- Joined
- Aug 11, 2003
- Messages
- 12,888
- Reaction score
- 1...
- Location
- Chicago...
- Name or Nickame
- Professor Dickweed
Had the WSM going for 6 hours on little over half ring of K and hickory chunks.
About a 7# pork butt on the bottom rack in there the whole time, 4 bone in boobs and 2 fatties on top rack after nearly an hour.
Then started making the cheesy bread. Toasted the bread, made the butter spread and it was ready.
Not going to be able to let the cheese drip through with the butt on the bottom rack.
First peek in the charcoal ring, and its getting down to a handful of embers, but still pegging 245. I know I got 3 hours left on this butt to go.
Throw 6 coals of K into the charcoal chimney and light them up. Carry the top rack into the kitchen, unload and wrap food in foil and toss into un"lit" oven.
Wrap the entire top rack in HD foil. Only where the handles are is there room for air to flow up. Bingo! I know have a WSM heat shield!
Put the cheese bread on top with sliced chunks replace to top of WSM. Lift entire assembly and add 6 new lit coals. Pile up the remaining larger embers. Toss a handful of Jack Daniels chips on the little pile.
Reassemble, and with all those chips and such, plenty of smoke if making it into the top of the chamber.
I come back in a half hour, and I see 178* on the thermo. Lift the lid, cheesy bread is perfect, and no mess of melted cheese on the butt, as is was stopped by the foil.
Leave the rack wrapped in foil, add length to the probe tether, and poke it through the middle of the heat shield.
Holy chit, 178* on top, but 278* on the bottom.
I vent down, and keep at 255* for 3 hours.
Popped an instant read in after 9 hours, 201* no wrapping in foil. Foil and leave on counter for 2 hours.
Gonna reheat and pull today.
Now I'm sure I'm not the first to shorten the first level heat compartment, but Big Al's heat shield idea for the Bandera is what gave me the idea, personally.
Thanks Al, you saved me a chitload of fuel and time!!
About a 7# pork butt on the bottom rack in there the whole time, 4 bone in boobs and 2 fatties on top rack after nearly an hour.
Then started making the cheesy bread. Toasted the bread, made the butter spread and it was ready.
Not going to be able to let the cheese drip through with the butt on the bottom rack.
First peek in the charcoal ring, and its getting down to a handful of embers, but still pegging 245. I know I got 3 hours left on this butt to go.
Throw 6 coals of K into the charcoal chimney and light them up. Carry the top rack into the kitchen, unload and wrap food in foil and toss into un"lit" oven.
Wrap the entire top rack in HD foil. Only where the handles are is there room for air to flow up. Bingo! I know have a WSM heat shield!
Put the cheese bread on top with sliced chunks replace to top of WSM. Lift entire assembly and add 6 new lit coals. Pile up the remaining larger embers. Toss a handful of Jack Daniels chips on the little pile.
Reassemble, and with all those chips and such, plenty of smoke if making it into the top of the chamber.
I come back in a half hour, and I see 178* on the thermo. Lift the lid, cheesy bread is perfect, and no mess of melted cheese on the butt, as is was stopped by the foil.
Leave the rack wrapped in foil, add length to the probe tether, and poke it through the middle of the heat shield.
Holy chit, 178* on top, but 278* on the bottom.
I vent down, and keep at 255* for 3 hours.
Popped an instant read in after 9 hours, 201* no wrapping in foil. Foil and leave on counter for 2 hours.
Gonna reheat and pull today.
Now I'm sure I'm not the first to shorten the first level heat compartment, but Big Al's heat shield idea for the Bandera is what gave me the idea, personally.
Thanks Al, you saved me a chitload of fuel and time!!
It can't cost that much to ship them here can it?
