BBQ old school

[Dwain Pannell]

I reflected on the "old codger" post by Lew Newby, and the book Low and Slow in Five Easy Lessons and decided that this week I was not going to use the auto temp controller. Further along these lines, I have decided to start this experience to see what temp we maintain at certain vent positions while cooking some chicken. I brined, Spatcocked, and rubbed two nice yard birds with Kickin Chicken and placed them in a smoker with a chimney of natural briquettes and three nice chunks of apple wood. I started the fire with about 1/2 a chimney of lit Minion style. I have maintined rock steady temps right at 238* that make the experience very rewarding and stress free. It has given me a new respect for the WSM.

I plan to continue this no technology process through each cook the week. I plan on some St Louis Cut Ribs, Pepper Beef Jerky I have marinading now, and possibly a Pork Butt for Pulled Pork.

 

[timothy]

I like simple Dwain.

Tim

 

[Corey Elks]

its cheaper too

 

[JimH TX]

And here I thought you were going to tell us you dug a pit, burned wood down to coals and cooked over that.

 

[Dave Russell]

Dwain, kudos for trying something different. I think that's what makes it interesting. While I wouldn't suggest anyone try Wiviott's method TO THE TEE with a deep pan wsm ('09+) or a 22.5", his ideas are generally pretty solid. I've been experimenting a good bit since getting my new 22.5" and am learning even more.

One thing I've noticed is that while I get better bark without water, I can cook chicken with water in the pan at anything up to about 275* much faster than if cooking dry at the same temps, which is about what I did just yesterday with a 16" clay pot base in the pan. Yep, no question about it, I've found that conclusively to be true with both my bullets, and the only downside TO ME is that I'll use more fuel with water in the pan.

Also, both racks are usually done at about the same time when I use water in the pan. However, I didn't think my bottom rack birds would EVER get done yesterday! I went back to Chris A's temp tests, and sure enough, he had a tad wider variance between top and bottom grates with sand in the pan vs. water. So what's my point then? Well, the difference in temps between top and bottom grates is evidently offset to a big degree by the steam from the pan IF you let it do it's thing. (If the water level is very slow to drop, how's there any steaming going on?)

So as much as I love the stability and bark from using the clay pot base, that's why my rib tips took so long the other day. I always put 'em on the bottom so I can check and pull through the door before the st. louis slabs are done. What I'm learning is still pointing me in favor of Weber bullet bbq old school with water in the pan and MODIFIED MINION ala sort of Gary Wiviott....unless cooking a boat load of meat or foiling during the cook.

 

[Scott Dace]

I'm glad to see that more and more people are coming around to plain and simple cooking. I've been doing this for a long time without the aid of any type of electronic equipment except a digital thermometer, 'cause thats all I can afford, and I don't use it that often. Ribs, I pretty much cook everything by wieght and feel, same with pork butt. I don't think there is anything electronicly modern that would help me cook any better.
I'm not saying its a bad thing, I'm just saying its a little overkill.

After a while you pretty much know how long and at what temp it will take to cook 10 lbs of meat. Formula:

Time=Temp/Meat (time equals temp over meat)

To cook 13 lbs of meat @ 250*, using this formula would be about 19 hrs. Very reasonable guestimation, considering unknown variables like ambiant outside temp and wind factor (assuming your using a WSM).

...or you can just poke and tug at it like I do.

 

[Gary S]

In hind site, my first experiences with a WSM were with the 22 which I bought used and uncooked in for $250.00. The 3 gal water pan did me in due to my lack of experience. First 5 cooks were with the 22 and of course I filled the pan! Cooked some great food but when the pounds of briquettes exceed the weight of the meat there is something wrong with that piture. It used fuel like crazy to heat all that water! Now, practising what I have learned on my own and from others here, I think 3 gallons is at least a gallon too much. It's too bad a Brinkman style pan would not fit the 22 too. Now I play with my 18's and the Brinkman( never full) and a clay saucer sometimes and I have never had the Stoker in operation other than to name the probes and check their temps. My most sophisticated pieces of equipment that I use are my NSF dial thermometers and my various sized drill bits to set my bottom vents. The top is always open. I love to use the wsm, my family enjoys what I cook and I have fun including getting up at 0430 to light the smoker for the days cook.

 

[Larry D.]

This afternoon I smoked a turkey breast, and didn't want to mess with hooking up my Stoker. So I just fired up the WSM, waited until the temperature was nearing 200, adjusted the vents via the "that looks about right" method, and left everything alone for awhile. The WSM settled in at about 252 degrees and stayed there. A while later, I decided to bump the heat up, so I opened one vent a little further. The temp inched up toward 300, and I left it there until the meat was done. Its nice to see that the old girl is still just about rock steady (even with no water in the pan) after all these years. I'm not going to get rid of my Stoker, but it's nice to know I can still cook without it.