Direct BBQ'ing

[Bruce B]

Has anyone tried "Direct Q'ing" in a WSM? That is placing the meat on the top grate with no water pan, and maintaining (or trying to maintain) usual 225-250 temps. If this has been discussed before I apologize. I ask because of a thread on another forum today advertising the "Big Drum Smoker."

Was curious if anyone has ever tried it.

 

[Finney]

I've done it before. Pigs cooks that way on his ECB.
And I saw Raichlen do it the other day on a rerun BBQ-U.

As long as you only want to use the top grate you will be fine.
Or if you have a setup where you can get a grate at the 'middle' position, it should be fine also. If you wanted to do chicken parts you could use middle and top.

 

[ScottyDaQ]

I haven't, but have seen plenty of posts that have. If you're looking for first hand opinion ... skip to the next post.

I've seen things like spatchcock, beer but, beans, cornbread, ribs .... yes ribs....and it got raves

I'm thinking ABT's, thin beef, seafood, or anything that need some
"flavor" and needs a high heat would suffice.

Let us know what you decide/come up with.

 

[Finney]

It's the only way to make TRADITIONAL BBQ in a WSM. :taunt: