ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-24-2008, 01:19 PM   #1
Crentist
Is lookin for wood to cook with.
 
Join Date: 05-05-08
Location: Aliso Viejo, CA
Downloads: 0
Uploads: 0
Default Maiden Voyage of WSM

I have been lurking around on the site for a while. My experience at Stagecoach earlier this year along with this forum has fueled my obsession for smoking. Pulled the trigger this week and bought a WSM. I'm thinking of smoking 4 butts this weekend.

Quick question, Dr. Pepper marinade for butts or just brisket? I'm thinking of doing one with, one without.

Also, I have red oak, apple, and pecan. I'm thinking red oak because it's what I have the most of. Any thoughts?
Crentist is offline   Reply With Quote


Unread 10-24-2008, 01:33 PM   #2
aks801
Full Fledged Farker

 
aks801's Avatar
 
Join Date: 08-21-08
Location: Katy, TX
Downloads: 0
Uploads: 0
Default

From what I understand the first burn or two will run hot, due to no residue build-up yet. Just take that into account.

I've heard of Dr. Pepper for brisket, but not for butts. Doesn't mean it hasn't been done (I'm sure it has) and it could work out well.

Not familiar with red oak for smoking. I sure like the sound of an apple/pecan mix for pork.

Hey, congrats on the WSM! I'm still limping along with an ECB, but hope to pick up a new 22 WSM before too long.

Remember: no pics = didn't happen.
__________________
alan
The Line-up: 22.5 Weber OTS; 22.5 Weber WSM.
Gone but not forgotten: ECB (modded); New Braunfels Hondo stick burner.
"Been dazed and confused for so long it's not true"
aks801 is offline   Reply With Quote


Unread 10-24-2008, 02:32 PM   #3
Crentist
Is lookin for wood to cook with.
 
Join Date: 05-05-08
Location: Aliso Viejo, CA
Downloads: 0
Uploads: 0
Default

Yeah I might just do a brisket in the marinade and a couple butts with mustard and rub. Do you put rub on the brisket after the marinade too?

We just have a ton of red oak from doing tri tips. Hope it turns out ok. I'll make sure the camera is charged.
Crentist is offline   Reply With Quote


Unread 10-24-2008, 02:34 PM   #4
Mad Max
is Blowin Smoke!
 
Mad Max's Avatar
 
Join Date: 03-17-08
Location: Fort Mill, SC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Crentist View Post
I have been lurking around on the site for a while. My experience at Stagecoach earlier this year along with this forum has fueled my obsession for smoking. Pulled the trigger this week and bought a WSM. I'm thinking of smoking 4 butts this weekend.

Quick question, Dr. Pepper marinade for butts or just brisket? I'm thinking of doing one with, one without.

Also, I have red oak, apple, and pecan. I'm thinking red oak because it's what I have the most of. Any thoughts?

I usually use pecan and apple combined, never used red oak. When you get a chance stop by "Cattle Call" and introduce yourself. Just a friendly reminder.
__________________
Butts-N-Gutts BBQ Team
UDS (born on July 2008 )
Custom Brick BBQ grill
Weber 22.5 Blue Kettle (CL rescue)
Turkey Fryer
Superbly accurate, ferociously fast,
RED THERMAPEN

"Certified MOINK Ball Maker" 2008
www.southerntreats.blogspot.com
Mad Max is offline   Reply With Quote


Unread 10-24-2008, 02:36 PM   #5
Harbormaster
somebody shut me the fark up.
 
Harbormaster's Avatar
 
Join Date: 07-14-06
Location: Wyocena, WI
Downloads: 0
Uploads: 0
Default

I use oak and cherry on brisket in the WSM. Apple/hickory/pecan on butts.
Yes, after the marinade on the brisket you'll still want to rub it.
Love the WSM!
__________________
Clark
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 5 22.5" Bar-B-Q-Kettles; 1 18.5" Bar-B-Q-Kettle; 3 WGAs (EZ, DE, N); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU).
"For when democracy becomes tyranny, those of us with rifles still get to vote"
Harbormaster is offline   Reply With Quote


Unread 10-24-2008, 03:10 PM   #6
Professor Salt
is one Smokin' Farker
 
Professor Salt's Avatar
 
Join Date: 01-23-07
Location: Orange County, CA
Downloads: 0
Uploads: 0
Default

Hey welcome, neighbor. Were you with a team at Stagecoach?

