Post First BBQ Questions


 
H

HenryS

New member
Hello All,

I did a ton of research before hand, but sure enough feel like I have more questions than before I started.

This weekend I fired up my 18" WSM I bought used (used 1 time, it looked brand new) for the first time. I made some 321 baby backs using the "BRITU" rub. 3/4 full water pan, minion method with a full ring, and about 30 lit coals of kingsford pro. I was shooting for a dome temp of ~250, and it held it very well pretty much the entire time, except jumping up about 25 to 275 when the sun hit it. Then towards the end of the cook, I had to crack the vents some more to bump the temp up. Some questions, I have, and sorry for the long list!

1. How long do you usually wait once you dump the hot coals on and assemble the WSM before you start making vent changes? I guess I am trying to figure out how long initially does it usually take for the smoker to stabilize? I am guessing there are a lot of factors, so we just need to wait until the temp stabilizes?
2. How long do people usually wait to throw meat on once you have the temp stabilized? I see some say throw it on right away, and some say to wait a while until the smoke dies down. The BRITU says to wait an hour, and I waited about 45 min. Is there a significant difference in waiting or not waiting?
3. In general, when there are temp changes, even small ones like 10-25 degrees, and you want to make a vent change adjustment, do you usually change just one vent? Or do you make smaller changes to all 3? I had my top vent open the whole time. I had 1 vent cracked to about 1/4 open, and then I was making small adjustments to other two vents, but I am thinking it probably makes more sense, to just increase the one vent until its all the way open, or the temp is were it needs to be, then if need more temp, start to increase only one vent at a time?
4. How long do you wait to check the temp, after you make an adjustment? It seems like sometimes the temp would jump pretty quick and stabilize (early on) and sometimes it would seem like toward the end I think mostly, I would make an adjustment, and the temps would take more time to react. Is this typical? I think I read about 15 min is good rule of thumb. This will be easier I think when I have a bluetooth or wifi temp controller so I can track and all without needing to go outside so much.
5. The ribs turned out amazing! Best ribs I have ever had! But! they were kinda dry, especially on the ends. Should I have rotated them throughout the cook? Should I have cut them in half so they are not hanging over the water bowl? Aim for a lower temp? I also know a lot of people 321 ribs more like 211 or 221. I did 3 1.5 .75.
6. Recommendations on bluetooth or wifi thermometers that have alerts and also track temps. I want to be able to notate, okay at 5 PM I adjusted vents, and look at a log of temps throughout the cook.
7. My house smelled pretty smokey. I have a small yard. Is this because I was going back in and out so much? I am going to try to use our front door and go around. Any ideas to minmize the smoke smell in the house will definitely keep the wife happy. She loved the ribs though so thats good!
8. Cleanup - I don't have a brush yet. Do you all brush the inside to keep stuff from flaking off everytime? I know this is kinda debated, but it looked like my lid, the day after had little flakes coming off. Probably don't want that in my food next time I BBQ. Should I knock this off after each cook, or before the next cook, or doesnt matter?
9. How to you all store your WSMs? After I cleaned mine, I left the wet water bowl, and grates out, and put everything back together. closed all the vents, and covered it. Should I leave the vents open for airflow? It is outside and has the weber cover, but I obviously want to do whatever I can so it wont rust. Just wondering mostly if vents should be open or closed, and anything else I can do to keep it in good shape!
10. If I want to try a longer cook, can I try to go no water pan? I didn't have trouble maintaining temps, and I am hoping with no water pan, I wont need to add charcoal for a longer cook. I can always finish it in the oven though. If it is much harder to control temps with no water, I guess I will keep using it for now?

Thank you all so much, I appreciate everyone's help! Maybe will shoot for a boston butt next weekend for some pulled pork! Definitely hooked!
 
Henry,
1. I do the minion method with 20-25 coals and the bottom vents half open. I start adjusting all the vents at 200’.
2. I load up the meat at 200’.
3. I adjust all the vents.
4.15 minutes.
5.I cut them in half with the heaviest ribs to the outside.
6. I use a Thermoworks Smoke.
7. I never had that problem.
8&9. I remove everything from inside the following morning. I do a quick cleaning at that time. I open all the vents, remove the door, and put the cover on the smoker.
I check the smoker from time to time and at least a week before I’m going to use it.
10. I always use a half full Brinkmann pan.
I use a Cajun Bandit charcoal ring for longer cooks.
Anyway, the above works for me.
 
Jeff Boudman said:
Henry,
1. I do the minion method with 20-25 coals and the bottom vents half open. I start adjusting all the vents at 200’.
2. I load up the meat at 200’.
3. I adjust all the vents.
4.15 minutes.
5.I cut them in half with the heaviest ribs to the outside.
6. I use a Thermoworks Smoke.
7. I never had that problem.
8&9. I remove everything from inside the following morning. I do a quick cleaning at that time. I open all the vents, remove the door, and put the cover on the smoker.
I check the smoker from time to time and at least a week before I’m going to use it.
10. I always use a half full Brinkmann pan.
I use a Cajun Bandit charcoal ring for longer cooks.
Anyway, the above works for me.
Click to expand...

Thank you! That is helpful! I know people do a lot of this stuff differently, but I am pretty indecisive so trying to get some assurance. Thanks again!
 
