Q_Done_Right
Knows what a fatty is.
- Joined
- Mar 13, 2017
- Location
- Chi-Town
After watching a video by Harry Soo, I want to make certain that I got everything correct. I'm going to be cooking a prime 17 lb brisket for Fourth of July along with 4 racks of St Louis ribs. I plan on using Post oak splits... to be specific B&B splits and I'm hoping they're not too long. If anybody has done some stick burner methods with a WSM please chime in here to give me some tips. Thank you
As someone who has owned all three sizes of the WSM family and attempted to use them as “stickburners,” I highly recommend you don’t actually try this. I’ve seen the Harry Soo video. You will need a consistent coal bed and a lot of extra air flow...like leaving the access door off. Problem is it will burn very hot this way using full splits...assuming you can even keep them burning clean all the time. Even with the water pan in and filled, temps can get out of hand easily, you’ll undoubtedly get a lot of nasty smoke at times and you can easily ruin your WSM doing this. They aren’t meant for it and it will be way harder than a traditional stickburner. If you want stickburner flavor then buy a stickburner.