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Started By
Message
1
Posted on 8/11/15 at 2:32 pm to TigerWise
quote:
They don't work worth a damn. I still have to use another thermometer.
I think the top thermometer works great. Once I know the difference between my grate temps and my dome temp, I just adjust accordingly.
Posted on 8/11/15 at 2:35 pm to KosmoCramer
What is the temp on your lid compared to the reading your getting with your other devices? 300 or so?
Posted on 8/11/15 at 2:39 pm to jmon
I didn't use a sensor for the BBQ, just the chicken. I just opened all the vents and let it go as hot as possible with 1 .5 chimneys of charcoal.
I got the how-to from the Virtual Weber Bullet. I would rate my attempt at an 8. I messed up the rub a little and tore the skin a little bit when I flipped them over for the sear.
They taste awesome though.
I got the how-to from the Virtual Weber Bullet. I would rate my attempt at an 8. I messed up the rub a little and tore the skin a little bit when I flipped them over for the sear.
They taste awesome though.
Posted on 8/11/15 at 2:42 pm to KosmoCramer
did the skin turn out crispy?
Posted on 8/11/15 at 2:46 pm to PapaPogey
Pretty crispy, but not perfection.
I think I needed to obviously pat it dry then let it dry out a bit. I cooked them right out of the bag after I rinse and butchered them.
This post was edited on 8/11/15 at 2:49 pm
Posted on 8/11/15 at 2:52 pm to KosmoCramer
Do yourself a favor and do an overnight or all day pork butt on your WSM using the minion method. If you do one all day, get some ribs and do the 2-2-1 method while that's going on. You will NOT be dissapointed! 
Posted on 8/11/15 at 2:52 pm to KosmoCramer
Looks very tasty my man!
Posted on 8/11/15 at 2:53 pm to jmon
I most definitely will be doing all of that. I think my crown jewel will be brisket.
I love brisket way more than pulled pork.
Definitely some ribs as well.
I love brisket way more than pulled pork.
Definitely some ribs as well.
Posted on 8/11/15 at 3:01 pm to KosmoCramer
I've done brisket a few times on my WSM, and recently acquired an offset. My next brisket will be on the offset for comparison. The surface area of the 18-1/2" WSM is not conducive to a large brisket, and small briskets are not appealing to me. Let us know how the brisket turns out.
Have you done any mods to your WSM yet, i.e. clay saucer wrapped in foil placed in water pan in lieu of water in bowl, eyelet hole for probes, temp gauge in lid?
Have you done any mods to your WSM yet, i.e. clay saucer wrapped in foil placed in water pan in lieu of water in bowl, eyelet hole for probes, temp gauge in lid?
Posted on 8/11/15 at 3:04 pm to jmon
The WSM I bought already has a thermometer in the top and had a small hole in the side with an accompanying rubber insert(pic below) that accepts a meat probe and a temperature gauge.
I bought a rib rack as well.
When I did the chicken today, I just lined the water pan with foil and left it empty for max heat with limited fuel.
I bought a rib rack as well.
When I did the chicken today, I just lined the water pan with foil and left it empty for max heat with limited fuel.
Posted on 8/11/15 at 3:08 pm to KosmoCramer
guys in alabama would get in trouble with that thing
Posted on 8/11/15 at 3:10 pm to KosmoCramer
My first 2 smokes I've been RRREEALLY hot in my WSM. First smoke I was at 415 and could not for the life of me get it to drop so I started over. Second time I was at 375 within 10 minutes and had to wait about 30 min to get down to temp. I know my problem the first time, but I was really confused the second time around and I used much less charcoal. With all vents closed I couldn't drop under 300.
Posted on 8/11/15 at 3:14 pm to PapaPogey
Do you have water in your pan, how much lit charcoal are you starting with?
Water will help moderate the temp in a WSM and starting with a half full chimney of lit coals dumped onto unlit coals will run a lower temp then you have described. Always leave the top vent wide open and control your heat by adjusting the vents underneath. On overnight or longer than 12 hour smokes I run my bottom vents less than a 1/4 open if not using an ATC device.
Water will help moderate the temp in a WSM and starting with a half full chimney of lit coals dumped onto unlit coals will run a lower temp then you have described. Always leave the top vent wide open and control your heat by adjusting the vents underneath. On overnight or longer than 12 hour smokes I run my bottom vents less than a 1/4 open if not using an ATC device.
Posted on 8/11/15 at 3:15 pm to PapaPogey
Have you been using the minion method?
Posted on 8/11/15 at 3:29 pm to jmon
quote:
Do you have water in your pan, how much lit charcoal are you starting with?
second time, yes, and probably a chimney a little less than full of lit charcoal (obviously my problem)
quote:
Always leave the top vent wide open and control your heat by adjusting the vents underneath
I've always known to do this but have closed them all because it was too hot
quote:
Have you been using the minion method?
second time (last weekend) I did, but still had too much lit charcoal to start. I'm gonna start using a dozen or so lit charcoals poured into the middle of the pile like I've seen often
Until I get the whole temperature control thing down, I'm not doing anything other than chicken because chicken (especially dark meat) is really hard to frick up it seems. As frustrated as I've been with the temps so far, the thighs have been ridiculously good.
eta: I"M DETERMINED TO MASTER THIS THING BY YEARS END
This post was edited on 8/11/15 at 3:37 pm
Posted on 8/11/15 at 3:35 pm to KosmoCramer
Posted on 8/11/15 at 3:38 pm to IMATIGERFAN
quote:It's a great tool with poultry, especially. Try adding the same seasonings and aromatics to the pan that you use on the bird. It will enhance your bird.
Also, alot of people will tell you not to put anything in the water pan, I disagree, I fill it up with water,
Posted on 8/11/15 at 3:39 pm to PapaPogey
Minion method and no more than 20 lit briquettes is the way to go. I'm surprised a full water pan didn't help moderate your temp.
Were you using an independent temperature guage or relied on the stock gauge in the lid? I ask because the lid temp will be higher than what's at each grate level.
Were you using an independent temperature guage or relied on the stock gauge in the lid? I ask because the lid temp will be higher than what's at each grate level.
Posted on 8/11/15 at 3:39 pm to PapaPogey
Minion method and no more than 20 lit briquettes is the way to go. I'm surprised a full water pan didn't help moderate your temp.
Were you using an independent temperature guage or relied on the stock gauge in the lid? I ask because the lid temp will be higher than what's at each grate level.
Were you using an independent temperature guage or relied on the stock gauge in the lid? I ask because the lid temp will be higher than what's at each grate level.
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