Smokin' a shoulder on the mini-wsm today.

[Weber MD]

I can't wait to get a smoker....

[bryanw21157]

Bman, yes.  Mixed hickory and apple chips soaked in water...


The strange thing is that after I put more coals on no matter what I did I could not get the grill temperature to go past 225 degrees.  so after battling it for a while, I decided to move the coals onto the performer for the save. I didn't have any fire bricks so I used regular bricks as a heat shield and it seems to work.

My performer kicks ass...I should just use it for everything...




Anyone want a slightly used and customized imusa pot? 

I am done with the mini.  I got the green light from the Mrs to get a big smoker if i want to...! 

[Peaspurple]

Bman, yes.  Mixed hickory and apple chips soaked in water...


The strange thing is that after I put more coals on no matter what I did I could not get the grill temperature to go past 225 degrees.  so after battling it for a while, I decided to move the coals onto the performer for the save. I didn't have any fire bricks so I used regular bricks as a heat shield and it seems to work.

My performer kicks ass...I should just use it for everything...




Anyone want a slightly used and customized imusa pot? 

I am done with the mini.  I got the green light from the Mrs to get a big smoker if i want to...! 

Oh man, if you are referring to the natty boh pot. Boy I'd love to have that.

[bryanw21157]

Got 'er done. 

http://weberkettleclub.com/forums/index.php?topic=5430.0

[Mmmmm]

The strange thing is that after I put more coals on no matter what I did I could not get the grill temperature to go past 225 degrees.  so after battling it for a while, I decided to move the coals onto the performer for the save.

Nothing wrong with 225°...

[Bman]

Man Bryan. Bummed to read you've had it with the mini.  I love mine and it runs flawless.  Before you toss in the towel, maybe change up the methods a bit.  Not calling you out per say, but skip the big ol pile of wet chips on top of dry charcoal.  Not something I'm a fan of and I've never done it.  We have fire to cook meat, not dry out the smoke wood & charcoal.

On the other hand....  If this gives you the green light for a WSM, I'm all for it. 

[1buckie]

I can't wait to get a smoker....

MD.....you already got a smoker.....it's medium forrest green & has a handy built in table.....

See Here ~~~>

http://weberkettleclub.com/forums/grilling-bbqing/re-print-ok-what's-in-kettle-3/

And Bryan.....maybe try just one more time...pretty please....with all fresh charcoal & small wood chunks, the size of coals or a bit bigger.....bet ya nickel it works great......

I'm thinkin' a load of wet chips might just be too much moisture in a small arena like that.....

[Tom C]

The strange thing is that after I put more coals on no matter what I did I could not get the grill temperature to go past 225 degrees.

225 is a good temperature for smoking, low and slow.

[bryanw21157]

So, if I am reading the thread correctly, I screwed up in the following areas:

Too many chips
Wet chips
Vent position
Not enough beer (is there ever enough beer?  ) 


So, next time, I am going to try

Fewer dry chips or maybe use some chunks
Leave the bottom vent open all the way (right Bman??)



I feel like I went back to square one with the mini yesterday.  I have invested a lot of time in it to just ditch right now...

Guess I will read up more on it since , up til now, I have only cooked ribs on it.  I think I went overboard since the shoulder was such a big piece of meat and didnt wany to under cook it...

[1buckie]

"So, next time, I am going to try

Fewer dry chips or maybe use some chunks
Leave the bottom vent open all the way (right Bman??) "

.....& more beer....I don't care one way or another, but just noticed it was left off the list......

If chips is what you have or would like to use, try small pockets of them interspersed, or alternating with the charcoal......should work fine........just hate to see ya bail when I've heard so many good things about these setups from all over the place......

[bryanw21157]

I thought about the volume of chips, and estimated that since I was going to do a clockwise snake (notice the gap in the coals @ about 5:00) the wood would need to be sufficient enough to maintain smoke for the whole time....but maybe the beer influenced my thinking 

My major screw up was messing with the bottom vent.  I made the dog food bowl ash blocker thing so I know there was plenty of air available...I got worried that the temps were going to get too high so I shut them back... 

I also think I put too many coals in.   From what I have read and experienced before, I should have been able to get about 6 hours from 40 or so coals in a snake.



Yes, Buckie, I omitted the beer from my 'next time' list.  I am going to do my next cook while working from home, so no beer ...until it's done 

[1buckie]

  "since I was going to do a clockwise snake"


We've indentified "the problem"........pork's 'sposed to go COUNTER-clockwise.....that'll fix everything !!!!


PS: Beef is clockwise.....

[bryanw21157]

lmao.  I was baiting you on that one... 

[1buckie]

Stepped right in that noose........

[edhead35]

  "since I was going to do a clockwise snake"


We've indentified "the problem"........pork's 'sposed to go COUNTER-clockwise.....that'll fix everything !!!!


PS: Beef is clockwise.....

Is fish from both ends?