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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 04-26-2008, 11:43 AM   #31
boatnut
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i'm a newbie to WSM's as well. just curious why you chose to put meat on rack closest to the coals? I just assumed the upper rack would be better? what do i know though!
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Old 04-26-2008, 02:13 PM   #32
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When your water pan does run empty, your temps will spike too. And if you leave it empty long enough, the drippings will start to burn and the stench alone will wake you up.

Don't ask how I know this.
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Old 04-26-2008, 02:52 PM   #33
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Agree w/ nonthink. You can get away with the stock Weber pan, but it may need refilling depending on the weather conditions & length of cook.

Where I live in So Cal, we get hot gusty, super-arid wind conditions called Santa Ana winds. When I've cooked during a Santa Ana wind, I've even evaporated all the water in the 2 gallon Brinkmann pan.

If you get a Brinkmann water pan, be advised they make two sizes. The larger diameter one is the one you want. Measure your WSM pan diameter and get the one that matches most closely.

http://www.brinkmann.net/Search.aspx?q=water%20pan
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Old 04-26-2008, 03:03 PM   #34
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Upper rack is usually hotter than the lower. Upper is my preference as well, however no big deal really the cook will just take a little longer.

Definitely go with the larger Brinkmann pan unless you're going to go waterless.
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Old 04-26-2008, 03:05 PM   #35
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This is the Brinkmann pan you want:

http://www.brinkmann.net/Shop/Detail...4-0002-0&id=67

I know it says Charcoal pan, but trust me I have several of these and it fits like a charm.
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Old 04-26-2008, 07:14 PM   #36
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OK follks...here is the finished results as promised.

didnt know about the upper grate until it was too late.....

ABTs with cream cheese/chive/onion/garlic mix large shrimp wrapped in bacon



And just as I pulled them



Wife loved the pork, but it was still pretty moist, not as pulled as I would have liked. I pulled it at 190 let it rest for 2 hours, guess may need to get it a little hotter.

Still tasted great though

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Old 04-26-2008, 10:38 PM   #37
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Looks great Kevin!
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Old 04-26-2008, 10:48 PM   #38
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Dude! You rocked it out. Great job. Welcome to the Brotherhood!
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Old 04-27-2008, 12:32 AM   #39
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Way to go!

Looks good
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Old 04-27-2008, 08:30 AM   #40
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Looks good from the pics Kevin. Nice smoke ring. Good bark.

I think Kevin has a new friend!
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Old 04-27-2008, 08:34 AM   #41
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Tasted great, even cold with some Rudys sause this morning.

It was just a little moist yet in the middle. I think it could have gained a few more degrees (or wonder how accurate my thermometer was) - Im no expert but I thought the pork should be a little dryer all the way through. Was kind of hard to disect in the center. Plenty done, just not what I was shooting for.

I had some issues with ash build up at the end which really was hurting my temps.

Definatly going to try a smaller butt next weekend, so I can monitor it during the day. I wonder if the temps were really stoking through the night while I was sleeping using up all the charcoal so fast. I must have went through 15lbs or so, which isnt too bad.

Definatly will cook on the upper grate as well. I thought I would have the ABTs going the same time but I put them on while I was resting the pork so it wasnt needed.


thanks guys...was a good time and wife was pretty excited.

- now what to do with all the pork, buddy ate some ABTs but had dinner plans so he didnt try the pork. So I have tons left over. Im sure the guys at work will love it.
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Old 04-27-2008, 08:39 AM   #42
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One little trick not mentioned before Kevin, but if you get a bone in butt, when it's done you'll be able to pull the bone out with no issue, and no meat stuck to it.
Also, if you have a temp probe in it, keep it away from the bone.

Food savers are you buddies, too.

Edit: And some lump charcoal will help your ash build up problem bigtime.
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Old 04-27-2008, 09:10 AM   #43
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Quote:
Originally Posted by Harbormaster View Post
One little trick not mentioned before Kevin, but if you get a bone in butt, when it's done you'll be able to pull the bone out with no issue, and no meat stuck to it.
That some good looking butt!

I cook mine until it gets to about 195ļ and then pull off the smoker. When I'm ready to pull it, I just open the foil and remove the blade bone and mix up in the juices that are still in the foil. You will need some temperature resistant gloves for this, but they are worth the money. The pork will be very juicy. You will know when the butt is done when the blade bone wiggles a little and begins to push out of the butt.

I usually cook on the top rack, but when you are making ABT's or other appetizers, it's easier to cook on the butt on the lower rack and the rest on the top rack.

To make cleanup a little easier, buy some of the wide aluminum foil and wrap the water pan. I've been cooking with the original water pan for a few years, cleaning it out each time and now with the foil, I just let the water evaporate and then throw away the foil.

Enjoy your new toy. I love my WSM.
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