Personally, I would inject big hunks of meat rather than marinate them. The flavor won't penetrate a pork butt.

And yes - the WSM will tend to run hotter for the first couple of burns. Make small adjustments to your vents, and let them settle for 15 minutes before making any further adjustments.
__________________
1/4 of the Four Q BBQ Team
I write for the LA Weekly,
OC Weekly and professorsalt.com
I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS.
Super-fast purple Thermapen
Professor Salt is offline   Reply With Quote


Unread 10-24-2008, 03:47 PM   #7
Crentist
Is lookin for wood to cook with.
 
Join Date: 05-05-08
Location: Aliso Viejo, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Professor Salt View Post
Hey welcome, neighbor. Were you with a team at Stagecoach?

Personally, I would inject big hunks of meat rather than marinate them. The flavor won't penetrate a pork butt.

And yes - the WSM will tend to run hotter for the first couple of burns. Make small adjustments to your vents, and let them settle for 15 minutes before making any further adjustments.
I'll add an injector to the shopping list. I'm thinking Bed Bath Beyond?

The wife and I won tickets on the radio. I like country music and all, but I found myself in the BBQ area most of the time. Was your booth near the AZ and the bean bag toss in the back?
Crentist is offline   Reply With Quote


Unread 10-24-2008, 03:56 PM   #8
Professor Salt
is one Smokin' Farker
 
Professor Salt's Avatar
 
Join Date: 01-23-07
Location: Orange County, CA
Downloads: 0
Uploads: 0
Default

BBB should work. FYI, I saw two different injectors at my local Ralph's last week. For the cheap plastic injectors, that's where I'd get mine. I tend to break injectors, even the "sturdier" metal ones, so I might go back to carrying two cheaper ones at contests.

My team was dead center in the middle row of the BBQ area. We had "callers" working the crowd on the PA system. You might remember being called into our booth by that. The State Department came to film us for a video documentary, which you can see here.

http://www.america.gov/multimedia/vi...oId=1634709538
__________________
1/4 of the Four Q BBQ Team
I write for the LA Weekly,
OC Weekly and professorsalt.com
I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS.
Super-fast purple Thermapen
Professor Salt is offline   Reply With Quote


Unread 10-24-2008, 04:04 PM   #9
Single Fin Smoker
is One Chatty Farker
 
Single Fin Smoker's Avatar
 
Join Date: 10-11-06
Location: Huntington Beach California
Downloads: 0
Uploads: 0
Default

WSM tip: cover your water pan with aluminum foil.
Reason #1, clean up is a hell of alot easier. You don't need the water anyways.
Reason #2, you can take a paper towel and dip it into what renders off that pork butt and brisket in the foil cover pan(after your cook of course) and wipe it all over the inside of that wsm.

I heard Bad bath and beyond is going out of business, you may be able to get an injector and whatever else you need pretty cheap.
__________________
Sidartha translated: Every wish fullfilled
Keiki Kai
UDS(Norco II)
WSM
Webber Kettle
True stainless kegerator w/cheap 1/2 barrel
10'6 EC single fin
10' Minchington 2-1 set up
Single Fin Smoker is offline   Reply With Quote


Unread 10-24-2008, 04:08 PM   #10
Single Fin Smoker
is One Chatty Farker
 
Single Fin Smoker's Avatar
 
Join Date: 10-11-06
Location: Huntington Beach California
Downloads: 0
Uploads: 0
Default

Yeah Country! Give us some pearls of wisdom!
__________________
Sidartha translated: Every wish fullfilled
Keiki Kai
UDS(Norco II)
WSM
Webber Kettle
True stainless kegerator w/cheap 1/2 barrel
10'6 EC single fin
10' Minchington 2-1 set up
Single Fin Smoker is offline   Reply With Quote


Unread 10-24-2008, 04:09 PM   #11
Crentist
Is lookin for wood to cook with.
 
