Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Gas Smokers => Topic started by: 1Bigg_ER on June 19, 2014, 03:44:17 PM
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Between Big Worm and PBC I think I'm ready for BBQ war!!
My PBC looked all menacing next to the WSM 14.5. Then this Bad Boy shows up and PBC is like "You B.S.'ing!"
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140619_135741_zpsa4hwnpzq.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140619_135741_zpsa4hwnpzq.jpg.html)
Yes handle is upside down....LOL!
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Nice collection.
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Get it dirty!
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Congrats on your new smoker. I love mine. A lot. It's my favorite smoker. Big worm. I like it. Mine is called the big nasty. My wife named it. ::)
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Nice!
But your handle is installed upside down :P
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Get it dirty!
In the works!!
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Nice!
But your handle is installed upside down :P
HAHAHA!! Yeah I was too excited!!
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All you need now is an 18.5 to fit in the middle. :P
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All you need now is an 18.5 to fit in the middle. :P
PBC handles WSM 18.5 duties
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140619_153920_zpswlgywz7c.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140619_153920_zpswlgywz7c.jpg.html)
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very nice collection. 8)
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Congrats on the new "toy" and very nice collection!
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very nice collection. 8)
Thank you Sparky, now if only I could whisper to ribs like you do!!
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Congrats on the new "toy" and very nice collection!
Thank you, now let's get high!!
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Nice arsenal Bigg ol' boy! 8) I sense a lot of blue smoke coming from your direction!
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Nice crew
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Nice arsenal Bigg ol' boy! 8) I sense a lot of blue smoke coming from your direction!
Thank You!! And I'd say your senses are pretty sharp.
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Nice crew
Thank you Spuds!!
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Wanted to do a hot dry run just to burn off the manufacturers hibby jibbies. Used my WSM 14.5 charcoal ring since it was late in the day.
Then I thought why waste the charcoal, let's do a few wings, no water pan. Big worm jumped to 375 in no time flat.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140619_171700_zpsbw7ybia3.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140619_171700_zpsbw7ybia3.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140619_162902_zpsospvxck3.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140619_162902_zpsospvxck3.jpg.html)
wings were done in 45 minutes, I foiled the water pan with ceramic briguettes in it just to test the temp. Big worm dropped to 250 and stayed there from 4:45 PM to 8:30 PM, that's when I decided to shut him down.
Here's the thing, I had all the vents wide open the whole time Big worm was running at 250. I'm guessing it 's because of the tiny charcoal ring?
Picture of charcoal after 4 hours and 30 minutes.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140619_184234_zpszrutaymb.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140619_184234_zpszrutaymb.jpg.html)
Foiling that water pan is going to cost a penny. That thing is humongous!! It is the same diameter as the PBC.
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Tha *IS* one heck of a meat posse!
I buy my foil in the "long rolls" at Sam's- saves me a lot. They are longer in both the width and length of foil.
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Great looking wings. ;)
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Very nice - cook and collection!
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Fired Big worm up using 14.5 charcoal ring at 8:36 AM. Got to 250 degrees, got the pig ribs on there:
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140621_082529_zps0nk4cyty.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140621_082529_zps0nk4cyty.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/Pig%20ribs_zpsqopag8p4.jpg) (http://s1175.photobucket.com/user/emtawali/media/Pig%20ribs_zpsqopag8p4.jpg.html)
closed two bottom vents and left the third 1/4 open. Average temp 235, never went over 250.
Used 3-2-1 method coz my family prefer fall off the bone ribs. Look how big Big Worm is. Baking sheet fits comfortably, try that on your sissy WSM 18.5 and watch it squeal....LOL!
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140621_112841_zpspjprdx9o.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140621_112841_zpspjprdx9o.jpg.html)
Fixed up some Beans for a side. Never made it to plating.
(http://i1175.photobucket.com/albums/r636/emtawali/Big%20Worm%20Cookjpg_zpsyxe8sumo.jpg) (http://s1175.photobucket.com/user/emtawali/media/Big%20Worm%20Cookjpg_zpsyxe8sumo.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140621_141540_zps77uexbum.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140621_141540_zps77uexbum.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140621_184540_zpsbiajx15u.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140621_184540_zpsbiajx15u.jpg.html)
Meanwhile, I had another rack going on the PBC aka Craig
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140621_091716_zpsigxpmpdk.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140621_091716_zpsigxpmpdk.jpg.html)
For us that prefer ribs with a little bite. These where done in 3 hours, no sauce
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140621_124723_zpsnpkwpaz3.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140621_124723_zpsnpkwpaz3.jpg.html)
Still had plenty of charcoal left, threw some chickens on that bad boy
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140621_140046_zpsabry5p8z.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140621_140046_zpsabry5p8z.jpg.html)
an hour later
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140621_140219_zpsqthhckes.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140621_140219_zpsqthhckes.jpg.html)
PBC runs circles around Big Worm. Next experiment, hanging ribs in WSM. Ribs come off the PBC with that "roasted" feel to it. Fanstastic
I did 7 hours average temp 235 with the WSM 14.5 charcoal ring. Ended up choking it coz it is about to rain, could have gone another 2 hours.
No issues controlling temp on Big Worm. No regrets buying 22.5 instead of 18.5.
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Great post,great info,super food!
Thanks!!
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Great post,great info,super food!
Thanks!!
Thank you Spuds. This is my first time doing pig ribs in the PBC as it was intended to cook. Well except for the competition briquettes. But other than that I just put them in there and let it do what it do.
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oh ya. show the 22 who's boss. don't ya love all the room in there. your ribs are to die for partner. the color is great one the WSM ribs. love the texture to the PBC ribs. you've done ribs before haven't ya? lol..... ;)
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oh ya. show the 22 who's boss. don't ya love all the room in there. your ribs are to die for partner. the color is great one the WSM ribs. love the texture to the PBC ribs. you've done ribs before haven't ya? lol..... ;)
Thank you Sparky! Yes I've done 1 or 3 ribs before, not as many as you have. I have this cray Cort cast iron grate on my performer, thinking I can remove the grates and use the ring for hanging.
But you were right about the Big Nasty, more room better airflow, better cook.
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Great looking ribs and chicken! What is that charcoal ring with holes in it. I like it. Is that part of the WSM?
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Great looking ribs and chicken! What is that charcoal ring with holes in it. I like it. Is that part of the WSM?
That's the original WSM charcoal ring. It's huge, so I used the smaller one from my WSM 14.5. Wanted to see if I could hold the temperature with the small ring. Got 7 hours out of it.
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Great post,great info,super food!
Thanks!!
Totally agree spuds
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Great post,great info,super food!
Thanks!!
Totally agree spuds
Thank you Smoker!