Two cooks in....learnings and questions


 
Jim McKelvey

Jim McKelvey

TVWBB All-Star
So I got the WSM last week and have had a chance to get a couiple of cooks under my belt.
Session 1 - Split chicken, high heat, no water in pan. Brined chicken in basic water/salt / sugar brine and used a wet rub of cumin, salt, pepper, garlic powder, lime and olive oil. 1/2 to 2/3 of ring filled. 3 x apple chunks, 1 hickory.

Learnings -
Make sure coals and wood are fully ignited prior to loading meat in cooker. While juicy as can be, meat was a bit smokey / bitter.

Temp was impressive, getting well into the 400's

Prep time can not be ignored. We did a good job prepping the meat, but getting the fire ready takes time.

Wife liking food makes life easier. :-)

No real questions stemming from this cook - just need to find better recipes and I see there are a lot of different ones in the forums.

Session 2 - back ribs, BRITU "inspired". 3 racks from Costco. Skipped accent / MSG and reduced salt a bit. Reduced wood to two apple chuncks.

Learnings -
Temp is easier to bring up than to push down.

I spent a lot of time on "vent management" - probably unnecessary.

My shirts now smell like Q.

The WSM holds temp forever!

Charcoal seems to hv come a long way since I was a kid.

I really need a prep table / work station.
Finished Product

Questions -
The cryovac ribs at Costco usually come 3 per pack...is it possible to freeze one (small family)?

Have a little smoke escaping from the base of the thermometer on the lid - is that normal?

Any tips for handling / accessing food on the second or lower rack?

Thanks -

Looking forward to next smoke!
 
Yep, those are all true and you will continue to learn alot more as you go.

Yes, you could freeze some of the ribs. I recommend to vacuum seal what you freeze.

After a few more cooks things will gunk up inside and seal alot of those little air escapse. My first few looked like a sieve but now all smoke is through the vent.

As far as bottom rack, if you are doing different meats, try to put what will need the least attention on the bottom. Unless one of the meats is chicken. You wouldn't want that on top of other meat.

enjoy
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">You wouldn't want that on top of other meat. </div></BLOCKQUOTE>
As long as everything in the cooker cooks to safe temps where it is placed is immaterial.
 
The other thing I would add is that you might have had a little too much smoke for one chicken. 4 chunks seems like a lot to me, unless they were pretty small. <shrug>
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Falk:
The other thing I would add is that you might have had a little too much smoke for one chicken. 4 chunks seems like a lot to me, unless they were pretty small. <shrug> </div></BLOCKQUOTE>

That's a lot of wood for chicken IMO. Plus one chunk was hickory. On a high heat chicken cook, I wouldn't even put any wood in. If I did, it would be a chunk or two (max) of apple.

"Learnings -
Make sure coals and wood are fully ignited prior to loading meat in cooker."

This may be true in a high heat cook but for long slow cooking, most of us are using something called the minion method which is basically starting a small fire on a unlit pile of charcoal and wood and loading the meat. Do some reading/searching on Minion Method. Try it, you may like it.

Couldn't see your prep table (was asking for a sign in) but yes, you do need a table.

On the rib cook, you reduced the wood and did not use hickory. I would recommend you try hickory on ribs. Just seems to be the right wood for ribs. You can still go light, but try it.

As for the lower rack, I try not to use it. If I have two butts, I fit them on the top rack. If you have to use the bottom rack, that's where your table comes in. You'll need some type of cover or cleanable surface on your table for when you take the top rack off and set it to the side (it will drip on whatever you set it on.

Most important thing you learned - "Wife liking food makes life easier." Wait til you try to buy a thermopen. Wife liking food makes expensive purchases easier.
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I'm unable to find a link at the moment, but my wife found a table at Walmart. Lifetime brand, 2'x4', folding, adjustable height, half the top is plastic and the other half is wire rack. The wire portion comes in handy for setting down hot racks or pans.
 
Jim,
I'm in the same boat, only had 4 cooks so far, 2 chicken and 2 ribs, but my girlfriend is a vegan, sadly. I've tried to convert her with some amazing ribs, but no luck so far, more leftovers for me I suppose. Though it is a bit like catching a big fish with no one there to see it.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim McKelvey:
My shirts now smell like Q. </div></BLOCKQUOTE>LOL, it's true
icon_smile.gif


Bob
 
Thanks again for all the feedback guys. I did a few more racks of baby backs this weekend. They were great...reporting back some observations from this most recent cook:

I have not mastered the fuel! Hot coals from chimney, plus a half a chimney of unlit was overkill. Temp skyrocketed to 350, had to shut down for 30 mins and then slowly open things back up to get to 225-250 for ribs. Even so, WSM held 250+ after ribs were done for 4-5 more hours.

Smoke was much better...added a chunk of hickory and the overall smoke layers on the ribs were more distinct, but not overwhelming.

For the table, I just took a folding tray table and covered with foil. An interim solution. I'll hv to look for that table at Walmart though!

Wholesale ribs are huge. I'm only finding vac packs in the 9-10lb range (3 racks). I complained and the meat guy looked at me like i was crazy. More is better, except when it is not.

Using some of the cleanup techniques - like putting grates on gasser for 5 mins and then hitting with wire brush. Great idea!

Smoker is strating to get "gunked" up. Less smoke escaping, lid sticking, etc. Rewarding in a way.

Getting a lot of "so how did you cook those ribs?" from neighbors / friends. I tell them it's easy...but I sense some doubt.

Butt next weekend...I hope.

Thanks again and happy cooking!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim McKelvey:
Smoker is strating to get "gunked" up. Less smoke escaping, lid sticking, etc. Rewarding in a way.
</div></BLOCKQUOTE>

Careful with that lid sticking part. I keep my lid/rim pretty clean. Prior to keeping it clean, it stuck so bad one time that I literally had to pry the lid off with a screw driver. I tend to wipe my lid down when it is warm with some vinegar on a paper towel.
 
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