Join Date: 05-05-08
Location: Aliso Viejo, CA
Downloads: 0
Uploads: 0
Default

Oh I absolutely remember now. Brown signs with white writing. Your "caller" kept calling my wife over. It's ok, she's a pretty girl I don't blame him. It got you a People's Choice ticket.

I remember the sauce was ridiculously good. Also if I remember correctly you had Spam. First time I had it and it was really good.
Crentist is offline   Reply With Quote


Unread 10-24-2008, 04:11 PM   #12
Professor Salt
is one Smokin' Farker
 
Professor Salt's Avatar
 
Join Date: 01-23-07
Location: Orange County, CA
Downloads: 0
Uploads: 0
Default

That's us. I was the one cooking the Spam.

Also, we have a rule here: no pics, didn't happen. We might have to apply that rule if you're gonna start braggin' on your pretty wife.
__________________
1/4 of the Four Q BBQ Team
I write for the LA Weekly,
OC Weekly and professorsalt.com
I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS.
Super-fast purple Thermapen
Professor Salt is offline   Reply With Quote


Unread 10-24-2008, 04:17 PM   #13
nonthink
Full Fledged Farker
 
nonthink's Avatar
 
Join Date: 07-18-06
Location: West Babylon, NY (long Island)
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Single Fin Smoker View Post
Reason #2, you can take a paper towel and dip it into what renders off that pork butt and brisket in the foil cover pan(after your cook of course) and wipe it all over the inside of that wsm.
I think the pork renderings rubbed in the inside of the WSM will get all rancid, as apposed to vegetable oil.
Since the WSM is enamel coated, I don’t think you really need to coat the inside.
__________________
Killer Of Threads


WSM w\ Stoker
Char-Broil Silver Smoker
Smokey Joe Gold
Weber Kettle (18 in.)
Kingsford Kettle (it came w\ the house)
Kenmore Gasser (I've grown tired of being a charcoal purest)
nonthink is offline   Reply With Quote


Unread 10-24-2008, 04:21 PM   #14
bowhnter
is Blowin Smoke!
 
bowhnter's Avatar
 
Join Date: 12-05-06
Location: Van Alstyne TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Single Fin Smoker View Post
I heard Bad bath and beyond is going out of business, you may be able to get an injector and whatever else you need pretty cheap.
That's Linens n Things going out. As of last week all their stuff was 10-30 % (most 10) off and you cannot use the 20% coupons.

Hopefully they will start getting up to the 40-50% off soon.
__________________
Mike

Primo Oval XL
Weber 18" One Touch
The Fastest Thermapen
bowhnter is offline   Reply With Quote


Unread 10-24-2008, 04:32 PM   #15
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

Welcome Brother Smoker...a butt or two is the perfect smoke to break in your new WSM. Plenty of knowledgeable folks here to help out.

Here are a couple of links to all things WSM as well...Good Luck and don't foget the pics.

http://www.virtualweberbullet.com/tipsfaq.html

http://www.virtualweberbullet.com/cook.html
__________________
Wine Country "Q" Competition BBQ Team
PNWBA Team Of The Year 2011, 2012, 2013, & 2014
Sponsored by Big Poppa Smokers, Simply Marvelous BBQ, Kosmo's Q, MAK Grills, and BBQr's Delight.
We cook on MAK Grills, WSM's, & BPS Drums.
JD McGee is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Mini WSM- Maiden Voyage... leinielover Q-talk 11 10-12-2011 11:42 AM
WSM Maiden Voyage nonthink Q-talk 27 04-10-2008 04:22 PM
WSM Maiden Voyage! EricQ Q-talk 14 01-20-2007 10:52 PM
Maiden Voyage for the WSM! Ron_L Q-talk 14 07-20-2005 10:52 PM
WSM Maiden Voyage tommykendall Q-talk 26 12-17-2004 01:41 PM

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

Loading



All times are GMT -5. The time now is 03:51 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2015 DragonByte Technologies Ltd.
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.