Welcome kjs - Page 2 - BBQ Central

Go Back   BBQ Central > Corporate Administration > New Member Introductions
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-01-2007, 01:43 AM   #11
Graduate of BBQ Central
 
BigGQ's Avatar


 
Join Date: Sep 2005
Location: Columbia, SC
Posts: 599
Yeah, what Witt said...what did you learn on your first cook with the WSM?
__________________

__________________
Master Judge - SCBA
Cert. Judge - KCBS
BigGQ Cooking Team, Head Monkey

Its okay...you can feed the monkey.
BigGQ is offline   Reply With Quote
Old 01-01-2007, 05:08 AM   #12
BBQ Centralite
 
Kloset BBQR's Avatar


 
Join Date: Mar 2005
Location: Hudson, OH
Posts: 3,150
Fantastic! You sure this was your first cook?
__________________

__________________
Smoke 'em if you got 'em!

KCBS member & Certified BBQ Judge

The mission of the Kansas City Barbeque Society is to celebrate, teach, preserve, and promote barbecue as a culinary technique, sport and art form.

Sic semper tyrannis!

http://www.impeach-barack-obama.com/

http://theglennbeck912project.com/
Kloset BBQR is offline   Reply With Quote
Old 01-01-2007, 07:17 AM   #13
Saint O'Que
 
WalterSC's Avatar


 
Join Date: Jul 2005
Location: Denmark South Carolina
Posts: 1,097
Very nice work there!!
__________________
Walter Brooker, Jr.
Pit Master Team Squeel Appeal
Graduate South Carolina Pit Masters School
South Carolina BBQ Association Master Judge
2- 22 1/2 '' WSMs
1 single barrel 55 gallon drum smoker
WalterSC is offline   Reply With Quote
Old 01-01-2007, 09:46 AM   #14
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Looked great!
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 01-01-2007, 10:45 AM   #15
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Looks good KJS.
__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 01-01-2007, 11:12 AM   #16
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Quote:
Originally Posted by kjs
Ok, a few things I picked up on:

1) Don't be stingy with the charcoal. I only started with one 5lb bag, half lit, and half unlit. After getthing the thing up to temp, it stayed steady... for about 3-3.5 hours. Then started to drop, and was clearly low on charcoal. I had to reload (almost another whole 5lb bag - half lit, half unlit) at this point, and wasn't expecting it. Adding anything at that point was shooting ash all over the place too, so that wasn't ideal. I should have just lit 2/3 or so of one of the bags and left another whole bag in there.

2) Tuning the dampers was not what I expected. I found that closing the dampers to lower temp was much more effective than opening them to get it hotter. I'm not sure if that's cause I was low on fuel or the ambient temp (ranging 44-38F) /breeze was working against me. It seemed like closing the dampers 50% when the fire was too hot only took a few minutes to visibly see the temp go down, but opening them 50% took a loooooong time to see temp go up (if it did at all). This defies everything I've read and been told that it's easier to bring a smoker up to temperature than it is to bring it down, so it makes me sort of think this was all related to a lack of coal. Thoughts?

3) Whether you use mustard or just a wet washed bird, rub bakes onto a chicken but basting gently with a brush will take it right off. I should have used an actual baster or spray bottle... or is there another secret I don't know about (like not basting the chicken?)?

4) The melting point of asphalt is somewhere in between the temp of a burning weber starter and the edge of a roaring chimney started. I put nice little ring of hole in my driveway!
1. Your right..you really need to load the ring up a decent amount...especially for the longer cooks..butts and brisket and the like...the shorter cooks like ribs you could have gotten away with a little more charcoal...
2.I'm guessing your damper issues with the temp have to do with the amount of charcoal..small fires need more air...to get to temp...if that ring was full of charcoal....and the dampers were open wide...you would have had some temp isses...the outside temp and wind will also play into it.
3.As far as basting the bird..it's really not necessary at the lower temps...but it you feel the need to baste you need to give the rub a few hours on the smoker to let it set up...or a spray bottle works great as well..if am mopping I wait until the rub gets crusy..you are also better served rubbing under the skin seeing how most of the time the skin is inedable
4. It's good to know what the melting point of asphalt is..was the cook worth the hole in the drive way?

What kind of wood did you use and how much?
What did your company think of the finished product?

BTW guys..when we took the WSM back to AIH....KJS had to pick up a ribrack...his purchase wasn't lost on his wife My wife and myself got a big kick out of that....
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 01-01-2007, 11:15 AM   #17
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Hey KJS...welcome. Aint gonna hold it agin ya that you kin to Witt in a roundabout way by marriage.

bigwheel
bigwheel is offline   Reply With Quote
Old 01-01-2007, 11:52 AM   #18
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Quote:
Originally Posted by bigwheel
Hey KJS...welcome. Aint gonna hold it agin ya that you kin to Witt in a roundabout way by marriage.

bigwheel
Yeah but he will hold it against you that you are a real Yankee
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 01-01-2007, 06:55 PM   #19
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
That is a nice shiney WSM
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 01-02-2007, 05:44 AM   #20
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Welcome aboard KJS. Those issues that you had with the WSM, Always start with more than you will need on charcol. I try to figure about a pound an hour with charcol after the unit has been used a few times. It will start to cook a little different after it gets a coat of grease around the inside. It starts to seal up a little better. What ever you don't use on charcol after the cook can be saved and used again on the next cook. Set up a wind break for those windy days, that will help maintain temps. I don't do yardbirds on the WSM, I do them on my kettle so I can't help you there. Finally, why would you want to cook when Witt is your BIL? Doesn't he invite you enough?
__________________

__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:52 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, vBulletin Solutions, Inc.