ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-25-2012, 09:57 PM   #16
Shadowdog500
Full Fledged Farker
 
Join Date: 06-18-12
Location: Down the Shore!!!
Downloads: 0
Uploads: 0
Default

I just looked and found that they make a smoking jacket for the WSM for winter smoking.

It's $98 http://www.thebbqguru.com/products/1...er-Jacket.html


The virtual bullet has multiple shelter and blanket mods listed for winter smoking. I may try one.
http://www.virtualweberbullet.com/coldtemp.html

(Hope it's ok to reference other sites here)

Chris
Shadowdog500 is offline   Reply With Quote


Unread 11-26-2012, 05:52 PM   #17
jkolantern
Is lookin for wood to cook with.
 
Join Date: 10-06-11
Location: MA
Downloads: 0
Uploads: 0
Default

I was dealing with temps in the mid/upper 40s, some wind but not a ton. I put up some wind screens to counter that effect somewhat.

Maybe it was the partially burned coal. I did have that thing overflowing by the end, glowing hot, and did not get up to 300.

Water pan was empty and foiled. I had a foiled saucer inside it and one 12oz can of broth in an empty disposable aluminum roaster on the second rack.

I checked my temp at the dome with a thermometer in the vent and with an oven thermometer. Either one might have a few degrees of play, but not 50-100. The slow rate of bird cooking as checked with my thermapen confirmed that the temps were likely right about what I was reading (if they'd been off and way low, bird would have been done much sooner).

Ultimately, I finished it off in the gasser. People still said best they'd ever had. I told them they should have tried the one I made on Thanksgiving itself. That cooked around 275-300 and was really good.

Thanks for the suggestions. I think the charcoal, either damp or 1/2 used, must have been the culprit from which additional lit chimneys were unable to overcome.
jkolantern is offline   Reply With Quote


Unread 11-26-2012, 06:33 PM   #18
BobM
Babbling Farker

 
BobM's Avatar
 
Join Date: 02-16-12
Location: Long Island, NY
Downloads: 0
Uploads: 0
Default

"BBQ Bandit" nailed it.

Propping the door open always works for me.
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 |
| BBQ Guru CyberQ WiFi
| Maverick ET-732 | Gray Thermapen |
BobM is offline   Reply With Quote


Unread 11-28-2012, 07:27 AM   #19
ccarter
Full Fledged Farker

 
Join Date: 07-05-12
Location: Acworth, GA
Downloads: 0
Uploads: 0
Default

I'd say that the used charcoal, and adding the meat a little too early were the culprit. I know everyone has had to tighten their budgets lately, but I'd really recommend dumping left-over charcoal after a cook - ESPECIALLY standard KBB. Lump seems to do a bit better, but can still cause these problems. As you learn your cooker, you'll get to where there's less and less waste after a cook, both charcoal and water. Also, with higher temp cooks it's really a good idea to let the smoker to get all the way up to temp - even 25* over temp - before adding the meat. That's a lot of cold meat being thrown in and it will always be a struggle to recover from that to a high temp. If the smoker hasn't gotten up to that temp before the meat is added, it's a double-whammy for the smoker. My experience with the WSM leads me to call anything over 300* high temp. The WSM does great at lower temps because of the limited max air flow through the ports at the bottom. That strength is also a weakness during startup, though.
__________________
18.5" WSM, Large BGE, Backwoods Party
Blue BBQGuru DigiQ DX2
Blue Superfast Thermapen
ccarter is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:27 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.