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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-28-2020, 05:38 PM | #16 |
is one Smokin' Farker
Join Date: 06-18-20
Location: Los Angeles, CA
Name/Nickname : Chad
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Thanks from: ---> |
11-30-2020, 06:31 AM | #17 |
Babbling Farker
Join Date: 03-06-10
Location: kentucky
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Nice
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Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's |
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Thanks from:---> |
11-30-2020, 07:03 AM | #18 | |
is Blowin Smoke!
Join Date: 02-28-12
Location: Paramus New Jersey
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How did you guys manage to keep the temps down so good..I tired using my rotisserie on my WSM 22. Temps were good for awhile then they got away from me. This always happens when I use the rotisserie and have to open the lid. Thanks DanB PS I did use lump and no wood.
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Rec Tec 590/WSM/CB Roti/Weber Hanging Rack\2 Mavericks/Therapan/Rib-O-Lator/Fireboard 2/KCBS. |
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11-30-2020, 05:35 PM | #20 | |
Full Fledged Farker
Join Date: 01-16-15
Location: Idaho
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Big Poppa UDS - WSM 18.5 - WSM 14 - Weber 22" kettle - smokey Joe - gasser |
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11-30-2020, 07:40 PM | #21 | |
is one Smokin' Farker
Join Date: 10-26-14
Location: Somewhere, somehow
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I also didn't fully load the ring with charcoal. I put a little more than a chimney full of unlit KBB in and spread it evenly. Then I fired up a full chimney and scattered that evenly on top. That seemed to be about the right amount. The temp held fairly steady throughout the cook, then started to trail off a little right about the time I took the meat off. I had very little charcoal left over. I let it run with all the daisy wheels wide open, but with the lid fully seated, until the smoke cleared up. That took about 45 minutes and had me up to about 305 by the time I put the meat on. I cracked the lid when I put the meat on, and the temp slowly rose to 330 - 350 and stayed in that range for the rest of the 2 1/2 hr cook. |
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1 members found this post helpful. |
12-01-2020, 01:41 AM | #22 | |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Not trying to hijack the OP's Beautiful bird but to DanB If your lookin', you ain't cookin'.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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12-12-2020, 09:33 AM | #23 | |
is Blowin Smoke!
Join Date: 02-28-12
Location: Paramus New Jersey
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Hi Then how will I know when it is done? The turkey was a rotisserie so I had to check temps in order do so I had to open the lid. DanB
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Rec Tec 590/WSM/CB Roti/Weber Hanging Rack\2 Mavericks/Therapan/Rib-O-Lator/Fireboard 2/KCBS. |
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