Graham Timson
New member
Well on Sunday I fired up the new WSM, and commenced my first smoke. I had a 6lb Brisket on the lower grate and 6lb Butt on the top. The vents were fully open and the charcoal grate I half filled with Weber BBQ heat beads. The water pan was 80% full but I forgot to foil it though, UGGHH!!
I used the minion method to start things off and a chimney to light up about 25 brix. The temp went straight to 250 so I closed all vents to 25% and then 2 hours later the temp was 180 and dropping. A closer look at the charcoal indicated it might be going off and had been unevenly burning. Panic set in, the wife, who never thought this was a good idea, in the first place started giving me those kinda looks that wives do. However another 30 brix in the chimney then into the charcoal grate and up went the temp to 250, this time I held it longer before turning the vents down 50% then, when no drop off occurred finally to 25% again.
This time the temp held for the duration of the cook in all 10 hours. The result was a superb Brisket slightly overcooked but very moist and likewise a very moist Pork butt, internal temp was 180 just about cooked. My wife and I loved the Brisket; however she thought the Butt tasted a bit too piggy, I’m not quite sure what she expected, perhaps we have just become accustomed to bland supermarket cuts of meat.
Generally, I was quite pleased with the results and am looking forward to trying again maybe with some ribs. Cleaning up afterward was a pain having not foiled the pan, which was virtually empty of water but full of crusty and gooy fat by the time I finished.
Some questions for you guys
1/ If a charcoal grate burns unevenly is it due to the wind, on this cook out I did not notice there was any to be honest? Should I try and address this by turning the WSM round, or adjust the three vents independently.
2/ Are Weber BBQ beads worth the money, in the UK we do not have a lot of choice other than supermarket brands. I have never seen the brands mentioned here like Rancher.
3/ When cleaning up does everyone clean the food grates in the washing up bowl like any kitchen item. The reason I ask is because with my Weber one touch kettle I leave it until next time then burn particles away. I’m not sure the temp would be high enough in WSM to do this safely?
My thanks in advance for anyone that takes the trouble to read this post, and answer any of my questions.
I used the minion method to start things off and a chimney to light up about 25 brix. The temp went straight to 250 so I closed all vents to 25% and then 2 hours later the temp was 180 and dropping. A closer look at the charcoal indicated it might be going off and had been unevenly burning. Panic set in, the wife, who never thought this was a good idea, in the first place started giving me those kinda looks that wives do. However another 30 brix in the chimney then into the charcoal grate and up went the temp to 250, this time I held it longer before turning the vents down 50% then, when no drop off occurred finally to 25% again.
This time the temp held for the duration of the cook in all 10 hours. The result was a superb Brisket slightly overcooked but very moist and likewise a very moist Pork butt, internal temp was 180 just about cooked. My wife and I loved the Brisket; however she thought the Butt tasted a bit too piggy, I’m not quite sure what she expected, perhaps we have just become accustomed to bland supermarket cuts of meat.
Generally, I was quite pleased with the results and am looking forward to trying again maybe with some ribs. Cleaning up afterward was a pain having not foiled the pan, which was virtually empty of water but full of crusty and gooy fat by the time I finished.
Some questions for you guys
1/ If a charcoal grate burns unevenly is it due to the wind, on this cook out I did not notice there was any to be honest? Should I try and address this by turning the WSM round, or adjust the three vents independently.
2/ Are Weber BBQ beads worth the money, in the UK we do not have a lot of choice other than supermarket brands. I have never seen the brands mentioned here like Rancher.
3/ When cleaning up does everyone clean the food grates in the washing up bowl like any kitchen item. The reason I ask is because with my Weber one touch kettle I leave it until next time then burn particles away. I’m not sure the temp would be high enough in WSM to do this safely?
My thanks in advance for anyone that takes the trouble to read this post, and answer any of my questions.