Critique what will be my biggest smoke ever.

[FiremanMike]

First, the basics - WSM 22, IQ110, I almost always cook at 250..

My oldest daughter graduates HS tonight, tomorrow the party is 11-2. My plan overall is 4 butts and 6 racks of ribs. Because we have to be at the school tonight at 5, my plan is to start the butts at 4:45ish tonight. I'm told that we won't be getting home until 9ish tonight, at which point I'll prep the ribs, toss them in the fridge, and go to bed. I'll wake up at 5, pull the butts, put the ribs on for 3 hours, then 2 hours of foil, then 30-45 mins of glazing. Overall I need about 18 hours out of my WSM.

So a few questions..

1. Competition vs blue bag? I'm worried the competition will burn too fast.

2. I plan on adding charcoal tonight at 10 o'clock, not sure the best way to do that. Do I just toss it in the side and on top of my already grayed ring of charcoal? Do I add some more hickory apple at that time? Up until now, my longest smoke was 12 hours, and I exhausted my fuel on that one without realizing it, although my WSM is is more seasoned now.

3. A followup to the last question, I'm planning on adding some hickory/apple in the morning when I toss the ribs on. Again, just toss it on top?

4. Refilling the water pan. Historically I don't refill my water pan. My take is that by the time the water is gone, enough fat has dripped down into the pan and now serves as the buffer. Is this still safe with this long of a smoke?


Also, any other tips that anyone can offer.. Thanks!

 

[lumpy76]

My water ran out once without me knowing and it started a grease fire. Watch out for that. I would always just start another chimney of coals when adding. I would also put some unlit under those.

 

[Big George's BBQ]

Cant answer all your questions as I dont have a WSM I would refill the water as it would probably help you maitain temp I would also season the ribs about an hour before putting them on As far as adding wood that depends how much you put on initially Congrats to your daughter and have fun

 

[darkoozy]

1. I ran wsm for 2 years, and found little difference between the 2 charcoals. Burn times on the blue is much longer especially with a full load. Stick with kbb

2. When I used to re-fuel, I would push the coals with a rake to one side of the basket, and fill the void with new coals this preserves the slow burn, and reduces the chances of bad smoke burn when you re-fuel

3. If you are not adding new meat, and meats already have bark, this is a waste of wood, they won't take on more smoke after the first few hours. Only add wood if fresh meats are going on

4. I would refill the pan, I know it's a pain, but you don't want to run it with just grease in there, it will smolder or catch fire and ruin the flavor of your meats.

 

[kds9547]

^^^^I think darkoozy nailed it.

 

[Blanton]

I would fill the ring as MUCH as you can to ensure 12 hours and refill in the morning. No sense in disrupting the cook after only 5 hours as it will not have burned that much up. Sounds like a sold plan. Best of luck to you.

 

[FiremanMike]

Thanks all, butts just went on, I'll update everyone in the morning and try and get some pr0n up tomorrow afternoon.

 

[bover]

Make it easy on yourself. Leave the butts on until they're colored up, then transfer them to your oven and shut the WSM down. Fire it back up when you're ready to put the ribs on. No refilling / refueling issues and you get the same end product.

 

[FiremanMike]

Naw, I'm too snobby to do that lol.

This isn't my first overnight cook, but it's my first refuel and cook more cook..

Ultimately what I'll do is just refuel in the morning when I get up to put the ribs on..

 

[Demosthenes9]

1. I ran wsm for 2 years, and found little difference between the 2 charcoals. Burn times on the blue is much longer especially with a full load. Stick with kbb

2. When I used to re-fuel, I would push the coals with a rake to one side of the basket, and fill the void with new coals this preserves the slow burn, and reduces the chances of bad smoke burn when you re-fuel

3. If you are not adding new meat, and meats already have bark, this is a waste of wood, they won't take on more smoke after the first few hours. Only add wood if fresh meats are going on

4. I would refill the pan, I know it's a pain, but you don't want to run it with just grease in there, it will smolder or catch fire and ruin the flavor of your meats.

^^^^I think darkoozy nailed it.

I'd disagree with the contention that the meat won't take on any more smoke after the first few hours. It will take smoke for as long as you apply it, though the amount absorbed in later stages will be less.

 

[FiremanMike]

I'll tell you what, fellas (and ladies..) The smoker has been struggling this whole time to get to temp, and has been on the low side of where I like to cook throughout. The IQ110 has been running non stop..

When I got up this morning, the fuel was almost exhausted (and I actually did add some charcoal last night) and it was very low, but fortunately the butts were done.. I added the ribs and pulled them at 3h like normal to foil them and they weren't anywhere near as dark as usual. I'm sure they'll be fine after foil, I'm just perplexed as to why this smoke has been so annoying. Is it simply the large quantity of meat in the smoker at once?

 

[darkoozy]

I'll tell you what, fellas (and ladies..) The smoker has been struggling this whole time to get to temp, and has been on the low side of where I like to cook throughout. The IQ110 has been running non stop..

When I got up this morning, the fuel was almost exhausted (and I actually did add some charcoal last night) and it was very low, but fortunately the butts were done.. I added the ribs and pulled them at 3h like normal to foil them and they weren't anywhere near as dark as usual. I'm sure they'll be fine after foil, I'm just perplexed as to why this smoke has been so annoying. Is it simply the large quantity of meat in the smoker at once?

Filling large quantities of meat will drop temps. If I am going to fully load my wsm, I'll overshoot my temps by 10 or even 20 degrees before loading up. You could help the IQ a little by opening vents till you hit your temps, then shut the vents down.