Combos in the WSM


 

Stevo (Steve Y)

TVWBB Member
OK, so I've seen all these recommendations about using the full capacity of the WSM when ya fire it up... so it begs the question, "Do you load it up with lots of the same thing, or do you mix and match?" I've seen recommendations about throwing ABTs in there, or a fattie or two.

What are the good combinations that go well together?

What are the 'don't dos'? Those foods that just don't go well together.

For example, can you expect a smoke of ribs, pork butt, brisket, and turkey legs to go well, or is it just not worth the effort?

I've got the 22.5, and I keep hearing about the charcoal consumption per smoke, and don't want to be wasteful.

Thanks, everyone!
 
Yeah, I've got a 22.5 too and am a bit concerned about being frugal with my use of briquettes. Cooking less than three chickens or 5 racks of ribs at a time seems a real waste. Luckily, bbq seems to keep real well in the frig. In fact, pulled pork and brisket seem to get better after spending the night in the refrigerator.
 
I'm normally not overly concerned with charcoal consumption and combining cooks just because I really enjoy cooking different things all of the time. Having said that it is no problem really combining anything.

There are just two variables you have to take into consideration. The first is temperature. If you want a nice skin on a chicken your going to have to shoot high, so basically either toss it on with a high heat brisket or butt or at the end of another cook. If you want low and slow you can pretty much toss anything you mentioned on together, putting the meat that will be done first on the top so it is easy to pull off the smoker.

The second variable to consider is smoke wood. While I like a large amount of smoke on a brisket, I personally don't on poultry. If your similar you may not want to combine the two. Or alternatively just add smoke at the start of the cook and when your wood chunks are done add your poultry. I wouldn't have a problem with butts and brisket going a little milder on the wood than normal as my preference.

Hope this makes sense.

Clark
 
Stevo, Unless I'm doing a lot of the same thing, I've got an older 18.5, I like to fill the grates as full as possible. Just do some research, and know your cooking and internal temps, and you'll be good to go. BBQ is not rocket science, but some thing have smaller "done" windows. And the more you do, the easier it gets!

I know that some don't like to mix items on a cook, so it is really what you want. Just have fun with it! Good Luck!!
 

 

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