f.j. tedford
TVWBB Fan
Just wondering how long some others have had their WSM's hold cooking temps? I cooked an overnight brisket starting at 11pm Friday using the Minion method. The charcoal ring was full and I added 17 lit briquettes and two very large oak chunks already charred plus two pecan chunks. This was a waterless cook most of the way with a heavy pizza stone for the heat sink. The water pan was just there for drippings and making a broth. The WSM still read 250 at the lid at 11pm Saturday night. There were only about five small coals left on the grate by then an a bed of glowing embers in the bowl.
I added no fuel during this cook! I just added two pecan chunks after about nine hours and a little water and a soup bone to the water pan drippings to make a smokey broth for the sauce. This was drained off after about 3 hours or so.
I've had the WSM crank for up to 16 hours before without adding fuel. This 24hr run is the longest so far and really surprised me. I quit checking after 11pm Saturday night. Temps were extremely stable during this cook holding rock steady at 245 to 250. The vents were set at 10%-0%-0% most of the way. By 11pm saturday night the vent was at 50%-50%-0%.
I wonder why Weber does not change their instruction manual to include the Minion method. Is it the unlit charcoal objection some folks have? I just can't believe how well the WSM holds temperatures and I never really expected it to perform as well as it has. Of course, a lot of that satifaction is due to the tips and facts provided on VWBB. A big thanks to Chris A.
BTW the brisket was great.
I added no fuel during this cook! I just added two pecan chunks after about nine hours and a little water and a soup bone to the water pan drippings to make a smokey broth for the sauce. This was drained off after about 3 hours or so.
I've had the WSM crank for up to 16 hours before without adding fuel. This 24hr run is the longest so far and really surprised me. I quit checking after 11pm Saturday night. Temps were extremely stable during this cook holding rock steady at 245 to 250. The vents were set at 10%-0%-0% most of the way. By 11pm saturday night the vent was at 50%-50%-0%.
I wonder why Weber does not change their instruction manual to include the Minion method. Is it the unlit charcoal objection some folks have? I just can't believe how well the WSM holds temperatures and I never really expected it to perform as well as it has. Of course, a lot of that satifaction is due to the tips and facts provided on VWBB. A big thanks to Chris A.
BTW the brisket was great.