Cook using WSM stacker - BBQ Central

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Old 07-17-2008, 04:31 PM   #1
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Cook using WSM stacker

I had a rack of spares ready to go and the man in the brown truck showed up at the last minute so I put the WSM stacker from Pro Q to the test.
It came packaged very nice not bouncing around in the box. Initial inspection showed no signs of damage. (scratches, not out of round, etc.)
Put it on and fired up the charcoal. (KF with 1 chunk of apple)
Taking the temp from the dome as I always do it came up to temp as normal. There is a few things I noticed.
The metal doesn't seem to the same gauge as the WSM, the door (very solid) does have a gap at the top, quite big when looking at it off the cooker. (I can see an awful lot of light) When setting the stacker on the WSM there is a bit of movement between the two side to side. Also when it came time to foil (which I hate....but the family has to eat before 9pm)
the lid was hard to remove. I'm thinking it might be the seasoning on the WSM lid making it tough to remove.
Other than those few things this cooker is performing as always. Never missed a beat so far. Stayed at about 230 * dome temp the whole time.
I'm happy so far with it. I think I might add another grate though..just cuz'.
Kinda' nice having the cooker at shoulder level. My little helper loves the new hat and the book that came with it is very informative.
Great job Ian!!



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Old 07-17-2008, 05:33 PM   #2
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Very cool Puff. Just think someone is going to try and recreate the BBQ Tower of Babel with that thing and get into the Guiness Book of Records!

How high can she go!
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Old 07-17-2008, 05:57 PM   #3
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Quote:
Originally Posted by Kloset BBQR
Very cool Puff. Just think someone is going to try and recreate the BBQ Tower of Babel with that thing and get into the Guiness Book of Records!

How high can she go!
LOL! That never crossed my mind
Man just think about it........add another 3 or 4 and you'd have to add another charcoal chamber.......
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Old 07-17-2008, 06:35 PM   #4
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well that's my first question....seems like it should take more fuel and maybe more airflow to main the same temps with the extra space involved.....or maybe not...did you notice any of that kind of thing?
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Old 07-17-2008, 07:02 PM   #5
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Cap I actually started with a 1/4 ring of coal thinking I was just using the WSM alone without the stacker and she held for 6 hrs. no sweat.
I haven't checked the ring yet to see what was left but I will.
I'ts a little hot
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Old 07-17-2008, 07:09 PM   #6
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So this being another great day I spent with my daughter.
I felt I would type in words what our menu consisted of today according to her.
We had ribs with teeth, bumpy cabbage slaw, and lumpy beans.
She also thought the sides should be served in the bumpy cabbage bowls.
I did finally find a sauce she likes on ribs and that would be Blues Hog!
For 2 years I couldn't get her to eat more than one bone.
Today she ate three!




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Old 07-17-2008, 07:28 PM   #7
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what were those fried looking things on the grill?
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Old 07-17-2008, 07:31 PM   #8
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Nice job on the cook. I like that bumpy stuff too Keep us informed on the Pro Q. Thinking about getting one myself.
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Old 07-17-2008, 08:16 PM   #9
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That looks like a great day with the little one. Nice.
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Old 07-17-2008, 08:30 PM   #10
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Quote:
Originally Posted by Captain Morgan
what were those fried looking things on the grill?
Those were pre made store bought chicken cordon bleu's
I'll have my lovely wife join the board and explain why I had to make those
They are damn good though......never smoked 'em....
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