im going cooker crazy!

Serial Griller · Posted: Jan 07 2008 Post subject: WSM

Thanks ..I'm thinking of getting another smoker.Sounds like everyone who owns a WSM is happy with them.
Jon
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"That woman was out of my league...she bowled on a different night!

LGE BGE
Small BGE
Traeger Lil Tex
Weber Kettle 22.5"
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SIMPLE Q · Posted: Jan 07 2008 Post subject:

big_jake · Posted: Jan 07 2008 Post subject:

Serial Griller · Posted: Jan 07 2008 Post subject: re-heated meat

Jake,
I think something magical happens to a rack of ribs after cooking and a night in the fridge. I just foil them and reheat on the smoker. I think they are great re-heated.
_________________
"That woman was out of my league...she bowled on a different night!

LGE BGE
Small BGE
Traeger Lil Tex
Weber Kettle 22.5"
Hasty-Bake Legacy
Weber Spirit E-320

SIMPLE Q · Posted: Jan 08 2008 Post subject:

the main thing to do when you are "cooking to freeze" make sure you take the product off about 1 hour before perfection. That way when you reheat it, it will almost be as good as it would have been straight off the smoker
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Steve H
Simple Q Cooking Team
The Pork University

big_jake · Posted: Jan 08 2008 Post subject:

rjmontana · Newbie Joined: 23 Nov 2006 Posts: 99

Dutchmancreek mentioned replacing the WSM water pan with a Brinkman charcoal pan? Please explain the purpose of this to a new/future WSM user trying to get the most out of the cooker..This site is IT..

OKBBQEA · Posted: Jan 09 2008 Post subject:

The ECB Charcoal pan holds about 2 gallons of water compared to the 1 gallon the stock WSM water pan holds.

People make this mod to keep from having to refill the water pan during long/overnight cooks.
_________________
I only believe in two basic food groups... Chili & BBQ
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Brinkmann Duel Zone Pro Charcoal Grill
14.5" Weber Smokey Mountain
18.5" Weber Smokey Mountain x2
22.5" Weber Smokey Mountain
R&O Smokers Fat Girl
Ludicrous Speed Red Thermapen

rbenash · Posted: Jan 09 2008 Post subject:

You'll love the WSM. As far as Digi II (BBQ Guru) I have one that I've used several times now on my WSM. I don't use it all the time, but when I do I haven't seen any significant increase in the amount of fuel. You use it (and the Stoker as well) without any water in the pan and with the bottom vents closed. So you are not using any fuel to heat water and only the fan is supplying air an only when needed. It cycles on and off. Once at temp it will only come on for a few seconds or so.

Ray

WSM*Weber Performer*CG Pro SFB

big_jake · Posted: Jan 09 2008 Post subject: woot!

it has arrived!!!it took all of 20 minutes to put it together.damn that was hard!
Wink

ill be doing a rib session on it tomorrow using royal oak briquettes and apple chunks.
this is a silly question but can i take out the lower cooking grate if im not going to use it?
_________________
WSM 22.5
Mak 2 Star General
Weber kettle

Jeff T · Posted: Jan 09 2008 Post subject:

Yup you can remove the extra grate if you wish.
There was some posting about the water pan.. to use or not, ECB water pan, clay pot base etc....
I forgot to mention that i use the original water pan and just cover it with foil to keep it clean, no water just the foil cover empty pan. This works well too. But of course play with it to see what you like best.
With a WSM its all great...
You`ll love it have fun. Very Happy

Jeff T · Posted: Jan 09 2008 Post subject:

One other thing.....
Get used to seeing this for 12 - 16 hours at a time.

One of the three bottome vent open a 1/4, other two closed.
Top vent always open. Wink

big_jake · Posted: Jan 09 2008 Post subject: nice

thanks jeff.

yeah i m going to use the wsm water pan for now.although i have a brinkman on the way.

oh and i cut off the corked part of a Grey goose bottle top and it fits perfectly in one of the holes in the top vent.this is were ill stick my thermo. Very Happy

_________________
WSM 22.5
Mak 2 Star General
Weber kettle

big_jake · Posted: Jan 10 2008 Post subject: aight!

ok so im officially smoking as of 1:10pm pacific time.first off i was surprised at how fast it came up to temp.it took about 2 minutes to get to 250 on my lid thermo.(which got me to around 220 on the thermo sitting on the grate.)this was with the lid vent open all the way and one of the bottom vents open a quarter.
it then stopped smoking about a minute later so i opened up the lid and threw the ris in.(on a rib rack of course)
after putting the lid back on it had shot down to 200 on the lid thermo so i opened up 4 vents all the way at it slowly climed back to 250.

here are a few pics so far....

royal oak briquettes.i filled the ring up about 1/3 of the way.

my thermo lid mod.i cut off the corked part of a top from a grey goose bottle and slid the weber thermo through it.

here is a pic of the temp slowly climbing its way back to 250.(or 220 on the grates itself.)

self explanatory pic.

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WSM 22.5
Mak 2 Star General
Weber kettle

big_jake · Posted: Jan 10 2008 Post subject: one question.

oh and one question.
has anyone ever used apple juice (or the likes) in the water pan?im just curious what effect that would have on the ribs.
_________________
WSM 22.5
Mak 2 Star General
Weber kettle

OKBBQEA · Posted: Jan 10 2008 Post subject:

I've heard of people adding lots of things to the water pans but never really heard anyone say that it had much effect.

I personally never have used anything other than water and I've always been happy with the results.

The water, while adding some moisture to the cooking chamber, is intended more as a heat sink and to help with regulating the temperature.

That is why some people are able to use clay pots or sand with great results. They help regulate the temperature.

For low temp cooks I foil the water pan and fill it with water. For high temp cooks I foil it and leave it empty.

If I'm going to be using apple juice... I'll put it in a spray bottle and spritz it on. That way I know it's hitting the meat.
_________________
I only believe in two basic food groups... Chili & BBQ
- - - - - - - - -
Brinkmann Duel Zone Pro Charcoal Grill
14.5" Weber Smokey Mountain
18.5" Weber Smokey Mountain x2
22.5" Weber Smokey Mountain
R&O Smokers Fat Girl
Ludicrous Speed Red Thermapen

big_jake · Posted: Jan 10 2008 Post subject: ok

aight im 2 1/2 hours into the cook and the lid thermo has stayed between 240-250 the whole time.

i peeked (yeah i know i shouldnt)but i wanted to see the ribs and the thermo grate.plus i lifted the lid for MAYBE 2 seconds.the grate thermo is @ 210 and the ribs have just started to "sweat".as far as smoke im getting little "puffs" of apple wood smoke,so it seems like everything is on-line.

im pumped. Very Happy

_________________
WSM 22.5
Mak 2 Star General
Weber kettle

big_jake · Posted: Jan 10 2008 Post subject: damn

now @ 3 hours the temp started to drop.i checked my pic and i think i only pu about 1/4 of unlit briquettes in the ring,and i added 1/4 of lit charcoal.at this point i added more.i got the temp back up to 250.although one thing i dont like about the royal oak briquettes is that stuff SMOKES LIKE A FREIGHT TRAIN.im now afraid my ribs will be over smoked.although only time will tell.
_________________
WSM 22.5
Mak 2 Star General
Weber kettle