Stacker SCHMACKER, who needs one?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
I felt challenged today and really didn't feel like firing up 2 WSMs.....so I configured 4 - 7lb briskets on the top grate and my extension. After a couple hours of shrinkage they will fit fine. I could have put 2 more on the bottom grate and if I had another extender ring, 2 more. So you could realistically fit 8 brisket flats on 1 WSM. Have you hugged your WSM today?? :D

img_158959_0_8b7aa9ad3bc8a97a1fa43db63b572ff8.jpg
img_158959_1_4c3b9bf0ff3dbc49760cbf5ca16b8772.jpg
img_158959_2_4fda0013bf127dbfd2fc9cd3863c40a6.jpg
img_158959_3_1a75289b3ba2f30f11de2024112ce803.jpg
img_158959_4_023fe39d598507897dd77f2a5bc79c43.jpg
 
I jamed 8 butts in my uds earlier this year. There was very little room for the smoke to work. The butts on the top grate wer very dark compared to the butts on the bottom. They never did aquire the smoked butt color.

Are you in this cook right now ?
 
Cliff H. said:
I jamed 8 butts in my uds earlier this year. There was very little room for the smoke to work. The butts on the top grate wer very dark compared to the butts on the bottom. They never did aquire the smoked butt color.

Are you in this cook right now ?

Yep, briskets are at 146º and the WSM is chugging along at 235º
 
there used to be a guy called Finney who produced a few and
sold them, but everyone hated him, so he stopped making them
and posting here.
If you ever see him, he might have one in his closet.
 
Briskets hit 165º and had a good color so they're now foiled. Took about 4.5 hours to get to 165º, about average as they would if there was only one on the top grate. I thought with that much meat the cook time would be extended a bit.

img_158999_0_8de88a57dddf19abfe2cda9fc119af9e.jpg
img_158999_1_5140529edddc1107a67c45e8041dd042.jpg
img_158999_2_7f4326d74c795fdf229410ce4fb0d585.jpg
 
Hey guys the briskets are done, sliced and in the fridge. They will be vacuum sealed and frozen in 2lb bags tomorrow. They are for customers. Next go around I'll add 2 more to the bottom grate! :D

img_159029_0_e9e175372f88a48a78a63f6d0a5f6df9.jpg
img_159029_1_cf8588a764e5cd76b110e4b4143b3288.jpg
img_159029_2_51e07c5ba0046ab91b5aa57735fdd24a.jpg
img_159029_3_8ea5ed5c9ccec2dfb00627d56bc0f646.jpg
img_159029_4_fc97ad1cd3716a74f79b38f42ecbd7da.jpg
img_159029_5_583293f6791c28c98cbf4fd0f07bfc0c.jpg
img_159029_6_3353333a0d95ef64cb3ccd3133273c98.jpg
 
Larry Wolfe said:
Puff said:
Would you be able to add another grate on top of that one?

No but I could add another ring to my lower grate, giving me 4 levels total.
So to get to each bottom grate you'd have to take off the top grate on each level. Seems like alot of heat loss to me. With a stacker you could take off the entire section quickly without fumbling around with grates.
 
Puff said:
Larry Wolfe said:
Puff said:
Would you be able to add another grate on top of that one?

No but I could add another ring to my lower grate, giving me 4 levels total.
So to get to each bottom grate you'd have to take off the top grate on each level. Seems like alot of heat loss to me. With a stacker you could take off the entire section quickly without fumbling around with grates.

No Puffy there are handles that attach the grates, therefore I could get all four grates off in about 30 seconds WITHOUT disassembling the cooker by removing an overpriced section! THAT'S alot of heat loss!

Look don't get pissed at me cause my extender was free and yours cost over $100 and took 6 months to be delivered! AND MAKES THE WSM TOP HEAVY! You should have saved your money and kept cooking on your trash can! :LOL:
 
Back
Top Bottom