High Heat Cook Question


 
JRAiona

JRAiona

TVWBB Gold Member
I have a question about doing HH cooks. I have an 18.5 and am wanting to try doing a HH pork butt. When you do a HH cook do you keep you water pan/heat sink in place or remove it?
 
Thanks Chuck. I couldn't find those threads either. I looked at Bob's cooks and it looks like he has a heat sink in place. I somehow was under the impression that it would be difficult to get temps that high with the water pan in place.
 
JRAiona said:
Thanks Chuck. I couldn't find those threads either. I looked at Bob's cooks and it looks like he has a heat sink in place. I somehow was under the impression that it would be difficult to get temps that high with the water pan in place.
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JR, I use an empty foiled water pan, haven't used water since my first cook or two with the WSM.

I also have cooked brisket with nothing between the top grate and coals below, as with this half flat:
http://tvwbb.com/showthread.php?482...(ffat-half)-no-pan-WSM-cook&highlight=brisket
 
Thanks Bob. I was hoping for your input. Knowing how my cooker has run my inclination is to go without any heat sink (I use a foiled pizza stone) for doing HH. Do you think Chris' HH brisket cook would work on a flat? I have a 10 lb flat in the freezer I want to do but changes to my work schedule are kind of cramping my smoking time.
 
JRAiona said:
Do you think Chris' HH brisket cook would work on a flat? I have a 10 lb flat in the freezer I want to do but changes to my work schedule are kind of cramping my smoking time.
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I don't see why his method wouldn't work, after all the flat is what gets cooked to tenderness and the point usually needs, or can stand, further cooking.
 
So, Hi Heat is like 230 degrees, right? I don't have any trouble getting there with a full water pan. (Kidding)
 
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