Good questions. Over time you'll develop your process and eat some good Q along the way. Follow what Jeff said and adjust to your preference as you go. I always used water in the pan and then experimental with no water. I don't use water anymore and it is a big help on long cooks with the stock charcoal ring. Like Jeff I open everything I can open when storing my WSM. Mildew is a problem in Florida and circulation helps with that. Unfortunately, when the wind is right, my wife gets a smoke smell in the house. I put my meat on once I have reached cook temp. Chris has a ton of good info on TVWB (link at top of page) and his methods work.
 
Lew Newby said:
Good questions. Over time you'll develop your process and eat some good Q along the way. Follow what Jeff said and adjust to your preference as you go. I always used water in the pan and then experimental with no water. I don't use water anymore and it is a big help on long cooks with the stock charcoal ring. Like Jeff I open everything I can open when storing my WSM. Mildew is a problem in Florida and circulation helps with that. Unfortunately, when the wind is right, my wife gets a smoke smell in the house. I put my meat on once I have reached cook temp. Chris has a ton of good info on TVWB (link at top of page) and his methods work.
Click to expand...

Thank you for this!

I read that if you get a second charcoal grate:

www.weber.com

Charcoal Grate - 18" Smokey Mountain Cooker | Care | Charcoal Grill Replacement Parts | Weber Grills

1 heavy gauge steel charcoal gratePlease double check the specs and fits info to ensure that you’re choosing the best part for your grill. Questions? Our team of grilling experts are here to help: 800-446-1071 or support@weberstephen.com
www.weber.com www.weber.com

and set it at 90 degree angle to the first one, this will help lengthen cooks quite a bit because the lit charcoal won't fall into the ash and extinguish as easily? Is this one of the better bang for the buck options for lengthening cook time?

I am going try a pork butt this weekend and I know it may need to go 10-12 hours + maybe.

Thank you!
 
Chris has an excellent section on this subject. https://www.virtualweberbullet.com/charcoal-grate-modifications/ I never added the second charcoal grate because I think that is more appropriate for lump charcoal users. On a long cook at some point you may see the temp start to fall. I tap on the legs or stir the coals to knock the ash off the charcoal. I temporarily close the the top vent to stop the ash from being pushed up to the meat. If you start running low on charcoal just add more unlit through the door with a small shovel.

When I cooked at 225 butts took forever. Now I cook them at 250 to 275 and I normally have enough charcoal. My "best bang for the buck" mod to extend cook time is to foil my water pan and cook dry. I had a Brinkmann charcoal pan that replaced my water pan and that gave me more height for piling up charcoal in the ring. Hope that helps.

My approach in learning my 18.5 was to cook with what I had, get to understand how it worked, and then make the mods I felt would help me. After about 6 months I started to experiment with no water cooks and then I added handles to the center body and on and on. BTW Lowes and Home Depot sometimes carry some Weber parts - like grates. You'll get more comfortable with a few cooks behind you and I think Pork Butts are the most forgiving hunk of meat you can cook. Have fun. It's against the law not to. :wsm:
 
Lew Newby said:
Chris has an excellent section on this subject. https://www.virtualweberbullet.com/charcoal-grate-modifications/ I never added the second charcoal grate because I think that is more appropriate for lump charcoal users. On a long cook at some point you may see the temp start to fall. I tap on the legs or stir the coals to knock the ash off the charcoal. I temporarily close the the top vent to stop the ash from being pushed up to the meat. If you start running low on charcoal just add more unlit through the door with a small shovel.

When I cooked at 225 butts took forever. Now I cook them at 250 to 275 and I normally have enough charcoal. My "best bang for the buck" mod to extend cook time is to foil my water pan and cook dry. I had a Brinkmann charcoal pan that replaced my water pan and that gave me more height for piling up charcoal in the ring. Hope that helps.

My approach in learning my 18.5 was to cook with what I had, get to understand how it worked, and then make the mods I felt would help me. After about 6 months I started to experiment with no water cooks and then I added handles to the center body and on and on. BTW Lowes and Home Depot sometimes carry some Weber parts - like grates. You'll get more comfortable with a few cooks behind you and I think Pork Butts are the most forgiving hunk of meat you can cook. Have fun. It's against the law not to. :wsm:
Click to expand...

Thank you! Makes sense about the lump vs briquette.

It has been great so far! I am definitely going to at least get a wireless leave in thermometer so I don't have to run out to it every 30 min to check on it lol. I know when it settles in, I don't need to check in so often, but I can't help it!!

I will probably follow the general consensus and just use the water pan for now. Long term, sure it would be nice and easier not to need to worry about it cleaning it, and going longer on the initial charcoal load. But for now, adding some briquettes in the middle of the cook is no big deal!

You may or may not be able to tell, but I am definitely one of those over analyze type people lol. I am an accountant, I can't help it! Thanks again!
 
Henry,
First of all, I’m sure Lee’s method works as well or better than mine. Two methods to achieve the same results9A75F4BE-69DA-4291-B7A9-9E882D7582C2.jpeg
I use a Brinkmann pan like Lew does. I fill the pan half way because I don’t spritz, mop, or foil. If cooking multiple butts I use a Cajun Bandit coal ring. It’s 15.5 x 5” compared to the Weber 14.5 x 4.5” ring.
 
Jeff and I have taken slightly different approaches but they work for us and you will develop your own style. It's the nature of Q. I don't think my Q is better than anyone else's but my family loves it and that's good enough for me. If my wife could tolerate black pepper and Cayenne my rubs would surely be different. It's your smoker and your family and friends. Find what works for you.
I have a Maverick ET-732 remote thermometer and it has served me well for years. The Thermopro ET-20 gets good reviews and is less expensive.
 
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