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Easier, but still gross. I filled mine with sand and now don't have to worry about dumping out a giant pan of water and grease. Holds temps perfectly and cleanup is as easy as folding in some tin foil.
A full charcoal chimney of hot coals and the minion method will give you enough fuel for probably 10-12 hours if not more depending on outside temperatures. As others have said I don't even use the water bowl at this point. Mine just basically catches grease and I clean it out once or twice a year. You may want to fill it for these earlier cooks though as it will probably run hotter initially. This past year I just threw it away and ordered a new one.
Buy a slightly smaller grate for the charcoal that can crosshatch with the stock grate and fit inside the ring. Charcoal won’t fall through the grates as readily giving you a longer burn of your fuel.
If I put a full chimney of lit coals in my WSM my initial temp is 300+ even with all the bottom vents closed.
I use about a half full or 2/3 full chimney...it's basically just enough lit coals to sprinkle across the unlit. In my experience, with lump charcoal I use 1/2 full at most...it seems to burn hotter and the unlit seems to beginning burning faster as a result. If I put too much in the chimney, I often times will have the smallest of openings in each of the vents.bryhamm said:
Good points. I am using an 18in as well, plus using regular kingsford briquettes and not lump.
Yeah, when I do briquettes, I do enough briquettes so I can sprinkle hot ones over all the unlit, which is about half the chimney for me...if I'm doing ribs and I KNOW it's only going to be 4-5 hours, I might light more than that and let them get scorching hot (basically completely white). That gets things up to temp quicker so I can start cooking quicker.
Looks great!
I got these so I could run around and yell WOLVERINE RAWR. Then I found out they are also practical.
My sister in law gave me some of the plastic ones for Christmas. They work pretty well to tear up a pork butt as well as grabbing it or other large slabs of meat off of the grill you are just going to shred anyway. Once its mostly pulled apart if you want to get more detailed and grab any fat out or shred it smaller by hand it is usually cool enough to do by hand after those.
It's not coleslaw and it's not creamy but lime juice and olive oil make a decent cabbage conidment that might be enough of a change from white/cider vinegar.
I use these and they can be found at Sam's
I think these must be cut short ribs. I normally cook a full plate of 3 short ribs for about 9 or 10 hours. But these are usually 6-8 pounds for all 3 ribs.
Those would benefit most from a long-ish low and slow cook. 5-7 hours on the smoker at 225-250 or sous vide for 48 hours and sear.
Ok thanks longer than expected but not a big deal
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Well these unfortunately were disappointing
I use this and it's about perfect for the minion method in my 22" WSM.
That's what I do... Smoke at like 235-250 until about 160, then put in a foil pan, covered, usually with some beef broth or some liquid. Then pull at 198-203... whenever the probe goes in like butter. It's my kids' favorite meal.
It happens. I’ve been keeping a log of all my cooks so this will just be a data point for how to improve next timeRon Swanson said:
I love these things. First had it in Puerto Rico. A local greek restaurant serves them on Saturday nights and they are awesome. Another local chef soaks them in beet juice, sous vides them, and then chars them. Those are phenomenal as well. I bought some and tried to replicate it and they came out like rubber dog toys.E-Z Glider said:
You could buy dough from a local pizzeria that you like until you get the hang of making pizza and want to try your own dough. Most of them sell it. Publix sells it in the bakery section as well but I find there's to be too sweet for high heat cooking.
I actually tried Publix dough tonight for oven pizza...all I have right now is this perforated pizza pan...the pizza was good but the crust was the weakest part. Its what inspired me to order the stone and peel.
Let me know how it comes out, my first attempt was a disaster but i didn’t preheat my stone
