AZ Barbeque.com

Playin with the new WSM

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desertdog

  • Karma: 1
Due to unforseen circumstances beyond my control, I was unable to make it over to the CBBQA Q-Fest 2009 this year held at Lake Puddingstone, California.  Congrats to Vince and Alexa for taking RoY last year and ToY this year!  Two years in a row kickin butt over in SoCal.  Gotta like it.

Since I had to stay around the homestead, I thought I would give the new WSM a little run.

I put on the long meats at 730 Sunday morning and did the ribs about lunch time, finishing with the chicken around 5 PM.  Everything came out as expected, although I overcooked the ribs.  Flavor wise, I couldn't have been happier.  The brisket was as good as I have had..........I kept copious records, so I hope I can duplicate it at the next contest. 

Anyway, fun times with the WSM, and my neighbors are quite happy with me.  Already asking if I am going to be cooking next weekend... :)









#1 - February 15, 2009, 10:27:35 pm
Pitmaster for Ship of Fools, er...Major Woody's BBQ Team
Beer Ambassador -currently doing research in assorted Bavarian Villages

Mike (AZBarbeque)

  • Karma: 171
Even got the turn in boxes going.  NICE!!!

Great recap.  Sorry to hear you didn't get to go over to the Q-Fest, but at least you got to BBQ..  ;)
#2 - February 15, 2009, 10:38:03 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Crash

  • Karma: 20
Looks good and tasty Dean!!  Make sure that those boxes are "leafed up" at the Tempe Comp.  IBCA judges love them that way.   ;)
#3 - February 15, 2009, 11:09:23 pm
I love animals.  They're delicious!
VRM Pit Crew

force

  • Karma: 1
So why didn't you call me to come over and judge?
#4 - February 15, 2009, 11:37:53 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..

Mike (AZBarbeque)

  • Karma: 171
So why didn't you call me to come over and judge?

Because he heard you only like Boiled Ribs and Fried Brisket..  ;D  ;D
#5 - February 16, 2009, 12:11:36 am
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

KidCurry

  • Karma: 1
looks tasty!

Boxes and everything  Nice Dean!
#6 - February 16, 2009, 08:02:16 am
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

desertdog

  • Karma: 1

Some wise men once said...."Practice, Practice, Practice!"

#7 - February 16, 2009, 11:08:29 am
Pitmaster for Ship of Fools, er...Major Woody's BBQ Team
Beer Ambassador -currently doing research in assorted Bavarian Villages

force

  • Karma: 1
The boiled ribs and fried brisket looked great.....
#8 - February 16, 2009, 09:27:27 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..

toys4dlr

  • Karma: 5
Hey Dean,

So it looked like everything went well.  How much fuel did it use and how did it hold temp??

the boxes look good.

#9 - February 17, 2009, 07:39:06 am
Toys 4 BBQ'N
Competition BBQ Team - Anthem, Arizona

Comfort is King with our team

Q-TO-U-BBQ, Anthem AZ
North Valley Magazine's Reader's Choice Best BBQ for 2010 and 2011

desertdog

  • Karma: 1
Hey Dean,

So it looked like everything went well.  How much fuel did it use and how did it hold temp??

the boxes look good.



I used a 12 lb bag over a 9 hour cook. (Minion method)   I did have water in the pan, which really absorbed a lot of the heat and kept temps in the 225-250 range all the way through, with all 3 vents open 100%.  I tested it without water and with all vents opened, it spiked to well over 370, so if you don't want to use water, you could close the vents down considerably and get a much longer burn.

I am going to try it with sand this coming weekend.


Oh yeah, I forgot to mention, to do my chicken, I let the water simmer down, then added lump charcoal to get my temps up, worked out fine.


#10 - February 17, 2009, 08:37:05 am
« Last Edit: February 17, 2009, 08:38:46 am by desertdog »
Pitmaster for Ship of Fools, er...Major Woody's BBQ Team
Beer Ambassador -currently doing research in assorted Bavarian Villages

Quiggs

  • Karma: 3
Looking good Dean, nice turn in practice!
#11 - February 17, 2009, 08:42:41 am
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

ddog27

  • Karma: 0
Wow Dean!! They all look great!
#12 - February 17, 2009, 11:03:18 am
Darin "D-Dog" Hearn
Eastern Arizona BBQ Club Ambassador
DDog@AZBarbeque.com

D-dog's BBQ Rubs,
So good they're better than Ketchup!
http://ddogsbbq.com

http://www.myspace.com/ddogsbbq

goatsmoker

  • Karma: 0
hey dean them ribs looked tasty, looks like you had plenty of room. nice
#13 - February 17, 2009, 03:27:15 pm
So I smoke......got a light?
WSM, gasser, sterno can.
Proud member: Smokin Dead Meat

AzJohnnyC

  • Karma: 2
Because he heard you only like Boiled Ribs and Fried Brisket..  ;D  ;D

Did you say...<thinking hard, and looking at my turkey fryer>...FRIED brisket?  Hmmmm....  LOL
I'm always ready to fry something new, too.  Here's something...get some pancake batter, dip your favorite candy bar, or a small piece of cheesecake in it, and drop it in that fryer...mmmmmmmm....
#14 - June 11, 2009, 08:28:48 pm
Whiskey Business BBQ
WWW.Facebook.com/whiskeybusinessbbq

Weber 22-1/2 Silver
Twin Pro Q Excel 20s
Lang 84 Deluxe

desertdog

  • Karma: 1
This seems so long ago.  I ended up doing the Tempe event on just this one WSM.
#15 - November 24, 2009, 05:49:48 am
Pitmaster for Ship of Fools, er...Major Woody's BBQ Team
Beer Ambassador -currently doing research in assorted Bavarian Villages

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