AZ Barbeque.com
Smokers, Grills, Pitts & More => Weber Smokers & Grills => Topic started by: desertdog on February 15, 2009, 10:27:35 pm
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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... :)
(http://i107.photobucket.com/albums/m288/dolson25/IMG_3935.jpg)
(http://i107.photobucket.com/albums/m288/dolson25/IMG_3936.jpg)
(http://i107.photobucket.com/albums/m288/dolson25/IMG_3988.jpg)
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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.. ;)
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Looks good and tasty Dean!! Make sure that those boxes are "leafed up" at the Tempe Comp. IBCA judges love them that way. ;)
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So why didn't you call me to come over and judge?
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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
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looks tasty!
Boxes and everything Nice Dean!
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Some wise men once said...."Practice, Practice, Practice!"
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The boiled ribs and fried brisket looked great.....
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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.
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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.
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Looking good Dean, nice turn in practice!
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Wow Dean!! They all look great!
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hey dean them ribs looked tasty, looks like you had plenty of room. nice
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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....
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This seems so long ago. I ended up doing the Tempe event on just this one WSM.
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Dean -- thanks for bring the MAN Sized WSM to Pulte -- cooking on it for the first time it worked great.
Water -- yes
Lower vents -- all closed
Upper vent -- wide open
Temps -- 210 perfect
Burn time -- 11.5 hours -- we had a 18.5" WSM basket inside ---
Results -- outstanding --
jim
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I'll say it worked great, Jim. Sweet Peppers takes RGC! Just goes to show that it ain't the cooker, its the cook!