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12-31-2006, 07:18 AM
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#1
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Welcome kjs
I'd like to welcome my BIL to the best forum on the site...he's doing his first cook today on a WSM...Welcome [smilie=welcome.gif]
__________________
__________________
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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12-31-2006, 07:20 AM
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#2
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BBQ Centralite


Join Date: Mar 2005
Location: Hudson, OH
Posts: 3,150
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Welcome KJS, good luck on that first cook, ask plenty of questions, and post pics, please!
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12-31-2006, 07:50 AM
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#3
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Official BBQ Central Mark


Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
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:welcome
Come on in, the waters fine.
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
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12-31-2006, 10:29 AM
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#4
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Graduate of BBQ Central


Join Date: Sep 2005
Location: Columbia, SC
Posts: 599
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And don't be afraid to feed the animals. We like food pics!
Good luck with your first WSM cook.
__________________
Master Judge - SCBA
Cert. Judge - KCBS
BigGQ Cooking Team, Head Monkey
Its okay...you can feed the monkey.
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12-31-2006, 10:31 AM
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#5
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Official BBQ Central Mark


Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Welcome and good luck on your first WSM cook
Don't forget the pics
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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12-31-2006, 12:32 PM
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#6
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Welcome aboard kjs. Any kin of Witts is, well maybe not. Hope you are enjoying that WSM. Hope you have a digital camera. We love food porn pics.
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12-31-2006, 12:37 PM
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#7
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Saint O'Que


Join Date: Jul 2005
Location: Denmark South Carolina
Posts: 1,097
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Re: Welcome kjs
Welcome to BBQ CENTERAL kjs , anything you ever wanted to know about Q is right here just ask anyone.
__________________
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
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12-31-2006, 03:14 PM
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#8
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Web Celeb


Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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Welcome "Crap"chester!!
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12-31-2006, 11:36 PM
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#9
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Web Celeb


Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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Great job KJS!!
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01-01-2007, 12:10 AM
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#10
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Nice job...everthing looks great..what did the company think?
And what did you learn on your first cook with the WSM?
__________________
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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01-01-2007, 02:43 AM
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#11
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Graduate of BBQ Central


Join Date: Sep 2005
Location: Columbia, SC
Posts: 599
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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.
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01-01-2007, 06:08 AM
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#12
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BBQ Centralite


Join Date: Mar 2005
Location: Hudson, OH
Posts: 3,150
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Fantastic! You sure this was your first cook?
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01-01-2007, 08:17 AM
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#13
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Saint O'Que


Join Date: Jul 2005
Location: Denmark South Carolina
Posts: 1,097
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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
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01-01-2007, 10:46 AM
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#14
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Official BBQ Central Mark


Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Looked great!
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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01-01-2007, 11:45 AM
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#15
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Looks good KJS.
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01-01-2007, 12:12 PM
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#16
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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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!
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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!!!!!!!!
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01-01-2007, 12:15 PM
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#17
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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Hey KJS...welcome. Aint gonna hold it agin ya that you kin to Witt in a roundabout way by marriage.
bigwheel
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01-01-2007, 12:52 PM
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#18
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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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
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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!!!!!!!!
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01-01-2007, 07:55 PM
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#19
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Official BBQ Central Mark


Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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That is a nice shiney WSM
__________________
" Never let a day go by "
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01-02-2007, 06:44 AM
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#20
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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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?
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I hope this isn't negative!
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