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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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Unread 02-12-2010, 04:03 PM   #16
barbefunkoramaque
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someone else here said they do it on a weber. I was assuming there would be a difference between my 6000 pounds of mass cooling down and a weber cooling down but maybe not.

Thats the thing here... one method may suck on another apparatus.


Hey Chris - could you define "this?" as in when you saod "do this."
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Unread 02-12-2010, 04:12 PM   #17
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Do This, was in reference to your Billy Wall cool down method, which I have also heard about from him.

I think there would be a big difference in yours cooling down from a WSM or UDS too. With a WSM, it is nigh impossible to shut down without some air getting in, making for a sooty result I would guess. That is why I wondered if the Weber option you mentioned was removing the middle section and lid off of the lower section to let it cool. A UDS would be easier, just shut the intakes (if they are ball valves) and cap the exhaust, but I still wonder if while hte fire chokes it would produce sooty flavors. I think remvoing any additional smoke is key (besides the obvious cutting off the heat), and in a unit like UDS or WSM, you would need to separate the fire from the unit completely I would imagine.

For this to work best I am imagining a slow cool down sounds like it is the magic, I could be wrong. I think I misunderstood you in that you were talking with a brethren who was testing how to do your cooldown method on a weber, not that they had mentioned trying it themselves and you were mentioning that. So I thought you knew more about what they were trying.
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Duh.
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Unread 02-12-2010, 04:16 PM   #18
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Don't forget surface to volume ratio (Or maybe you didn't?) too, density of materials and heat retention of materials. Unless it's fairly hot outside (Which happens in Memphis occasionally) the temp comes down pretty quickly in my smoker. I need to insulate it with a welding blanket I think.
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Unread 02-12-2010, 04:25 PM   #19
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I'm probably going to try it in the WSM to see how it works. I tossed the water pan that came with mine and replaced them with the deeper Brinkmann pans filled with sand. That could work as a good heat sink for a while with the middle section (lid attached) removed from the bottom bowl and on a clean surface.
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Duh.
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Unread 02-12-2010, 04:34 PM   #20
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A HEAT SINK! I hadn't thought in that direction.
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Unread 02-12-2010, 04:35 PM   #21
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I have not had good success with cooling down the kettle with the ribs in place when it has a full load of coals burning. But, I have managed to hit that point twice where the coals were dying down just as the cool down had to happen. That was magic. They burned out clean and the flavor and texture of the ribs was excellent. Kettles just do not have the mass otherwise.
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Unread 02-12-2010, 05:05 PM   #22
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Tell me more about Mindy Vega.
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Unread 02-12-2010, 05:22 PM   #23
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Ok im confuzed...
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Unread 02-12-2010, 07:41 PM   #24
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Yeah I cant remember who (I have to delete my box often) wrote me about webers and weeping and really I did not know so I asked him to find out. I am with you. what works with my big assed pit may not work with a small one, or it may be even better!

Quote:
Originally Posted by bigabyte View Post
Do This, was in reference to your Billy Wall cool down method, which I have also heard about from him.

I think there would be a big difference in yours cooling down from a WSM or UDS too. With a WSM, it is nigh impossible to shut down without some air getting in, making for a sooty result I would guess. That is why I wondered if the Weber option you mentioned was removing the middle section and lid off of the lower section to let it cool. A UDS would be easier, just shut the intakes (if they are ball valves) and cap the exhaust, but I still wonder if while hte fire chokes it would produce sooty flavors. I think remvoing any additional smoke is key (besides the obvious cutting off the heat), and in a unit like UDS or WSM, you would need to separate the fire from the unit completely I would imagine.

For this to work best I am imagining a slow cool down sounds like it is the magic, I could be wrong. I think I misunderstood you in that you were talking with a brethren who was testing how to do your cooldown method on a weber, not that they had mentioned trying it themselves and you were mentioning that. So I thought you knew more about what they were trying.
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Unread 02-12-2010, 07:43 PM   #25
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Quote:
Originally Posted by landarc View Post
I have not had good success with cooling down the kettle with the ribs in place when it has a full load of coals burning. But, I have managed to hit that point twice where the coals were dying down just as the cool down had to happen. That was magic. They burned out clean and the flavor and texture of the ribs was excellent. Kettles just do not have the mass otherwise.
Thats exactly what I have to do with my big pits. I even stir them up to get all the wood ignited a few minutes before I open and check for the last time. Then i damper down and we are on.

Sounds like the principles are identical. As I initailly advised, you have to get all that fuel ignited and flamed out.
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Unread 02-12-2010, 07:46 PM   #26
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you know... a little flutter of sentimentality happened. We as the brethren are coming full circle. we started out tweaking and over tweaking out pits, adding baffles and gaskets and water pans and sand and stuff to get a pit designed to put along hot and fast down to 225, then we upgraded to eggs and stokers and gurus and webers, stumps and spicewines... now we are tweaking out our pits again.

This makes me feel seriously all warm inside.
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Unread 02-12-2010, 07:53 PM   #27
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I am was trying new ways to improve my uds then i realized...K.I.S.S was the way to go, simple works best for me.
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