low and slow, and that depending on who you ask, they both work just fine. Case in point, MOST of my Q experience is actually using a kettle, I've owned the first one I bought for 10 years and , I love the WSM, but I accidentally did a hot fast cook a couple weeks ago, when I way overthought the cook and planned for blustery weather and fighting the wind to keep it warm enough Didn't happen. The Brisket wasn't what I planned on it being didn't have any leftovers though. But the more and more I think about it I prefer my bones when I cook them indirect on the kettle, I can turn out a nice butt on the kettle, turkey... whatever. at Higher than the low and slow WSM temps. I think I'm gonna start trying some new things with the WSM, like running Popdaddy's minimum of 270 temp... Chuckie and beans in NOW.... Lemme see if I can run with this. Funny how sometimes you need somebody else to remind you that you already know how to do something. __________________ 18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model

02-10-2013, 02:54 PM	#2
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Glad you finally woke up __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-10-2013, 05:23 PM	#3
Beast Drinker On the road to being a farker Join Date: 08-27-09 Location: Virginia Beach, Va Downloads: 0 Uploads: 0	So what's the key to hot and fast with a bullet? No water, foil the pan, or NO pan? __________________ 18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model

02-10-2013, 05:31 PM	#4
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Never cooked on WSM but a few decades a go in the ECB days I would run a dry foiled water pan or and or 2-3 " of "NEW" cat litter( cheap Dollar store) foiled over to run up the temps. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-10-2013, 05:38 PM	#5
Beast Drinker On the road to being a farker Join Date: 08-27-09 Location: Virginia Beach, Va Downloads: 0 Uploads: 0	THE ONLY thing I don't like about the cooker is, EVERYBODY says they run HOT, I've never experienced that. I'd rather it did. Maybe a trip to the Virtual Weber bullet is in order. I got to be honest I like stuff from the WSM, but really, the kettle does me just fine most of the time. I don't get to Q for 20 people every weekend, I move too much for that. I mean I could have done my cook tonight WAY faster in the kettle with LESS fuel. Apparently I didn't have enough charcoal for anything other than low and slow in that thing. Started off nice though. __________________ 18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model Last edited by Beast Drinker; 02-10-2013 at 05:39 PM.. Reason: more detail

02-10-2013, 05:41 PM	#6
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	I run my WSM with a foiled water pan, and minion method. 275* tops in the summer and 250* in the winter. When I want HnF I go to the drum...........300-350 No problem. __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 1983 WGA Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

02-10-2013, 05:54 PM	#7
Beast Drinker On the road to being a farker Join Date: 08-27-09 Location: Virginia Beach, Va Downloads: 0 Uploads: 0	Might be time to add a weapon to my arsenal. HnF is really what I do best. __________________ 18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model

02-10-2013, 06:29 PM	#8
fil Full Fledged Farker Join Date: 08-05-06 Location: Amarillo Tx Downloads: 0 Uploads: 0	I can get mine to run at 325- 350 in the spring- summer- fall. I use playsand in the water pan, open all of the vents and put a small chip of wood under the lip if the dome. Makes GREAT chicken! fil __________________ BBQ "Primitive summertime rite at which spirits are present, hunks of meat are sacrificed by being burnt on braziers by sauce-smeared men wearing old hats and aprons with cabalistic slogans, and human flesh is offered to insects." --Henry Beard

02-10-2013, 06:35 PM	#9
Beast Drinker On the road to being a farker Join Date: 08-27-09 Location: Virginia Beach, Va Downloads: 0 Uploads: 0	IMO there's no way I couldn't run a WSM hot, Maybe I'm looking for an excuse to buy a 26" kettle. The WSM was my Fathers Day present a couple years back, so it isn't for sale. I just got to figure it out and I'm sure my answer is out there. __________________ 18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model