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 04-10-2010, 03:24 PM   #1
watertowerbbq
is One Chatty Farker
 
Join Date: 11-07-07
Location: Ankeny, IA
Downloads: 0
Uploads: 0
Default WSM Tip

I've been cooking with a WSM for quite some time now and learned something today that might help someone else out, so I thought I'd share it.

I've been working on my competition ribs now for quite some time and have been struggling. After a lot of practice and talking to some other cooks, I was beginning to wonder if I was cooking at too low of a temp. While I was wondering about the temp, I had an idea and it turned out to be true. Here is what I learned.

I had been cooking 2 racks of ribs on my 18 1/2" WSM with my DigiQII Guru attached near the edge of the rack. I did this to keep it out of the way of the ribs. Although the Guru was set at 250º, the temperature at the center of the grate was about 225º. It seems obvious now why that is happening but at the time, I didn't realize it. I should mention that my setup has a water filled water pan.

So, at least with the way I've got it set up, I can see 25º temp difference on the top shelf between the edge of the grate and the center of the grate.

Anyway, thought it might help. Ribs are in the smoker and the full experiment should be complete in about 4 more hours.
__________________
Matt
Head Cook Water Tower BBQ
BWS Extended Party - 2012
BWS Competitor (sold 2012)
WSM - 18.5" - 2009 (sold 2011)
WSM - 18.5" - 2004 (sold 2010)
Superfast Orange Thermopen
KCBS CBJ, Railroad Detective

Last edited by watertowerbbq; 04-10-2010 at 03:58 PM..
watertowerbbq is offline   Reply With Quote


Thanks from:--->
Unread 04-10-2010, 05:25 PM   #2
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Yep, I knew that, but thanks for sharing because there are people out there who may not know that. The heat comes up along the edge of the WSM, and food placed on the edge of the grate will cook faster, or even burn if you are not careful.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Unread 04-10-2010, 08:02 PM   #3
zydecopaws
Babbling Farker
 
Join Date: 01-15-09
Location: Battle Ground, WA
Downloads: 0
Uploads: 0
Default

Yep, temps at the edges are always higher than those in the center, even when you don't have water in the pan. As Chris said, that's how the heat circulates in a WSM...
__________________
No Excuses BBQ
BBQ, no excuses! Who cares about the weather?

MOINK Ball Wizard and ALF Award Recipient

Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and the CrockaQue
zydecopaws is offline   Reply With Quote


Unread 04-10-2010, 08:40 PM   #4
Rookie'48
Quintessential Chatty Farker

 
Rookie'48's Avatar
 
Join Date: 11-12-06
Location: Des Moines, Iowa
Downloads: 0
Uploads: 0
Default

Ditto - that's something worth remembering.
__________________
Dave Compton
KCBS MasterCBJ # 22569
Member of the 100+ Contest Club
Judge Number 6 competition BBQ team

Possibly the only judge ever to get an award from a bunch of cooks

UDS 075 UCB WSM and a bunch of other stuff.
Rookie'48 is offline   Reply With Quote


Unread 04-10-2010, 10:10 PM   #5
Jeff Selle
Full Fledged Farker
 
Join Date: 03-02-10
Location: Post Falls, Idaho
Downloads: 0
Uploads: 0
Default

Thanks watertowerbbq... I usually put the rack thermometer in the middle and put my meat probe in the middle of the ribs too... I was thinking about moving them to the outside, but now I won't...

The problem I have been trying to solve is overcooking the ends of my rib racks. The bones are falling off the ends before the racks are done in the middle... this seems to occur more dramatically when I use my Stoker.

I bought some ribs today and I plan to wad up tinfoil and press it between the waterpan and the wall of the smoker just below the ends of my ribs ... my theory is the tinfoil should divert the intense heat away from the ends of the racks and I hope this will give me a more even cook...

