WSM and Plateau

Spydermike72 · 05-25-2009, 07:46 AM

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 ??

beerguy · 05-25-2009, 07:54 AM

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!

Spydermike72 · 05-25-2009, 08:03 AM

Hey Beerguy, no guru just the standard Party. I hear ya on the meat not being predictable.... :)

Bbq Bubba · 05-25-2009, 01:14 PM

No pics.......

sfisch · 05-25-2009, 05:14 PM

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

ZBQ · 05-25-2009, 08:34 PM

Quote:

Originally Posted by Spydermike72

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?

sfisch · 05-26-2009, 11:51 AM

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

Scott

HeSmellsLikeSmoke · 05-26-2009, 12:00 PM

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?

Spydermike72 · 05-26-2009, 01:20 PM

Quote:

Originally Posted by sfisch

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 ??

Spydermike72 · 05-26-2009, 01:22 PM

Quote:

Originally Posted by sfisch

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

Scott

Correct, water in the pan.

sfisch · 05-27-2009, 08:18 AM

Uh, yes I have a WSM.

Scott

nthole · 05-27-2009, 08:26 AM

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.

garyk1398 · 05-27-2009, 08:58 AM

I'll trade ya my smokey joe for your Lang?

bigabyte · 05-27-2009, 10:16 AM

Quote:

Originally Posted by HeSmellsLikeSmoke

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.

michiana mark · 05-27-2009, 12:18 PM

Quote:

Originally Posted by Spydermike72

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.

05-25-2009, 07:46 AM	#1
Spydermike72 Babbling Farker Join Date: 07-17-06 Location: Flushing Michigan Downloads: 0 Uploads: 0	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 Ranch Kettle,Weber Performerl Certified Moink Baller President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know

05-25-2009, 07:54 AM	#2
beerguy is One Chatty Farker Join Date: 05-05-05 Location: Fredericksburg Va Downloads: 0 Uploads: 0	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 " Brinkman Gourmet Smoker(retired) Brinkman 2400 Pro (using sideburner as Charcoal starter)

05-25-2009, 08:03 AM	#3
Spydermike72 Babbling Farker Join Date: 07-17-06 Location: Flushing Michigan Downloads: 0 Uploads: 0	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 Ranch Kettle,Weber Performerl Certified Moink Baller President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know

05-25-2009, 01:14 PM	#4
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	No pics....... __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

05-25-2009, 05:14 PM	#5
sfisch is One Chatty Farker Join Date: 09-05-05 Location: Holly, Michigan Downloads: 0 Uploads: 0	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 R.S.S. BBQ Team-Sponsored by Bar's Leaks/Rislone Vice President, Great Lakes BBQ Assn Backwoods fatboy, onyx oven Certified Moink Baller, CBJ# 53817

05-26-2009, 11:51 AM	#7
sfisch is One Chatty Farker Join Date: 09-05-05 Location: Holly, Michigan Downloads: 0 Uploads: 0	Z, I know Mike cooked with water in the water pan. Scott __________________ Scott R.S.S. BBQ Team-Sponsored by Bar's Leaks/Rislone Vice President, Great Lakes BBQ Assn Backwoods fatboy, onyx oven Certified Moink Baller, CBJ# 53817

05-26-2009, 12:00 PM	#8
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	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-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

05-27-2009, 08:18 AM	#11
sfisch is One Chatty Farker Join Date: 09-05-05 Location: Holly, Michigan Downloads: 0 Uploads: 0	Uh, yes I have a WSM. Scott __________________ Scott R.S.S. BBQ Team-Sponsored by Bar's Leaks/Rislone Vice President, Great Lakes BBQ Assn Backwoods fatboy, onyx oven Certified Moink Baller, CBJ# 53817

05-27-2009, 08:26 AM	#12
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis Downloads: 0 Uploads: 0	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] WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

05-27-2009, 08:58 AM	#13
garyk1398 Babbling Farker Join Date: 08-05-08 Location: South O, Omaha, NE Downloads: 0 Uploads: 0	I'll trade ya my smokey joe for your Lang? __________________ Cookshack sm055, UDS, Smokey Joe, Southwest Pit, couple of Weber kettles, an old gasser, and a weed burner. Gary, KCBS -CBJ Certified Nebraska MOINK Baller, KCBS - CBJ Semper Fi, when in doubt empty the magazine

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