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View Full Version : Little Dick's WSM fix (with pr0n!)


LittleDick'sBBQ
04-29-2012, 09:44 AM
Greetings,

Wow....it was an eventful 24 hours in Little Dick's BBQ world. Almost out of NOwhere, I ended up with this addition to my BBQ arsenal

http://images5a.snapfish.com/232323232%7Ffp63554%3Enu%3D47%3A9%3E%3A45%3E259%3E WSNRCG%3D34%3C%3B86428%3B34%3Anu0mrj

My wife suggested we get the WSM to "have it in time to use for the summer," ...AND she LOVES me! :tongue:

I decided to do a pork shoulder as my inaugural schmoke. I picked up this baby at the supermarket

http://images5a.snapfish.com/232323232%7Ffp63593%3Enu%3D47%3A9%3E%3A45%3E259%3E WSNRCG%3D34%3C%3B%3B%3A568834%3Anu0mrj

Only AFTER I got home did I notice it is "enhanced" with pig juice, salt, and who-knows-what-else (read your labels, people!)!

I trimmed the skin and fat (saving the skin to make a football!) and liberally slathered said pork bomb with store-brand schpicy mustard

http://images5a.snapfish.com/232323232%7Ffp635%3B2%3Enu%3D47%3A9%3E%3A45%3E259% 3EWSNRCG%3D34%3C%3B%3B%3B659%3A34%3Anu0mrj

http://images5a.snapfish.com/232323232%7Ffp635%3A3%3Enu%3D47%3A9%3E%3A45%3E259% 3EWSNRCG%3D34%3C%3B%3B%3A568934%3Anu0mrj

I then added a rub (brown sugar, black pepper, salt, paprika). I had some MAJOR crusty brown sugar lumps (i.e. ROCKS). Solution: food processor!

http://images5a.snapfish.com/232323232%7Ffp635%3A8%3Enu%3D47%3A9%3E%3A45%3E259% 3EWSNRCG%3D34%3C%3B%3B%3B659%3B34%3Anu0mrj

I brought Oskar (the WSM's new name; German, "and it is reminiscent of Oscar the Grouch's house!) outside, loaded the bottom with charcoal and wood chunks, and got ready for bed.

http://images5a.snapfish.com/232323232%7Ffp63566%3Enu%3D47%3A9%3E%3A45%3E259%3E WSNRCG%3D34%3C%3B%3B%3B65%3A234%3Anu0mrj

I got up at 0500 and got to fire-building. I dug a hole in the middle of the charcoal and wood and prepared a chimney with about 15 briquettes. I used Kingsford blue for this schmoke. I used hickory and apple chunks for schmoke

http://images5a.snapfish.com/232323232%7Ffp63595%3Enu%3D47%3A9%3E%3A45%3E259%3E WSNRCG%3D34%3C%3B%3B%3B65%3A334%3Anu0mrj

http://images5a.snapfish.com/232323232%7Ffp635%3C9%3Enu%3D47%3A9%3E%3A45%3E259% 3EWSNRCG%3D34%3C%3B%3B%3A569234%3Anu0mrj

http://images3a.snapfish.com/232323232%7Ffp733%3C9%3Enu%3D47%3A9%3E%3A45%3E259% 3EWSNRCG%3D34%3C%3B%3B%3B846%3B34%3Anu0mrj

By 0600 I had the pit temp. up over 250F and I got the meat on (top rack). I like getting the food going at a top-of-the-hour time, it helps me track the cooking time. I ran the Maverick ET-732 probes through the WSM door. I have a Cajun Bandit door, XL grommets, and high-flow fire ring on the way

http://images5a.snapfish.com/232323232%7Ffp635%3A3%3Enu%3D47%3A9%3E%3A45%3E259% 3EWSNRCG%3D34%3C%3B%3B%3B847234%3Anu0mrj
(this must be a few hours into the cook...look how CLEAN the WSM is!)

