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So I got a WSM...

thunderlounge

By thunderlounge
in Food and Travel

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thunderlounge

thunderlounge 8396

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Been wanting a Smoke, but still hoping they come out with a 4 probe option.

Currently using an iGrill2 (pre-weber): https://www.amazon.com/iDevices-IGR0009CAP5-iGrill-Bluetooth-Thermometer/dp/B0167Q3DTA/

I like it alright, but wish the range was better. Compromise for that is to connect with the tablet, and leave it in the living room or kitchen. Having 4 probes is nice. With a WSM you can run one on each rack, one in a brisket, and one in a pork butt for example.

 

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stc
stc

After 17 years of use I finally made my first mod to the wsm and added gaskets around the fuel door and lid. Had noticed some uncharacteristic leakage the last few cooks. Problem fixed, held temp like

TxTower
TxTower

Wagyu Brisket FTW Sent from my iPhone using Tapatalk

dcbc
dcbc

This is my finest hour.

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immortal13

immortal13 4059

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Picked up an 18.5" at Home Depot today. Put it together in about 30 min and really wanted to try out my new toy with several different types of meat. Did a rack of beef and a rack of pork ribs on the bottom level(4.5 hrs staying around 225) . Smoked a whole chicken and a pork loin on the top rack. I had plenty of room for more meat if I wanted, and I was very pleased with the results and the overall user-friendliness. 

Edited by immortal13
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thunderlounge

thunderlounge 8396

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2 hours ago, dcbc said:

Thanks.  That looks good, but I was hoping for something with more range or, preferably, wifi, so I could get alarms on my phone.

 

The iGrill works with your phone (or tablet.) Range is ok, but not great. With my WSM in the back, I lose signal a story up at the front of the house in the garage. It's bluetooth, so YMMV.

I do like the setup for it, and how it works otherwise. Of course the presets are a joke, but setting custom temps/ranges is simple. Plus the ability to use 4 probes is a nice option to have.

 

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Red Sundance

Red Sundance 6

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On 4/6/2018 at 5:16 PM, Landomatic said:

First off, I was told there would be no math.  Admittedly, I’ve never cooked on an 18.  But there’s no way in hell a 4 inch bigger charcoal ring takes 50% more charcoal.  Either way, I think the added space is worth the extra fuel.

I didn't say it would take 50% more charcoal, but it will take a lot more.  And I just remembered I forgot to go by Home Depot this weekend to pick up more charcoal. 

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Just for reference.  I'm not calculating volume.  And the measurements should be done from the ring you put the charcoal inside.  no math,etc.

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thunderlounge

thunderlounge 8396

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1 hour ago, dad said:

I’ve gotten the 22” to run pretty efficiently at 250 F using the snake method. The minion method makes too big of a hot coal bed and will cause it to spike too hot and finish fuel quicker.

I haven’t had that problem with mine. Light off with 20 or so lit, right in the middle. Granted I keep one vent closed the whole time, and the others end up barely cracked. Runs about 250 all day long. Eats up maybe 3/4 of a bag for a brisket.

Then again, I like the 250-275 range, so maybe that’s why.

 

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dad

dad 557

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I assume the "snake method" is pretty self explanatory? 


It’s just a C ring shape of charcoal around your charcoal ring. Maybe like three briquets wife and three tall. You just put about half of a chimney full of lit coal on one end and it will slowly burn around the ring. You can just keep extending the ring once it keeps burning for as long as you want.
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TornACL

TornACL 7792

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Anybody smoked bone marrow? Was thinking of throwing some bones on the WSM while the pork butts are cooking Saturday, as an appetizer.  Looks like it smokes for ~45 minutes and then you can take a knife and spread it on some good bread / toast / crackers for a little carnivore snack.

I assume I can go to any half decent butcher and get some bones cut lengthwise for smoking? Anyone ever buy any in DFW?

Edited by TornACL
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Spur08

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On 4/6/2018 at 11:13 PM, immortal13 said:

Picked up an 18.5" at Home Depot today. Put it together in about 30 min and really wanted to try out my new toy with several different types of meat. Did a rack of beef and a rack of pork ribs on the bottom level(4.5 hrs staying around 225) . Smoked a whole chicken and a pork loin on the top rack. I had plenty of room for more meat if I wanted, and I was very pleased with the results and the overall user-friendliness. 

I'd be careful putting your poultry on top and letting it drip on non-poultry below.  Could end up getting some bad juju on the lower meats.

