Michael Hermanek
TVWBB Member
I have owned the WSK for about 9 months now and have done a couple low n slow cooks (pork butt, ribs) with success. I still have to work on the spatchcock chicken as I did that with the deflector on and a little higher temp (330F) and wasn’t satisfied with it. However, I have not done any direct cooks on the WSK. I have read through a lot of the posts (Brett-EDH has done an awesome job on his descriptions) but had a few follow up/miscellaneous questions that I hope people can share their wisdom with:
For Steaks:
When using the CI Sear plate, it looks like the CB or Vortex is on the upper grate situated just below the CI Sear plate. When doing it this way, it appears that the steaks start out there (front sear) and flipping it after 3-4 minutes per side for a 2 inch thick steak. I am unsure if the lid is open or closed? Can someone confirm? Also is this enough to achieve your internal temperature of do you move it to the indirect side to continue to cook?
For Burgers:
When using the CI Sear plate, how long do you do the front sear and is the dome open or closed?
Lighting Charcoal for the CB:
What is people’s preferred way to doing it? I would say using a chimney and transferring the coals to the CB would be the way that I’m thinking but just more curious if people felt that using a torch or cube with charcoal inside the baskets?
Are there other tips/tricks for direct cooking on the WSK?
Thanks in advance!
For Steaks:
When using the CI Sear plate, it looks like the CB or Vortex is on the upper grate situated just below the CI Sear plate. When doing it this way, it appears that the steaks start out there (front sear) and flipping it after 3-4 minutes per side for a 2 inch thick steak. I am unsure if the lid is open or closed? Can someone confirm? Also is this enough to achieve your internal temperature of do you move it to the indirect side to continue to cook?
For Burgers:
When using the CI Sear plate, how long do you do the front sear and is the dome open or closed?
Lighting Charcoal for the CB:
What is people’s preferred way to doing it? I would say using a chimney and transferring the coals to the CB would be the way that I’m thinking but just more curious if people felt that using a torch or cube with charcoal inside the baskets?
Are there other tips/tricks for direct cooking on the WSK?
Thanks in advance!