Here is the unit at the start of the cook. Most of the vapor is steam, so I did not smolder/overschmoke the meat

http://images5a.snapfish.com/232323232%7Ffp63578%3Enu%3D47%3A9%3E%3A45%3E259%3E WSNRCG%3D34%3C%3B%3B%3B65%3A534%3Anu0mrj

http://images5a.snapfish.com/232323232%7Ffp635%3C4%3Enu%3D47%3A9%3E%3A45%3E259% 3EWSNRCG%3D34%3C%3B%3B%3B65%3A434%3Anu0mrj

By noontime, I figured I should add a few racks o' St. Louis cut ribs, since I already had the fire going! I applied a liberal coating of Simply Marvelous Spicy Apple rub (I LOVE the Simply Marvelous products!)

http://images5a.snapfish.com/232323232%7Ffp63564%3Enu%3D47%3A9%3E%3A45%3E259%3E WSNRCG%3D34%3C%3B%3B%3B65%3A634%3Anu0mrj

Here (below) we are two-plus hours into the ribs and eight-plus hours into the pork. The internal temp. on the pork was only 163F and supper was planned for 1800. I ran up the white flag, pulled the meat, foiled it and finished it in a 300F oven

http://images3a.snapfish.com/232323232%7Ffp733%3C%3A%3Enu%3D47%3A9%3E%3A45%3E25 9%3EWSNRCG%3D34%3C%3B%3B%3B847334%3Anu0mrj

http://images3a.snapfish.com/232323232%7Ffp73463%3Enu%3D47%3A9%3E%3A45%3E259%3E WSNRCG%3D34%3C%3B%3B%3B65%3A734%3Anu0mrj

Shortly, I foiled the ribs and put them back on the WSM for 2 more hours. After being in the oven for two hours, the pork was up around 201F and passed the tenderness test. I took it out of the oven and placed it in the super-cooler to rest.

Meanwhile, I finished the two-hour foiled cook on the ribs and got a fire going on the 22.5 Weber OTG to grill the ribs. The fire was WAY too hot! Note to self: smaller fire to grill ribs! they were done after 10-13 minutes. I put them in a Pyrex dish in a warm oven.

NOW...the moment you've all been waiting for....the unveil/meat pr0n!

http://images5a.snapfish.com/232323232%7Ffp63578%3Enu%3D47%3A9%3E%3A45%3E259%3E WSNRCG%3D34%3C%3B%3B%3B65%3A834%3Anu0mrj

http://images5a.snapfish.com/232323232%7Ffp635%3B7%3Enu%3D47%3A9%3E%3A45%3E259% 3EWSNRCG%3D34%3C%3B%3B%3B847534%3Anu0mrj

http://images5a.snapfish.com/232323232%7Ffp635%3B9%3Enu%3D47%3A9%3E%3A45%3E259% 3EWSNRCG%3D34%3C%3B%3B%3B847634%3Anu0mrj

http://images5a.snapfish.com/232323232%7Ffp63634%3Enu%3D47%3A9%3E%3A45%3E259%3E WSNRCG%3D34%3C%3B%3B%3B65%3A%3A34%3Anu0mrj

Pulled pork, ribs, homemade baked beans, homemade BBQ sauce (ribs only), homemade macaroni and chesse (Dark-N-Stormy to drink)

http://images5a.snapfish.com/232323232%7Ffp635%3A%3B%3Enu%3D47%3A9%3E%3A45%3E25 9%3EWSNRCG%3D34%3C%3B%3B%3B65%3A%3B34%3Anu0mrj


I learned a LOT today. Rather than bore you, gentle reader, with ALL of the details, I just bore you with SOME!

Next time I will try:
-carefully reading the label on the meats I purchase (although we noticed nothing "wrong" with the enhanced pork)
-a foiled clay flower pot base instead of water in the water pan
-Stubbs instead of Kingsford charcoal

That's enough for now; I don't want to adjust too many variables at once.

Thanks for looking and "May the Pork be with you!"

Little Dick

thoraudio
04-29-2012, 09:52 AM
Very nice indeed.

Big_AL
04-29-2012, 10:06 AM
Nice looking plate of food! Isn't it fun to get a new toy, figure out how it works and make adjustments to it until it performs up to your expectations?

Ah! You've got me jonesing to do a cook today. Great post.

Mdboatbum
04-29-2012, 10:07 AM
There is nothing "wrong" with enhanced pork. A lot of people don't like it because you're paying for up to 15% water weight, but the trade off is you're less likely to dry out your meat. If I don't have time to brine my chicken, I'll often times seek out enhanced chicken as it's a shorter process from store to table.
I agree on the Stubbs charcoal. Awesome stuff.

