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Old 12-29-2008, 10:30 AM   #21
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Cool Dave. Thanks for the link. Got to get some of those.
Looks like the new big butt WSM has a home. Any name yet?
Bet it's thinking I'm going to get a work out here at this house!

Pigs
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Old 12-29-2008, 10:47 AM   #22
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It looks like you are breaking the wsm in real good.
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Old 12-29-2008, 12:28 PM   #23
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About 5 hrs in it was time to check the ribs….

Once the smoke clears



Almost there

So far so good…once I got the temp dialed in it’s stayed where it should have….I was surprised that the water need to be replaced after 3 hours…but it seems to have leveled off now..

Its nice that after the ribs shrink up that you can get 3 racks on the grate….
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Old 12-29-2008, 12:51 PM   #24
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Those are looking good Dave, I was just that...3 racks of ribs on the top grate and still some room. wow
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Old 12-29-2008, 12:57 PM   #25
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How long do you suppose it will be before these steroid WSMs look normal?

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Old 12-29-2008, 01:01 PM   #26
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Around 6 hrs Ribs are done


Chicken is on for smoked Chicken Lag asana later in the week….(That’s a family pac minus 6 pieces)


So far so good….I’ve got no complaints…I didn’t check the factory therm for accuracy but going by the cook times so far it seems to be pretty close…or as close as I need it to be…..It been holding a steady temp…has recovered well from when I’ve had the lid off…after the chicken is done I’ll bring the brisket up to the top grate and stick a therm in it and make some decisions as to foil or not…

About the only thing I would like is handles on the bottom rack
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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!!!!!!!!
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Old 12-29-2008, 01:30 PM   #27
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so your ability to control the temps is pretty close to the
little WSM?
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Old 12-29-2008, 01:40 PM   #28
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Yeah so far Cappy controlling the temps have been as easy as the smaller WSM….the vents need to be open a little more than the smaller one…but once I got it locked in it was holding steady…
The big one seems to burn a lot more fuel than the smaller one…but with the bigger area and more massive cuts of meat..I would say its to be expected…Its still more efficient that my small offset..


I decided to add some more charcoal now..while there was still day light …there was a fair amount left in the smoker but no where near enough to finish the brisket….We also took a few pics from the door of the brisket….I used the door as a chute to dump the charcoal into the cooker…it worked pretty well..






This thing is a rock..reload...wait 15-20 min and its right back were it was set for
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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!!!!!!!!
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Old 12-29-2008, 03:02 PM   #29
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Second batch of chicken is done….

And the brisket has moved up to the top shelve….Brisket flat is 155*

To foil or not to foil….
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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!!!!!!!!
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Old 12-29-2008, 04:34 PM   #30
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Dinner is served...Ribs, Corn bread, Okra and Hilltop beans.


Ribs came out good..everyone hammered them
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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!!!!!!!!
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