Hi Guys,
Last week I completed my first cook on my WSM 22.5. I cooked St. Louis Ribs. The cooker ran very hot and 32 hours after the cook the charcoal was still smoldering to the point that I just re-opened all the vents and let the charcoal re-catch and burn itself out. Clearly I need some answers.
First of all. I cook Harry Soo style (No water in the pan with a foiled pan). I seasoned my WSM exactly the way Harry said to do it. Also, I do not use Kingsford (My wife is very sensitive to the smell and taste of Kingsford). I do use Nature's Best all natural Briquettes (which I've been told tend to burn quite hot). Anyhow, I used the Minion method starting with about 21 ashed over Briquettes on top of unlit fuel with smoke wood buried. I completely encased the water pan (without water) in foil.
I fought to bring the heat down to the 270 range all day. I initially hit 325 but I was able to eventually get it to hold at 265 but it took tremendous effort over the course of roughly 3 hours to do so. I was also closing down all bottom vents 100% and closing the top vent down to the half-way point to regulate the heat. Also, I was using the Maverick remote Thermometer.
I have seen many people on this board say to use a clay pot or a pizza stone to serve as a heat sink. However, I am a little confused on this issue. Will using a pot or a pizza stone help hold the temp down low or drive it up? If it will help me keep temps lower then that is great but which is the better solution (The pizza stone or the clay pot)? If it is the stone, does anyone have any suggestions on a brand name and what is the right size pizza stone to foil inside a 22.5 WSM?? I spoke to Weber about all of this and they said to keep using the cooker and that I need more gunk build up and that the gunk will help hold the heat down as time goes on. This makes sense to me. However, I am concerned about the fact that the coals were able to reignite after 32 hours with all vents closed. If I do have an out of round issue, then you certainly can't see it with the naked eye...I really don't want to fool with using water because I believe what Harry says about dry heat being best for bark. Please give me your opinions regarding these issues. Also, I am sorry to create a new thread for this. I have read the existing threads and I am a little confused.....Thanks.
Last week I completed my first cook on my WSM 22.5. I cooked St. Louis Ribs. The cooker ran very hot and 32 hours after the cook the charcoal was still smoldering to the point that I just re-opened all the vents and let the charcoal re-catch and burn itself out. Clearly I need some answers.
First of all. I cook Harry Soo style (No water in the pan with a foiled pan). I seasoned my WSM exactly the way Harry said to do it. Also, I do not use Kingsford (My wife is very sensitive to the smell and taste of Kingsford). I do use Nature's Best all natural Briquettes (which I've been told tend to burn quite hot). Anyhow, I used the Minion method starting with about 21 ashed over Briquettes on top of unlit fuel with smoke wood buried. I completely encased the water pan (without water) in foil.
I fought to bring the heat down to the 270 range all day. I initially hit 325 but I was able to eventually get it to hold at 265 but it took tremendous effort over the course of roughly 3 hours to do so. I was also closing down all bottom vents 100% and closing the top vent down to the half-way point to regulate the heat. Also, I was using the Maverick remote Thermometer.
I have seen many people on this board say to use a clay pot or a pizza stone to serve as a heat sink. However, I am a little confused on this issue. Will using a pot or a pizza stone help hold the temp down low or drive it up? If it will help me keep temps lower then that is great but which is the better solution (The pizza stone or the clay pot)? If it is the stone, does anyone have any suggestions on a brand name and what is the right size pizza stone to foil inside a 22.5 WSM?? I spoke to Weber about all of this and they said to keep using the cooker and that I need more gunk build up and that the gunk will help hold the heat down as time goes on. This makes sense to me. However, I am concerned about the fact that the coals were able to reignite after 32 hours with all vents closed. If I do have an out of round issue, then you certainly can't see it with the naked eye...I really don't want to fool with using water because I believe what Harry says about dry heat being best for bark. Please give me your opinions regarding these issues. Also, I am sorry to create a new thread for this. I have read the existing threads and I am a little confused.....Thanks.