Anyone else having this problem? Anyone have a solution?
__________________
*2 Weber Smokey Mountain 18.5 & 22.5 w/Stoker
*Pre-1979 22.5-inch Red Weber Kettle
*Pre-1979 18.5-inch Red Weber Kettle
*1993 & 1998 Weber Performers
*Grill Dome Kamado smoker 18-inch
*El Cheapo offset smoker (CharBroil)
*4X8-foot trailered Santa Maria Grill
*Coveting a Weber Ranch Kettle
*Yellow splash-proof Thermapen
*Member of PNWBA/KCBS/West Slope BBQ Association
Jeff Selle is offline   Reply With Quote


Unread 04-10-2010, 10:23 PM   #6
watertowerbbq
is One Chatty Farker
 
Join Date: 11-07-07
Location: Ankeny, IA
Downloads: 0
Uploads: 0
Default Success!

And it worked!



__________________
Matt
Head Cook Water Tower BBQ
BWS Extended Party - 2012
BWS Competitor (sold 2012)
WSM - 18.5" - 2009 (sold 2011)
WSM - 18.5" - 2004 (sold 2010)
Superfast Orange Thermopen
KCBS CBJ, Railroad Detective
watertowerbbq is offline   Reply With Quote


Unread 04-10-2010, 10:28 PM   #7
Jeff Selle
Full Fledged Farker
 
Join Date: 03-02-10
Location: Post Falls, Idaho
Downloads: 0
Uploads: 0
Default

Nice!
__________________
*2 Weber Smokey Mountain 18.5 & 22.5 w/Stoker
*Pre-1979 22.5-inch Red Weber Kettle
*Pre-1979 18.5-inch Red Weber Kettle
*1993 & 1998 Weber Performers
*Grill Dome Kamado smoker 18-inch
*El Cheapo offset smoker (CharBroil)
*4X8-foot trailered Santa Maria Grill
*Coveting a Weber Ranch Kettle
*Yellow splash-proof Thermapen
*Member of PNWBA/KCBS/West Slope BBQ Association
Jeff Selle is offline   Reply With Quote


Unread 04-10-2010, 10:51 PM   #8
swamprb
somebody shut me the fark up.

 
swamprb's Avatar
 
Join Date: 10-27-06
Location: Bothell WA
Downloads: 0
Uploads: 0
Default

Probe holders RULE!

__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall
KCBS CBJ/PNWBA CBJ www.pnwba.com
swamprb is online now   Reply With Quote


Unread 04-11-2010, 12:00 AM   #9
GreasePig
is One Chatty Farker
 
Join Date: 07-03-09
Location: Fayetteville, AR
Downloads: 0
Uploads: 0
Default

Cool device swamp!

I too have singed the edges from time to time. Especially when I load it up too full (which I always seem to do)

Nice tip!
__________________
The beatings will continue until morale improves!
GreasePig is offline   Reply With Quote


Unread 04-11-2010, 12:27 AM   #10
Rookie'48
Quintessential Chatty Farker

 
Rookie'48's Avatar
 
Join Date: 11-12-06
Location: Des Moines, Iowa
Downloads: 0
Uploads: 0
Default

Day-um Matt, you've got some serious pull-back going on. Those are some nice lookin' bones right there!
__________________
Dave Compton
KCBS MasterCBJ # 22569
Member of the 100+ Contest Club
Judge Number 6 competition BBQ team

Possibly the only judge ever to get an award from a bunch of cooks

UDS 075 UCB WSM and a bunch of other stuff.
Rookie'48 is offline   Reply With Quote


Thanks from:--->
Unread 04-11-2010, 09:07 AM   #11
whodeyQ
Full Fledged Farker
 
Join Date: 03-17-09
Location: miamisburg ohio
Downloads: 0
Uploads: 0
Default

nice looking ribs, I drillled a hole through one of the screws that hold the upper grate and stuck a 12" deep fryer thermometer through that. I'm not sure how accurate it is.
__________________
18.5" WSM, 22.5" Weber Kettle, Weber Sprint 210, (2) UDS , KCBS, CBJ, orange Thermapen
whodeyQ is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
WSM Arrived and a free 22.5" Kettle! Tri-tip PRON inv3ctiv3 Q-talk 33 02-13-2011 02:36 PM
How long to cook Tri Tip Roast On A WSM gordi Q-talk 6 07-03-2010 04:58 PM
Tri-Tip = Sirloin Tip Roast? Nickos Q-talk 12 03-03-2010 01:11 PM
Chorizos and Tri Tip on the WSM | Pron Don Marco Q-talk 14 11-20-2007 05:53 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 02:58 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 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.