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dcbc

dcbc 14644

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Speaking of poultry, I gave my WSM the day off today and dusted off my old Pit Barrel Cooker.  I definitely consider the WSM an upgrade, particularly for brisket.  But I'm glad I hung on to the PBC for overflow work or for times, like today, when I want to cook a chicken at the same time as something else and not worry about the chicken skin's not crisping or whatever else I'm cooking being cooked too high.  We'll see how the pork butt I still have on there will turn out, but it looks tasty so far.

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mdleast

mdleast 8518

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I also did pulled pork today. It was damn tasty though, if I’m being honest, I should have left on longer (which is really to say I know I need to get up earlier to start it if I know I’m shooting for a 7:00 dinner). So, if there is a high heat pork butt cook (as I’m also a big fan of the high heat brisket cook), I’m all ears. Still, either way, it was pretty damn tasty...

358b20c253d0f64dc0e296fd7cd209a2.jpg

08d51dda0950d2dc3306fa9519156291.jpg

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Baboontyme

Baboontyme 2881

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I mean you can definitely cook a butt high heat and get it done quicker and I don't think quality suffers. I have done mine 375 and wrapped them and put them practically on top of the damn firebox on an offset to finish them off and get them done quicker. So much fatty connective tissue I'm not sure it matters and people seem to love charred bark. But for a ~ 8 lb butt, you're still looking at 5- 6-7 hours at high temps, especially if you have to get a big ass offset up to 200+ (I know this is a WSM thread). 

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dcbc

dcbc 14644

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15 hours ago, Baboontyme said:

Mouth watering. How was the skin? Coarse ground black pepper?

Bite through delicious.  Not too crisp.  I just put some seasoning salt and coarse ground pepper on it after an olive oil rub. 

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dcbc

dcbc 14644

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14 hours ago, Baboontyme said:

I mean you can definitely cook a butt high heat and get it done quicker and I don't think quality suffers. I have done mine 375 and wrapped them and put them practically on top of the damn firebox on an offset to finish them off and get them done quicker. So much fatty connective tissue I'm not sure it matters and people seem to love charred bark. But for a ~ 8 lb butt, you're still looking at 5- 6-7 hours at high temps, especially if you have to get a big ass offset up to 200+ (I know this is a WSM thread). 

Mine cooked in exactly six hours.  I cooked it in the barrel.  So I'm assume the temp. was in the high 200s.

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dcbc

dcbc 14644

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34 minutes ago, texhorn said:

Glad to see this thread has been revived.

Needs more brisket pics though 

Okay.  Since Imgur messed up my last brisket pic twice, I'm going to post it one more time for posterity.  Sorry for the repeat.

j0_SLfmmxub_WSr_JN6x4w_Afb4_Xzf_y7u0_LOA

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dcbc

dcbc 14644

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18 hours ago, Spur08 said:
18 hours ago, dcbc said:
The other end was pencil width, but I got sloppy.

Sloppy drunk? Then I endorse this message

I was cooking brisket.  Your assumption is correct and your endorsement is accepted.

Edited by dcbc
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Hank_Hill

Hank_Hill 19931

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1 hour ago, Baboontyme said:

You should see some of the ones I've carved during my annual trip with the guys up to the lake. A casino trip, an empty little caesars pizza box and slices that looked like ribeyes come to mind. 

Pizza box cutting boards are underrated 

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dcbc

dcbc 14644

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I've had my WSM for about 6 months and have been really happy with the results.  I've been using water in the pan (foiled) except with poultry.  I've been reading about people using sand or a terracotta pot base.  What are people here using?  Cleanup is a nonissue since the pan is foiled, but if I can skip having to fill up that big ass bowl on the 22" WSM, so much the better.

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Baboontyme

Baboontyme 2881

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36 minutes ago, dcbc said:

So nobody is using clay pot bases or sand in the water bowl?

I'm not but I've read about it plenty of times. Don't see how it could hurt, water or sand, either just acts as a heat sink and temp regulator. The only thing I can think of is it might be a pain to cook high heat with an empty bowl as I do often if you fill it with sand. Also sand is heavier than water and the clips on mine that hold my water bowl on have become pretty malleable and bend easily. 

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dcbc

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16 minutes ago, Baboontyme said:

I'm not but I've read about it plenty of times. Don't see how it could hurt, water or sand, either just acts as a heat sink and temp regulator. The only thing I can think of is it might be a pain to cook high heat with an empty bowl as I do often if you fill it with sand. Also sand is heavier than water and the clips on mine that hold my water bowl on have become pretty malleable and bend easily. 

I was thinking clay pot base and foil over the pan as usual.  Easy to take out if I want to go high heat, but a good heat sink otherwise.

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