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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 04-02-2006, 06:23 PM   #16
Bigmista
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Quote:
Originally Posted by GitUrDone
Yes I have one Its fun to use The plugs on the side control temp
Rocky has the thing dialed in GREAT Pork Butt direct fire
Leave the lid of temps rise (more air) and you can finnish chicken
Just dont get the old one too small
oh yes I have not had to add fuel the fire outlasts the meat even on Butts
DONT use new Kingsford Lump was too hot I use ol Kingsford or Royal or Duraflame

Call Rocky I talked to him 60 min before I decided to buy

Yes the smell is wonderful ,Crispy Bark on the Butts
Thom,

How does it work with briskets?
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Old 04-02-2006, 06:41 PM   #17
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Oh yes crisp fat side they are great
You do have to turn the meat but its
a different effect than the off set
If I am cooking for ME I use the BDS
PM Ill call ya if you have Questions
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Old 04-02-2006, 06:42 PM   #18
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GitUrDone,

Two more questions, if you don't mind, what is the procedure for cleaning the ash? Do you prefer using lump or briquetts?
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Old 04-02-2006, 06:54 PM   #19
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Briquetts NOT new Kingsford
Lump burns too hot
Cleaning ash next day I dump
whole drum into lined metal trash can
Then wash er down
Pm me Ill call you if you want
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Old 04-02-2006, 07:44 PM   #20
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hey guys,
what if i take the water pan out of a wsm and cook on the top rack? would i have similar results.
phil
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Old 04-02-2006, 07:48 PM   #21
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Quote:
Originally Posted by rookiedad
hey guys,
what if i take the water pan out of a wsm and cook on the top rack? would i have similar results.
phil
Probably--YUP

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Old 04-02-2006, 11:01 PM   #22
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Quote:
Originally Posted by rookiedad
hey guys,
what if i take the water pan out of a wsm and cook on the top rack? would i have similar results.
phil
That's a big 10-4 good buddy.
(and easier to clean)
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Old 04-03-2006, 08:23 AM   #23
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I've known Rocky for years. If I remember right, he worked with the guy that made the little drum smoker when he did the big drum smoker.

He also donated some of these to be sent overseas to our young men fighting over there. He got with some people that chipped in for shipping and other stuff. They went with charcoal, gloves, etc. Hope it all worked for them over there.

I bought my big mobile smoker from him used. He had it made to his specs and then ended up wanting a smaller one.
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Old 04-03-2006, 11:45 AM   #24
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So that is where your "bigass Ortone" came from, huh? I was participating on Rocky's forum when he was going through the decision makeing process to buy that thing, and while he was waiting for it. Ed makes a hell of a pit.
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Old 04-03-2006, 04:21 PM   #25
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Quote:
Originally Posted by thirdeye
Here is a blast from the past....Did yours resemble ours?


We had one of those brick bbq pits. Darn I miss that thing over on east 5th street in mitchell south dakota.
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Old 04-03-2006, 06:17 PM   #26
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I just called my brother in South Georgia and found out he still has a pit exactly like this at the old home place. it is made of white brick. They have a basket-like grate that hangs down in the "chimney" that they use to smoke meat. There is a grate that goes over the front part for open cooking and grilling.
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Old 04-03-2006, 09:22 PM   #27
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Quote:
Originally Posted by rookiedad
hey guys,
what if i take the water pan out of a wsm and cook on the top rack? would i have similar results.
phil
IMHO
You wont be able to stay at 225/235 Range The WSM will run hotter
That will effect you big time The BDS distance meat to coals comes in handy
But do try chicken that way I think you will like the panless WSM there
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Old 04-03-2006, 09:54 PM   #28
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In the WSM, the distance to the coals will be less, but you can keep the temps down into the 235° range... I've done it many times. The trick is to control the temp as it ramps up. Keep the vents all but closed and the lid on. If you let the fire get away from you, it is very difficult to get the temps back down...

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Old 04-04-2006, 08:32 AM   #29
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James Sorry but that would be a pain in the smoker I dont think its practical IMHO You wouldnt be able to open the lid much what once? even the side door would cause a problem So how do you do long smokes?
But to each his own.
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Old 04-04-2006, 06:10 PM   #30
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Usually when I'm using the WSM, I use sand in the pan... but I have cooked butts and briskets without the pan in place. As long as you don't let the temps get away from you, you can cook pretty much the same as with the pan in place. You can lift the lid from time to time if you want to baste and the meat will need to be flipped a couple of times... but, it can be done, it's not difficult and the food turns out pretty danged good...

To be honest tho... If I want the fat in the fire flavor I will usually use my ugly barrel cooker. For large Q sessions, one of both of the offsets get fired up. For everyday Q'n the WSM gets used and usually with the sand pan in place, but on occasion...

James
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