When do I use 225-250 and when 325-350 and other newbie questions.


 
A

A Kokkinos

New member
Hi to all. Apologies for the many questions, but you have spoiled me with great help so far, so here I go once again.
I am ready to start using the WSM for various dinner feasts after 2 trial runs.
1. However I am a little confused: For most cuts I note that the preferred/recommended smoking temp is 225-250. For turkey, this site states to use 325-350. Are there any other cuts where this temp is recommended (for ex. a whole chicken)? When do I chose the low temp, and when do I chose the high temp? I refer to the WSM temp, and not the meat temp.
2. It is also stated here that for the high temp, we should never fill the water pan. Are there any other instances we should not fill the water pan when smoking in the low temp range? Any purist/die hard fans of the water/no water methods?
3. Is the WSM manual correct when stating that even for a fish we should use about 100 briguettes? Is not this too much?
4. Assuming you smoke a turkey and a ham. The turkey will require significantly more time so it will go on the bottom grate (correct?). When should I put the ham in the WSM? Along with the turkey and remove sooner, or wait until such time to finish both the same time or is this really a "splitting hair question"?
5. I noted from my 2 first trial runs that the food on the top grate gets a deeper color that food on the bottom grate. This is against my logic that the bottom grate runs at higher temps than the top one (since closer to the fire). Can anyone help me understand the temp differences between the bottom and top grates and if there are any guidelines as to which cut will go where (assuming different types of meat are used).
6. Failing to read all the advise here (yes, I am that smart....), I lined with foil the water pan and filled it with water. This kept the water pan clean, however the bottom of the pan is now dirty with smoke residue (which could be avoided had I lined the bottom of the pan with foil). What is the best method/detergent/solvent to use to clean the bottom of the pan?
Thank you all,
Andreas
 
Wow. That's a lot of questions but maybe I'll hit one or two real quick. I don't worry about the bottom of the water pan so much, just like I'm not too concerned with the walls and the bottom of the smoker. What I'm more concerned about keeping fairly clean is the grates, the inside of the water pan, and build up inside the lid. I use wadded up tin foil or a plastic putty knife for hitting the high spots. regarding the water pan, you don't even have to foil the inside if you don't want to. Spray with cooking spray like Pam before a smoke if you're gonna use water in the pan and rinse out soon after the cook. You're not gonna eat out of it, so I think you'll find that a few paper towels will often be all that you need.( If you start using the Brinkman pan though, you're better off foiling at least the upper part of the pan up where the flat rim is.)

As for what goes in the pan, the REAL advantages of smoking without water in the pan is more bark development and temp control. Water in the pan is the best heat sink you can use because it's obviously not ever going to get hotter than about 212*. So the 225-250 temp zone is popular because it's not fuel efficient or often even possible to cook at a much higher temp with water in the pan, at least with a substantial amount of meat in the cooker or in less than ideal weather circumstances. Your pan produces steam and that reduces smoke adsorption on the meat and slows bark formation. That's mainly why meat on the bottom rack will have less bark than meat above it. With water, both racks cook at about the same rate because of heat transfer of the steam, with an empty pan the top rack obviously cooks faster, and which cooks faster with a clay pot base in the pan is something I still haven't quite figured out yet. (Lots of folks will say the bottom rack cooks faster but not clear to me yet.)

Try everything and see what works for you. Some folks like crunchy bark and hate water in the pan. They usually either cook a little faster, use an automatic temp controller, or use Kingsford in the blue bag since it burns slower and isn't as prone to temp spikes. Some want nice thin, tender bark, and most folks probably prefer ribs cooked over a water pan, unless the ribs are foiled in the cook. I basically recommend foiling the meat during the cook if you don't cook with water in the pan, but the exception is a full cooker.


Gotta run, but I'll try to post back later to better answer your questions.
 
Andreas, getting back to your questions, we generally cook poultry at higher temps to try to get crisp skin. High heat also works well for BBQ cuts if you wrap in foil after bark formation, but I usually only cook beef brisket or chuck roasts that way.
 
I don't use water at any temperature in my WSMs. I foil over the top of my water pans. I don't see reason to clean or foil the bottom.

I always fill my charcoal ring all the way up. I light it in two or three places with a high output propane torch.

I cook pork shoulder at 250F, pork ribs at 275F, brisket and chicken at 325F.

Bob
 
I use minon method starts for almost everything, turkey being the exception. I don't use water in the pan but do use a foiled clay saucer (much easier cleanup). As for temperatures, I use the lower ranges (230 - 275) for all except poultry, which runs in the 275-330 range. It all depends on where the smoker decides to settle out. Also, I have noticed that food on the bottom rack will take longer to cook if not rotated, so I have to assume that the temperature is lower on the bottom rack. I don't get too hung up on temperatures - when the food is cooked, it's time to take it off! :cool:
 
Thank you all so much. As stated, you indeed spoil us newbies with all your expertise and help. Thank you once again. First run will be this weekend with a turkey breast, turkey legs and chicken quarters. I will run WSM in the high temp range (no water in the pan) and monitor the breast temp until it reaches 160 degrees. I will keep the legs and chicken parts cooking until the meat falls of the bone. I like dark meat to be succulent but no mushy. I will let you know how ti all goes.

Thanks once again.

Andreas
 
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