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My First WSM

Started by BigRix, February 22, 2014, 02:37:55 PM

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jcnaz

It is truly amazing how well these things work. I wish that I had discovered the WSM years ago!
A bunch of black kettles
-JC

saxart

Wow, great first cook Rix!  How long did that Butt have to stay in there?
Interested in ANY offset handle SJs you may have.

OoPEZoO

Awesome.....I love my WSM.  I bought mine after dicking around with a crappy Brinkman for a year. 

Once you get it gunked up a little bit, it will seal itself up nicely.  I used to use water in the pan, but I bailed on that idea the first time I accidently dumped it on the driveway during cleanup.  Now I run it dry and it hasn't changed the final food product.  The only difference I have noticed is that the temperature control is a little more touchy.  That being said, once you dial her in, it just holds and chugs right along.  I've run my 22.5" overnight for a solid 8 hours and usually only lose maybe 10 degrees over that span.  Its great to be able to cook all night and still get a good nights sleep.

Congrats on the score!
-Keith

BigRix

Quote from: saxart on February 23, 2014, 07:21:11 PM
Wow, great first cook Rix!  How long did that Butt have to stay in there?

It ran from 8:30 in the morning till 4:45.

8 hours 15 minutes.

Bone was loose but not quite ready to fall out.

It came right out after the rest.

Didn't put as much smoke wood as I normally would and the family liked it a lot better.

Next time I need to use up all the space.

Can I fit 4 butts in there?

My friend in Texas says I'm not a true Bar Be Que r until I can do brisket.

I guess I'm gonna be looking for some sales on meat now.
Please visit my new blog!

AR180S.com

jcnaz

Rick you can get 4 typical butts in there easily.  I need to start trying  brisket too. I haven't done ribs in my WSM yet either. Just 6-7 butt cooks and some fatties and turds.
A bunch of black kettles
-JC

G$

Well done sir, we had pretty much the same meal cooked pretty much the same way!

5280Jeff

That looks fantastic! well done  8)

mike.stavlund

Nice work, Rix!  So glad it worked so smoothly for you. 

Brisket is a challenge, for sure.  I'm looking forward to the next time I can take a shot at one.  Mine have always been tasty, but over cooked or under cooked.  Gotta keep practicing, I guess.

One of the charcoal people.