LittleDick'sBBQ
04-29-2012, 10:09 AM
There is nothing "wrong" with enhanced pork. A lot of people don't like it because you're paying for up to 15% water weight, but the trade off is you're less likely to dry out your meat. If I don't have time to brine my chicken, I'll often times seek out enhanced chicken as it's a shorter process from store to table.
I agree on the Stubbs charcoal. Awesome stuff.

Thanks,

I'll BOLO the enhanced chicken, sounds like it is at least worth a try.

Little Dick

JS-TX
04-29-2012, 10:12 AM
Q looks great. Thanks for sharing. I bet the water in the water pan lesson will always be remembered. Messy huh? BTW I also like putting the meat on the pit at the top of the hour, it does make it easier to remember times.

LittleDick'sBBQ
04-29-2012, 11:19 AM
I bet the water in the water pan lesson will always be remembered. Messy huh? BTW I also like putting the meat on the pit at the top of the hour, it does make it easier to remember times.

Actually, the pan rinsed pretty clean with a soft-bristle brush. I WILL be adding a foiled flower-pot base.


BTW I also like putting the meat on the pit at the top of the hour, it does make it easier to remember times.

It does! :biggrin1:

Thanks,
Little Dick

DLR
04-29-2012, 11:33 AM
Yep,I have to agree with the others, it looks mighty fark'n tatsty.

BobM
04-29-2012, 11:35 AM
Nice job, good lookin' 'Q!

El Ropo
04-29-2012, 11:51 AM
The pulled pork looks real good. So easy a caveman could do it right? Love picnics for that.

BigBobBQ
04-29-2012, 11:57 AM
definatly turned out good for your first run on the new WSM, great job.

This is not your pork!
04-29-2012, 12:22 PM
Oh buy, how I envy you (on both, the WSM and the result). This is so mouth watering, I'll have to show the wife.

What I don't understand:


What's wrong with the WSM's water pan? What benefit should it have to put a clay flower pot into the water pan? My understanding is, that it makes sense to foil the water pan to make it easier for cleaning, or is there something else to be aware of?



Does the brand of charcoal really make a difference, and what's "stubbs"? Here there is no assortment of charcoal, you pretty much can only select between lump and briquettes, and their packaging does not reveal anything else about the content.



Did you not burn in / season the WSM before first use? It just looks so clean on your pictures, I thought is has to be run with a full load of fuel without food to seal it up and have a layer added to the inside for it not getting too hot or something like that.

criffaaa1
04-29-2012, 12:39 PM
congrats on the wsm, nice first cook.

BruceB
04-29-2012, 12:42 PM
Good job on your first cook. Another tip for you, if you're not using the bottom cooking grate, remove it, that will save you some cleanup as well.

LMAJ
04-29-2012, 01:26 PM
Nice first cook - congrats on the new cooker!

This is not your pork!
04-29-2012, 02:37 PM
What's a "super-cooler"? Is that such a bag or box for keeping things cold / warm? How long did the pork shoulder rest there?

glh17
04-29-2012, 03:05 PM
Nice cooker and great looking pork. I really like the looks of the CB door.

El Ropo
04-29-2012, 03:05 PM
Oh buy, how I envy you (on both, the WSM and the result). This is so mouth watering, I'll have to show the wife.

What I don't understand:


What's wrong with the WSM's water pan? What benefit should it have to put a clay flower pot into the water pan? My understanding is, that it makes sense to foil the water pan to make it easier for cleaning, or is there something else to be aware of?



Does the brand of charcoal really make a difference, and what's "stubbs"? Here there is no assortment of charcoal, you pretty much can only select between lump and briquettes, and their packaging does not reveal anything else about the content.



Did you not burn in / season the WSM before first use? It just looks so clean on your pictures, I thought is has to be run with a full load of fuel without food to seal it up and have a layer added to the inside for it not getting too hot or something like that.



Water pan is designed for people who don't know how to manage a fire via the intakes. When not using it, the WSM becomes a more efficient cooker, using less fuel. No water allows the WSM to be run at a higher temp for folks who don't want to waste 16 hours to cook a farking brisket. The same cook can be done in half the time at higher cooking temps with same or better results.

Water in a vertical cooker IMO is a crutch, just like using foil.

The clay saucer acts like a heat sink, it heats up and holds temp much better than a bowl of water. As long as the WSM is left closed, there is plenty of moisture inside the cooker and the meat to keep from drying out food.

