Keeping Heat & Taking it to Next Level


 
J

Jim Creasy

TVWBB Fan
First off, I cannot say enough good things about this forum and the folks who keep it organized. There is so much information on here and a just a general sense of trying to help out. The only other forum that comes close is a guitar forum I joined awhile back.

I bought the WSM because I was low on money and wanted a decent smoker. Having years of experience on their grills and finding this site, I decided to do the WSM as opposed to all the super expensive smokers out there.

I made the right choice. At my first BBQ, folks were raving about the meat and claiming it was the best they'd had. probably a combination of the lessons I learned here and the fact that good BBQ is hard to find in Atlanta unless you look for it.

OK... Enough gushing.

Here are my questions... Issues...

First, I've got the big daddy plus 22.5 WSM. I fill the ring with Kingsford (usually the hickory impregnated briquettes) and I am getting about 8 hours at temps between 225 and 250. Usually have to refresh then for the rest of the cook time. I am in Atlanta and the smoker is under a roof w/o much wind. This common?

Second, I am ready to take things to the next level. Don't want competition but would love to attend a program or two to cut the learning curve and help me figure out ways to make the BBQ better. I've got pulled pork down pat. I suck at turkey. I am good with chickens and baby back ribs. But, I want to stretch out to beef, spares, exotic meats and fish. Pizzas? Anything else interesting?

Again, I am not a competition guy but I do want to get better and take it up a notch. Also, I live in Atlanta and interested in hooking up with folks in the area for a mutual cook to compare notes.

Any suggestions? Help?

Thanks in advance,

JKC
 
It sounds like you're using the Standard Method for start-up. Using the Minion Method will get you significantly longer burn times without refueling - two to three times longer.

As for stretching out: Mostly it's a matter of going for it. Pick a few things and try them (I would suggest not doing mixed meat cooks so that you better learn the dynamics of each). Read up here in the forum and on the Cooking Topics link at the top of the main forum page, don't overthink it, and just go for it. Most learning is gleaned from cooking, especially from the mistakes or miscues one makes.

Go for brisket, turkey breast - and why not go for curing and smoking your own bacon. It's easy and quite satisfying - and way better than commercial stuff.
 
Kevin,

Thanks for the reply. Reinforces my comments about the board.

I "think" I am using Minion. I do a charcoal chimney and get them red hot, then fill the collar with briquettes and pour. The only thing I can think of is that I am letting the charcoal burn too long in the chimney starter. ?

Again, thanks for the feedback. I'll let you know how the pulled pork goes tonight!

Take it easy,

JKC
 
They well might! I don't follow any sports at all. If I watch a game I root for the team whose city or town I like best.
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For the Minion, one uses just a few lit - 12, 15, 20, 40 - depending on ambient conditions.

Yes, let us know on the PP.
 
Jim, Kevin is totally right. There is a wealth of information on this site. You can learn from others mistakes. But the best teacher is to jump in yourself. Look at some of the postings and try what they did(or didn't do
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). I've learned from every cook I've done. Sometimes I forget simple things but my wife says I do that normally
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. When you get the hang of something try to tweek it to your tastes or methods. There nis no right or wrong way. Some ways are better than others but good BBQ takes time,patience and experience.
 
Jim,
I have a 22 as well that I bought in Jan 10. I only have about 5 or 6 cooks under my belt with the it and even purchased the afterburner kit. I have found my 22 is starving for O2 and that drastically effects the cook time and fuel consumption. I, like you found this site and found a wealth of knowledge and have even tried the no water in the foiled pan trick. Seems the 18 version does not have this problem, so to expand your repertoire you might want to think about getting your temps a little higher. What I had to do is prop the lid or center ring so that it allows more O2 to the coals. This will alow you to cook that turkey at 300-350 and give you the results you search.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Second, I am ready to take things to the next level. Don't want competition but would love to attend a program or two to cut the learning curve and help me figure out ways to make the BBQ better. I've got pulled pork down pat. I suck at turkey. I am good with chickens and baby back ribs. But, I want to stretch out to beef, spares, exotic meats and fish. Pizzas? Anything else interesting?

Again, I am not a competition guy but I do want to get better and take it up a notch. Also, I live in Atlanta and interested in hooking up with folks in the area for a mutual cook to compare notes. </div></BLOCKQUOTE>

meeting others and exchanging notes is probably you best bet. Comp classes really only teach you the four kcbs meats and much of the info is comp specific. If you're lucky enough to find a class that's going to teach you something helpful that you can't find on this board, then you're lucky.

One tip, seek out better meat. That's were exchanging notes with locals will come in handy. Another positive with knowing like minded locals is that butchers can get anything you want, but in a case, having someone to split a case with you opens up possibilities.
 
I have a 22 as well........if I'm going for a long cook for pulled pork, I use a HEAPING ring of Kingsford Blue with a couple of wood chunks mixed in. I then put about 1/4-1/2 chimney of lit coals sprinkled on top.

I put the meat in immediately.

With all vents open, I let the cooker rise to about 250 and then I shut the bottom vents to about 10% or less. Sometimes, I have to tweak it a bit, but not much.

With this setup, 12 hours+ is no problem. Somewhere around the 10 hour mark, you have to start fiddling around with stirring the coals. That's about it.
 
I also have a 22 model. I fill a Weber chimney and start that. The rest of a 22lb bag goes in the ring with some wood chunks. once ready the lit chimney goes on top. This will burn all the way through a pork shoulder or brisket cook, 14+ hours. I have occasionally had to kick the bottom to knock the ash down a little. I just ordered a stoker, so I will be interested to see if that makes a difference one way or the other.
 
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