Just an idea....Space saver in the wsm.


 
Bill S.

Bill S.

TVWBB Pro
Going to be doing some ribs and throwing some corn in later on in the cook. Wasn't going to be enough room on top grate for two racks and six ears of corn. Wife wasn't crazy about have the ribs over the corn so I thought I'd throw the corn on top of the ribs. So I figured I'd do this. Sort of a space saver, and no need to use the bottom grate.
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I think there's an idea like this in the WSM Mods section, not sure, but they were bolted together. Like your idea but you might want to use 3 chunks of wood @ 120º intervals so the top grate won't tip so easy.
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Cool idea!

EDIT: Aaahhh .. Just saw the lower grate handles holding up the sides!!
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Thought of that too...lol, but then I noticed the handles on the other grate are the same height of the chunks. So there are actually four points touching. Real stable.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
I think there's an idea like this in the WSM
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You're right, just checked them out.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">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 Bill Hays:
I think there's an idea like this in the WSM
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You're right, just checked them out.
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LOL
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There are a lot of cool ideas in there... Personally, I like your idea 'cause it's very stable and comes apart very easily ... Gotta turn the meat underneath? just lift the top grate off.
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Wife decided against the corn. She's paranoid about food. When we go out she brings her own plastic utensils...lol. So I went with four ears instead of six. Plenty of room left though.
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hey Bill, I see them there ears a' corn tried to 'scape from ya
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so far this spring, the corn we've had from Georgia has been fantastic!
we're also doing corn tonight, not shore from where tho'... gonna couplette with some
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steaks.
 
Bill,that corn looks good. I may have to try it. How long do you cook the corn in the WSM,and what temps are you using?
 
I've never tried smoking corn. There is an outstanding recipe for grilled corn in the new Big Book of BBQ from the editors of Southern Living magazine, and twice now, everyone seems to love it.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin:
Bill,that corn looks good. I may have to try it. How long do you cook the corn in the WSM,and what temps are you using? </div></BLOCKQUOTE>

Last time I did it a few weeks ago, I went 2hrs at 240-250, and it was a bit under done. Finished them in the nuke. Today temps have been running low at about 230-240. Though I just stirred the coals and I'm up to temp 250. So I'll shoot for 2.5-3 hours. Only my second time trying it. We'll see if I got it right....lol. I went with just plain ears no seasoning, just ran them under water first.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin:
Bill,that corn looks good. I may have to try it. How long do you cook the corn in the WSM,and what temps are you using? </div></BLOCKQUOTE>

Corn was a bit under done again but still edible. But like I said the temps were all over the place for anywhere between 200-250. I'd go with 2.5 hours at 250..............


I tried something something different with this cook. I went with only half ring of briquets for a short cook of 6 hrs. I'm guessing that was causing my temp problems. Was trying to avoid wasting a half of ring coals every time I do ribs. Plus I lost a couple hours worth of heat because I got a funky slab of ribs and had to bring both of them back. So the heat was getting iffy towards the end which is when I threw the corn on. I basically got 8 hrs out of the half ring.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry P.:
No need to waste charcoal, Bill. I shut down all vents and reuse the leftovers all the time. Works just fine. </div></BLOCKQUOTE>

No off flavors when doing that?
 
I do it too with no flavor issues. Just minion some lit coals over the top of the remaining or add a little more if you need. Or scoop it into the chimney and relight.
 
I've been doing corn over direct on smoky joe or weber. I like the way it crisps up a few kernels and it has a nice smoky flavor since the husks burn off and smoke some.

I am going to try smoke roasting some corn in the WSM but want the temp to be in the 350+ range. Thought I'd stack a bunch of corn on the lower rack log-cabin sort of style and fill up the WSM.
 
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