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Thread: 1st comp, is one WSM enough?

  1. #1
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    1st comp, is one WSM enough?

    I'm entering a "backyard" competition next month. I need help with my strategy for preparing pork and ribs on a single WSM (18.5"). The turn in times are about an hour or so apart, I believe. Assuming 12-14 hours for a pork cook and 4-5 hours for ribs, how should I go about this? It seems things could get pretty busy if I'm trying to time them to be done at about the same time. Would planning to take the pork off prior to starting the ribs, then holding it in a cooler be OK or detrimental? I don't really want to buy a 2nd WSM for something I may never do again...borrowing one is a possibility.

    Open to suggestions!

    Thanks.
    John

  2. #2
    Moderator Chris Allingham's Avatar
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    Our friend Harry Soo of Slap Yo Daddy BBQ has competed on countless occasions using a single WSM, cooking all FOUR competition meats using one 14" WSM or one 18" WSM. So doing two meats for a backyard comp should be easy!

    Visit this thread and download the PDF attachment:

    https://tvwbb.com/showthread.php?210...m-of-Harry-Soo

    On page 8, there's a section on "Timing". You can see his timing when cooking all four meats and you can adjust accordingly for only two meats and whatever your turn-in times are.

    And take a look at this thread from which the Timing info was derived:

    https://tvwbb.com/showthread.php?881...h-a-single-WSM

    Harry's detailed write-up on doing this in the more challenging 14" WSM is here:

    https://www.slapyodaddybbq.com/2013/...-world-record/

    The 14" might not be totally applicable for you, but you might glean a few bits of info.

    Good luck!
    Chris

  3. #3
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    Quote Originally Posted by Chris Allingham View Post
    Our friend Harry Soo of Slap Yo Daddy BBQ has competed on countless occasions using a single WSM, cooking all FOUR competition meats using one 14" WSM or one 18" WSM. So doing two meats for a backyard comp should be easy!

    Visit this thread and download the PDF attachment:

    https://tvwbb.com/showthread.php?210...m-of-Harry-Soo

    On page 8, there's a section on "Timing". You can see his timing when cooking all four meats and you can adjust accordingly for only two meats and whatever your turn-in times are.

    And take a look at this thread from which the Timing info was derived:

    https://tvwbb.com/showthread.php?881...h-a-single-WSM

    Harry's detailed write-up on doing this in the more challenging 14" WSM is here:

    https://www.slapyodaddybbq.com/2013/...-world-record/

    The 14" might not be totally applicable for you, but you might glean a few bits of info.

    Good luck!
    Chris
    Thanks, Chris, this is helpful.

  4. #4
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    Quote Originally Posted by jmbaute View Post
    I'm entering a "backyard" competition next month. I need help with my strategy for preparing pork and ribs on a single WSM (18.5"). The turn in times are about an hour or so apart, I believe. Assuming 12-14 hours for a pork cook and 4-5 hours for ribs, how should I go about this? It seems things could get pretty busy if I'm trying to time them to be done at about the same time. Would planning to take the pork off prior to starting the ribs, then holding it in a cooler be OK or detrimental? I don't really want to buy a 2nd WSM for something I may never do again...borrowing one is a possibility.

    Open to suggestions!

    Thanks.
    John
    Definitely plan on getting your pork done early, 2-3 hours in a tight cooler is not too long at all. You can even plan on getting your ribs done early too. I would try not to be more than an hour early for ribs though. It's likely too late to change, but hot and fast is your friend. 5-6 hours on butts, 2.5 hours on ribs.
    Swamp Boys, FBA/KCBS, Weber Collector
    30+ vintage Weber kettles, 1 wide slat Genesis II

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