Smoke on the Porch - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-19-2007, 10:34 PM   #1
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Smoke on the Porch

After finally getting my smoker all cleaned up and all the creasote removed I decided to fire it up again. I plan to pay closer attention to the wood.

Two butts rubbed and ready. One with "Wild" and one with Wolfe Rub Original.

Doing overnight tonight so I will take more pics in the am.

I am experimenting with an 18" pizza stone. I foiled it and placed it were the water pan goes. I then put sand in the wsm pan and set it on top of the stone. I am trying to keep spikes to a minimum.

__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 07-20-2007, 08:20 AM   #2
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
I am going to continue my quest for a heat barrier besides water that will keep the temps at low and slow levels.

The stone was very slow to heat up but thru the night the temps rose to 280 with all the vents 1/8 open.

No big deal since I was doing butts. They both were in the 180 deg range this moring at 7:00 am.
__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 07-20-2007, 08:20 AM   #3
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
Allright!!! let's see more food pics....
surfinsapo is offline   Reply With Quote
Old 07-20-2007, 08:31 AM   #4
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Cliff I've had good results with the sand....
__________________
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 07-20-2007, 08:38 AM   #5
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
I am using a combo of sand and stone for this cook. Everything started out great but once the sand/stone got hot and the meat came up to temp then the temps went up.

Keep in mind that I cleaned the wsm to the point of out of the box condition before this cook so there were those first cook issues that happend also.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 07-20-2007, 08:42 AM   #6
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Quote:
Originally Posted by Cliff H.
I am using a combo of sand and stone for this cook. Everything started out great but once the sand/stone got hot and the meat came up to temp then the temps went up.

Keep in mind that I cleaned the wsm to the point of out of the box condition before this cook so there were those first cook issues that happend also.
At what temp did you shut down the dampers?
With sand in the pan I shut them almost all the way down around 200* then it sits at 225* where I like it...it' stays there for the majority of the cook....
__________________
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 07-20-2007, 09:47 AM   #7
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Shut down a at 195 to 1/2 then an hour later when temps approached 250 I shut them down to 1/8. At 12:30 am temp was at 247. At 6:00 am temp was at 280. I shut one vent completely off and temps fell back to 260 range.

These are all dome temps so I know that temps were between 240 and 270 at the grate.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 07-20-2007, 12:45 PM   #8
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Cliff, I have found that you may have to adjust the top vents to control the heat. Give that a try to lower the temps.
__________________
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 07-20-2007, 01:07 PM   #9
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
After about 13 hours the larger of the two was at 195 and the smaller one at 197. I have them resting for a few hours. No issues with buildup on this cook. One thing I did was to bust the chunks down a bit smaller than I would use otherwise.

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 07-20-2007, 01:10 PM   #10
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Quote:
Originally Posted by D.Harris
Cliff, I use 2 Brinkman charcoal pans and a 14" terra cotta saucer. I place 4 x one inch c-clamps on the lip of one of the pans and place it in the cooker. I then set the second pan on top of the c-clamps, this gives me about 3/4 of an inch clearence between the two. I then foil the terra cotta saucer and place it on top of the second pan to catch all the drippings. You can still place the second grate on top of the terra cotta saucer and cook just the same on it. Cleanup is as easy as removing the foil from the saucer.
Any reason for not using the 16" or larger saucer?

That is my next experiment. I have one Brinkman pan and the original wsm pan. I figure it will have a larger air gap with two unevenly sized pans.

Have you tried that ?
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 07-20-2007, 03:00 PM   #11
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Looks good Cliff. Glad you got rid of the buildup problem

When I first read the title to the topic I thought Greg had posted it
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 07-20-2007, 03:23 PM   #12
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Time to eat.



__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 07-20-2007, 03:28 PM   #13
Guest
 
Posts: n/a
Looks pretty good bro.
Nice work now enjoy.

peace
  Reply With Quote
Old 07-20-2007, 04:41 PM   #14
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Dang that looks good Cliff. Thanks for the pics brother.
__________________
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 07-20-2007, 05:08 PM   #15
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
Cliff,

Good job.

I think I'm going to try my Piedmont Pan on a brisket tonight.
cleglue is offline   Reply With Quote
Old 07-20-2007, 05:26 PM   #16
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Looks great Cliff nice job.
__________________

__________________
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
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







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:35 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×