From the "what the heck was I thinking dept"...Weeeee...lol.


 
Bill S.

Bill S.

TVWBB Pro
Decided to do some wings today. So I wanted a temp of 250 for two hours. For some reason that escapes me I light a full chimney of Kingsford and dumped it in. Was looking at 400+ degrees...lol. Weeeee. Was a bit of a hassle getting things straightened out, pretty much emptied the bowl out. Finally got the temps set where I want it. I think I singed an eyebrow in the process...lol.
 
Brain Fart.

Get 'em all the time.

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JimT
 
Lesson #2 today...Don't walk around in crocs where you've been handling hot coals....youch. I know, I know...Yeah I wear crocs, live in em'....lol.
 
Didn't they have to smoke some Croc on an episode of Pit Masters..... oh wait that was Gator, nevermind
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I've done that with my rive sandals, definately not the smartest thing I have ever done in my life... lol.
 
Mine was a grayed out coal I stepped on. Got a hot foot...lol. Gave a new meaning to "Burning rubber"....lol.
 
Hey Bill. I've done that "Burning Rubber" little dance before, too.
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Concerning temps, check out my post if you get a chance on the wsm forum. I'm puzzled everytime I read about folks easily getting high heat, so let me know what you think if you have time to read it. Later.
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Originally posted by Frederic:
Must have been nice today in Albany! Here in Montreal, it was around 60, sunny and no wind.
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Oh yea...T shirt and shorts. Hated throwing the hard top back on the Jeep today though.
 
Dave...Read your post. I've only done HH a few times. And that's only when I've done small 4-5 lb top rounds. And that last pulled chuck. So I'm really not too familiar with it. The only thing that I could think of that could be causing your problem would be the amount of meat you load up with. I'm only cooking for two people, so it's usually just two racks of ribs or one flat or butt.
 
Originally posted by Bill S.:
Dave...Read your post. I've only done HH a few times. And that's only when I've done small 4-5 lb top rounds. And that last pulled chuck. So I'm really not too familiar with it. The only thing that I could think of that could be causing your problem would be the amount of meat you load up with. I'm only cooking for two people, so it's usually just two racks of ribs or one flat or butt.
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Yeah, the amount of meat is probably the main thing. I guess I forget that the wsm is the perfect smoker for small households, and how much most guys are cooking.

Also, I've tweaked the sections and door so that everything is fitting really tight, too. I guess that's a good thing, but I need to do that mod. where you mount the screws at the corners of the door to hold it cracked open for HH or getting temps up at the start of a cook. I'm tired of stackin' my charcoal chimneys.

Thanks for the input!
 
Originally posted by Dave from Denver:
Wings at 400 degrees sound great and crispy to me!
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Would they be done inside without burning outside is the thing. I've only done chicken a few times....can't tell if your joking...lol.
 
Originally posted by Bill S.:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave from Denver:
Wings at 400 degrees sound great and crispy to me!
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Would they be done inside without burning outside is the thing. I've only done chicken a few times....can't tell if your joking...lol. </div></BLOCKQUOTE>

Not joking, they'll be cooked through for sure, and 400 or even 450 isn't super hot enough to burn the outside of basically any cut of chicken unless you're dealing with intense direct heat.
 
I usually crisp them up by putting the grate on the fire ring for a couple minutes. So 400 will work eh? How long at 400? I go 2 hours at 250 for wings.
 
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