Finally got to use the WSM again after 6 weeks. Needed work out:
1. Higher heat methods
2. First time w/ Spares on my WSM and
3. a Variation on 3-2-1
I'm one of the guys who's been having problems keeping a higher heat cook going. My configuration has been 18" '09 WSM, foil only water pan (no water, no saucer), some briqs and a few pieces of wood -- door ajar and lid askew. Well, this time I made it to my target temp range (325F per lid therm). What changed -- different briqs (used leftover RO briqs, was using Rancher before) and a little more briqs (new used 1/2 ring, was using 1/3 ring), and a longer wait until I gave up. What was the most significant change(s) -- probably the larger amount of briqs and longer wait before giving up on the higher temp. (Will be trying again w/ Rancher only again since I like the taste better and the less ash.)
Intended to do something like a 2-2-1, but had allocated 6 hrs for the cook given my uncertainty of technique. Resulted cook was 2 hr unfoiled, 1 hour foiled on heat, 2 hrs foiled and wrapped in a cooler, and a final hour unfoiled. The texture was great -- enough chew for clean bit marks, but the meat pulled clean off the bone; toothpick/fork test for tender was like butter.
What can one say, but WOW -- what a texture difference compared to BB! Don't remember having any Spares like melting butter before. I'm totally ruined -- how can one keep a kind/straight face at a restaurant or friends now?
And as always, thanks to all for the encouragement and suggestions.
1. Higher heat methods
2. First time w/ Spares on my WSM and
3. a Variation on 3-2-1
I'm one of the guys who's been having problems keeping a higher heat cook going. My configuration has been 18" '09 WSM, foil only water pan (no water, no saucer), some briqs and a few pieces of wood -- door ajar and lid askew. Well, this time I made it to my target temp range (325F per lid therm). What changed -- different briqs (used leftover RO briqs, was using Rancher before) and a little more briqs (new used 1/2 ring, was using 1/3 ring), and a longer wait until I gave up. What was the most significant change(s) -- probably the larger amount of briqs and longer wait before giving up on the higher temp. (Will be trying again w/ Rancher only again since I like the taste better and the less ash.)
Intended to do something like a 2-2-1, but had allocated 6 hrs for the cook given my uncertainty of technique. Resulted cook was 2 hr unfoiled, 1 hour foiled on heat, 2 hrs foiled and wrapped in a cooler, and a final hour unfoiled. The texture was great -- enough chew for clean bit marks, but the meat pulled clean off the bone; toothpick/fork test for tender was like butter.
What can one say, but WOW -- what a texture difference compared to BB! Don't remember having any Spares like melting butter before. I'm totally ruined -- how can one keep a kind/straight face at a restaurant or friends now?
And as always, thanks to all for the encouragement and suggestions.