Continuing my obsession

[Travis]

Looks great man. I need to try the no water pan thing


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[Travis]

Hey Sean. I was wondering what kind of cleanup is there if you're not using the pan?
Or, how much cleanup is there, rather.
Using my wsm only a few times so far I know that pan catches a shit ton of crap. Do the coals help with the drippings or what?


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[HoosierKettle]

Hey Sean. I was wondering what kind of cleanup is there if you're not using the pan?
Or, how much cleanup is there, rather.
Using my wsm only a few times so far I know that pan catches a shit ton of crap. Do the coals help with the drippings or what?


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I'll let you know. I've used it 3 times this week and haven't cleaned the ash out. I just stirred the old ones around and added a half chimney each time. The ash is just now filling the bowl and getting close to the charcoal grate. I will empty the bowl when I get home tonight. I assume there will be a decent amount of grease in the ashes but I don't think it will be bad to clean. The ashes kind of serve as kitty litter. Anything that sticks to the bowl I scrape out with a plastic putty knife.

I could almost see using the wsm as a daily driver. It's actually pretty efficient once your using daily. I started off with more coal the first cook but I've been able to coast on just a half chimney the next two cooks and all three were between 2-3 hours. Not bad really. Of course that's using weber coal and I swear you get great mileage out of that stuff.


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[qrczak1]

Any unlit charcoal in the wsm or just half a chimney lit?

[HoosierKettle]

Any unlit charcoal in the wsm or just half a chimney lit?

Plenty of unlit. The first cook I loaded with a chimney of unlit and added approximately a half chimney of lit. The next two cooks I had plenty of leftover coal and just added about a half chimney of lit to the used.


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[qrczak1]

Oki doki, thnx. I'll try it tomorrow

[qrczak1]

Still me, one more q - do you add any wood for the smoke flavour or not?

[HoosierKettle]

Still me, one more q - do you add any wood for the smoke flavour or not?

I go both ways


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[HoosierKettle]

@Travis re: clean up

I just emptied the bowl today and was surprised that it was basically the same as usual.  I cooked 24 whole chicken wings, 1 whole chicken, and 2 slabs of ribs on 3 separate cooks and I really didn't notice any appreciable grease in the bowl at all.  Seems hard to believe but maybe cooking at around 300 was burning most of the grease off.

As long as I can fit what I want to cook on the top cooking grate, I don't plan on ever using the water pan on cooks that are 2-5 hours.  I like the flavor and it makes me want to use the wsm more often.  Not much more trouble if any than using a kettle and you can go 3-4 cooks without messing with ash or clean up.  I still had quite a bit of roof under the charcoal grate.  I had to clean up today so I could get the wsm under cover.

Im trying it out as my daily driver just for fun.  chicken wings were such a breeze.  All the flavor of cooking direct, but with being as care free as cooking indirect on a kettle.

With things like ribs, I did spritz them occasionally which I think is more important using this method as opposed to a water pan.  I probably spritzed them twice in 3 hours.

[qrczak1]

Still me, one more q - do you add any wood for the smoke flavour or not?

I go both ways


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I gave it a try today. I have to admit, it turned out perfect and really tasty! And it's true that the taste is quite different from 321 or other methods containing foiling but to be honest, it was the best ribs I ever made. Thnx for advice @HoosierKettle

[HoosierKettle]

Excellent!!  Wait til you try chicken!


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[qrczak1]

Excellent!!  Wait til you try chicken!


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How do you do that?

[HoosierKettle]

basically any way that you like chicken.  Just cook it on the top rack with no water pan.  I usually cook around the 300f mark.  with or without wood is still great.  In this thread I cooked whole chicken wings and I also did a spatchcocked chicken that was destined for soup but would have been incredible by itself.
http://weberkettleclub.com/forums/grilling-bbqing/forget-vortex-wings/

Chicken really benefits from a unique flavor with the drippings steaming off the coals.  It's a completely different flavor.  some might not like it but I love it and if you liked the ribs you will definitely like the chicken.

smoke wood is optional.  they pick up great flavor either way.

[qrczak1]

Ok, I will try it next time.

[Schaefd2]

What's the red and yellow sauces you use/make?


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