Got a couple events close by me and want to try my hand at it. I have a 18.5 WSM, 22.5 WSM and a 22.5 Kettle. Both WSM's have a middle grate mod and I have a extra grate for each that I can flip upside down on the top grate. If you were turning in butt, brisket, ribs and chicken which cooker would you use for what meat?

Any and all help is appreciated!

You could cook it all on the 22.5 if you cooler the big meats early, but since you have the smaller bullet maybe just cook the butts in it. The grill I would use for cooking lunches, dinner, snacks......

quote:

Originally posted by Dale Perry:
You could cook it all on the 22.5 if you cooler the big meats early, but since you have the smaller bullet maybe just cook the butts in it. The grill I would use for cooking lunches, dinner, snacks......

Actually local comps here have been providing a case which has been 8 butts , that will take up the whole 22 1/2 in one WSM , I am thinking of getting at least 2 more for comps then we are covered.

Glenn, if you're cooking any KCBS near my side of things, I would love to give you a hand. I'm really looking into learning about that side of things as well.

Edited to add: And that means another 18.5 WSM to throw in the mix.

Hey hey, we need to talk!

I cook KCBS and usually I cook only 2 butts, 3 racks of ribs, 1 brisket and only turn in 6 - 9 pieces of chicken. I guess the comps you are cooking want to feed the crowds?

quote:

I cook KCBS and usually I cook only 2 butts, 3 racks of ribs, 1 brisket and only turn in 6 - 9 pieces of chicken

This is more along the lines I'm hoping to do, just not sure how most comps are handled. I am just starting to learn about this.

Dale Perry
Posted September 06, 2010 09:40 AM
I cook KCBS and usually I cook only 2 butts, 3 racks of ribs, 1 brisket and only turn in 6 - 9 pieces of chicken. I guess the comps you are cooking want to feed the crowds?


Perry Brothers & Sons Bar-B-Q

Since I too am thinking of jumping into the KCBS comps I have a question. When using WSMS do you do Butts and brisket on the same WSM and ribs and chicken on the other, or how do you do them???

When we first started competing in 06, we used a WSM, 2 chargrillers, and a weber grill. We cooked butts and brisket in the bullet, ribs on the 2 chargrillers, and chicken on the grill. Now all we use is our Spicewine and a triple weber grill thing we made up for reheating turn ins, and for cooking our world famous mushrooms, and our eats..

But to answer your question IF we had your set up.
I would cook butts and brisket in 1, and the ribs and chicken in another just like you said.

quote:

Originally posted by Dale Perry:
You could cook it all on the 22.5 if you cooler the big meats early, but since you have the smaller bullet maybe just cook the butts in it. The grill I would use for cooking lunches, dinner, snacks......

State championships have been one using only weber kettles. I've taken home a lot of Chicken hardware and a couple of 180 pin using Weber charcoal kettles, both the 22" and the Ranch.

Some good info here. I'm a veteran of only 5 comps this year...mostly one-day events.

I compete with my daughter...we did our first overnight comp a couple weeks ago. We used a single 22.5 WSM and our drum.

Butts low-n-slow overnight on WSM, timed so ribs went on when the butts came off. Hot-n-fast briskie on the drum, chicken on when brisket came off. Worked pretty well for us, got calls on brisket, ribs, chicken.

Comps have been great fun!! Much luck Glenn...you'll have a blast!

What Dale said, For KCBS contest I use 1 WSM for butts and brisket overnight, another WSM for ribs and a kettle for chicken and my eats.

You have enough cooking space for sure, just have to get your timing down to get everything done when it should be.

Thank you guys for your responses! Have any of you all been able to make bite through skin on the WSM with water?

quote:

Originally posted by Glenn W:
Thank you guys for your responses! Have any of you all been able to make bite through skin on the WSM with water?

Glenn, did my 1st comp a couple weeks ago. The birds had great bite thru skin. After a few weeks of experimenting I think I got it down. Involves several steps starting with the trim. I did only thighs. Found that too much trim loosens the skin and a bite pulls it clean off the meat. So I did a minimal trim on the knuckle end just to square it up and trim the excess skin. Brined over night. Papaya tenderizer 1 hr before cook. First 10 min or so in a pan skin side down in Parkay or a reasonable substitute. Then carefully on the grate skin side up at a temp of about 275-300. Off the grate when nearly done, in a sauce covered pan for up to 1 hr. Back on the grate to set the glaze. Total time from on to box about 2 hrs. Great skin, my sauce they say was not sweet enough but I thought it was good. Probably lots of other ways to do it but this one has worked for me consistantly.

I did not and would not use water especially wanting higher temps for chicken. Oh I forgott, after they come out of the brine put on a drying rack over ice in the cooler for at least an hour. I was up anyway tending the briskey.

Mark

quote:

Originally posted by Konrad Haskins:

quote:

Originally posted by Dale Perry:
You could cook it all on the 22.5 if you cooler the big meats early, but since you have the smaller bullet maybe just cook the butts in it. The grill I would use for cooking lunches, dinner, snacks......

State championships have been one using only weber kettles. I've taken home a lot of Chicken hardware and a couple of 180 pin using Weber charcoal kettles, both the 22" and the Ranch.

You can cook on anything once you master it. I have a few 1st place calls with a Kettle myself. Like I said earlier, we take a triple kettle with us to every comp.