Stubbs actually started out as an Austin Texas nightclub, they still host live music shows almost every day of the week, and offer good BBQ food to go along with the music. Over the years, they have expanded operations to include rubs, sauces, marinades, and an all natural charcoal briquette product. True American business icon.

The WSM is ready to go when assembled. But many folks will to a seasoning/cleaning burn to remove any manufacturing residue left on the inside before tossing on any food.

CarolinaQue
04-29-2012, 03:45 PM
I put play sand in my water bowl and fill it to about an inch from the top of it. I then double foil over the sand, pushing the foil down to form an area that can contain the drippings from the meat and keep them from running over and down into the coals. I just change the foil after each cook...works like a charm.

LittleDick'sBBQ
04-29-2012, 06:09 PM
....part of the solution!

http://images3a.snapfish.com/232323232%7Ffp73468%3Enu%3D47%3A9%3E%3A45%3E259%3E WSNRCG%3D353237887234%3Anu0mrj

Little Dick

LittleDick'sBBQ
04-29-2012, 06:16 PM
What's a "super-cooler"? Is that such a bag or box for keeping things cold / warm? How long did the pork shoulder rest there?

I'm glad you asked. The "super-cooler" is a lined, cordura, zip-top cooler that we bought to use on the boat. It'll keep stuff hot/cold MUCH longer than a plastic cooler. I put last night's pork shoulder in it and it lost only 2F in an HOUR. :razz:

It IS costly, but since we use it as a cooler also, it serves our purposes. A Cambro box is a uni-tasker AND the super-cooler is lighter, easier to carry, AND has side pockets that I use to carry containers of sauce, my knives, etc.

Thanks for looking,
Little Dick

SmokinAussie
04-29-2012, 06:23 PM
Nothing wrong with the enhanced shoulder at all. The problem is more with enhanced ribs. When people try and do a 3-2-1 cook with enhanced ribs, they always turn out mushy and overcooked.

In your case, you're shooting for a specific temp, not a time so your shoulder would have still been delicious.

As for the water pan, I like the sand idea, but I still like to use water. You don't really need to fill it right up though. Just tip in about 32Oz and that lasts a few hours. Evertime you check your meat, just top it up. It means you get a bit of steam without sucking the temp out of the WSM.

Cheers!

Bill

Cheers!

Bill

Veejanz
05-02-2012, 12:55 AM
Nice work! I love my WSM!

Riskyguy
05-02-2012, 11:40 AM
There really is no need for a clay pot in the water pan. Just foil it. No need for water either in my opinion.

Clayfish
05-02-2012, 11:54 AM
Great looking first cook on the WSM! You have got a summer of meaty fun ahead of you.

BTW, I'm also a 'Top of the hour' guy.

LittleDick'sBBQ
05-02-2012, 12:16 PM
What's a "super-cooler"? Is that such a bag or box for keeping things cold / warm? How long did the pork shoulder rest there?

Forgot to post this: http://www.bbq-brethren.com/forum/showthread.php?t=121690&highlight=dick+cooler

And this: http://www.polarbearcoolers.com/pola...r-coolers.html (http://www.polarbearcoolers.com/polar-bear-coolers/navy-48-pack-polar-bear-coolers.html)

Little Dick

K-Train
05-02-2012, 12:35 PM
"Actually, the pan rinsed pretty clean with a soft-bristle brush. I WILL be adding a foiled flower-pot base".

The foild flower pot saucer is the way to go, as is the cajun bandit door.

Grafixgibbs
05-02-2012, 01:05 PM
Good looking Q.

I hate brown sugar lumps. I make my own rub and use brown sugar in it and had the hardest time with the lumps. I then found if you dry out your brown sugar it works better.

Basically spread some on a cookie sheet and set the oven on the lowest setting. Put the cookie sheet with the sugar on it into the oven for about an hour. I usually stir it every 15 minutes or so. If it goes longer no big deal. I then pour it into a bowl breaking up the lumps and run it through a Tupperware chopper (One of these (http://order.tupperware.com/coe/app/tup_show_item.show_item_detail?fv_item_category_co de=10004&fv_item_number=P10051365000)). The blade chops up the big lumps. I also sift it to get out the large lumps and chop those up or feed them to the kids as candy. I then store it in an airtight container for later use.