Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: tnjimbob on July 03, 2014, 10:04:04 PM
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I was running low on pellets and I didn't have enough in the Rec Tec hopper for a marathon cook (six butts & four slabs of St. Louis ribs), so I decided to break out the WSM to start the butts. Two butts were nearly 24 lbs. ??? , so they get a head start. I plan to fire up the Rec Tec for the ribs & to finish a couple of butts in the morning.
Let's get the party started. Four of six butts getting happy. They will go on in a couple of hours. The two bigguns are already smoking on the WSM.
(http://i848.photobucket.com/albums/ab48/tnjimbob/20140703_190922_zpsui1yyril.jpg)
Here's a couple of hickory chunks, a couple of cherry chunks and some KBlue just starting about two hours ago. More of each wood buried in the coals. I should get 8-10 hours of good cooking out of one fully packed charcoal ring. And plenty of smoke too.
(http://i848.photobucket.com/albums/ab48/tnjimbob/20140703_191743_zpszkwraqqh.jpg)
Here's how I deal with my WSM lid. This keeps it off the patio and doesn't make a mess.
(http://i848.photobucket.com/albums/ab48/tnjimbob/20140703_195918_zpssgxhxncv.jpg)
After about an hour and a half. Steady as she goes, cap'n! My WSM will creep up over time, so I have to check it every couple of hours. If it gets too out of hand, I can close all three bottom vents and it will drop down fairly quickly.
(http://i848.photobucket.com/albums/ab48/tnjimbob/20140703_204700_zpsrxbevspp.jpg)
More to come as the cook progresses. Going to take a nap, then pull the membrane & rub the ribs, and get them going in the early morning hours. Some time after sunup, I will start a bunch of wings on the grill for a pan of Teriyaki wings. Oh, and a pan of BBQ smoker beans. I forgot how much I like smoking on my WSM.
Hope everyone has a happy Fourth of July, and please take a moment to remember our Founding Fathers who made this country possible. Be safe, and I wish everyone a safe and delicious weekend! 8)
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God Bless the USA and the WSM. ;)
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Sounds good.
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Boy wish I could make it up your way, but I have to eat with the in-laws ??? ??? ??? ??? Think about me when your enjoying the day ;)
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More pics as the cook progresses. I moved the two bigger butts to the Rec Tec after a few hours. Cruising along just fine.
(http://i848.photobucket.com/albums/ab48/tnjimbob/20140704_023441_zpseoncggwr.jpg)
Ribs rubbed and ready to go on.
(http://i848.photobucket.com/albums/ab48/tnjimbob/20140704_023140_zpsrhg50ioj.jpg)
Ribs on the Rec Tec.
(http://i848.photobucket.com/albums/ab48/tnjimbob/20140704_032524_zps2fa9u2ux.jpg)
Butt ready to rest. Just about 14 hrs., which is what I was figuring since it was nearly 12 lbs. to start with.
(http://i848.photobucket.com/albums/ab48/tnjimbob/20140704_054259_zpspvkd68dw.jpg)
After a couple hours rest. Ready to pull.
(http://i848.photobucket.com/albums/ab48/tnjimbob/20140704_054234_zpsz2kalrgd.jpg)
Pan of BBQ beans just off the smoker. I added a generous handful of leftover pulled pork from the freezer.
(http://i848.photobucket.com/albums/ab48/tnjimbob/20140704_095607_zpstqrzzqm1.jpg)
I also had somebody ask for wings. Ask and ye shall receive. These are on the WSM. Since I had a good number of coals left over, I just removed the foiled water pan & added a few wings, as well as cooking a bunch on the Rec Tec.
(http://i848.photobucket.com/albums/ab48/tnjimbob/20140704_104358_zpsfdlni9ja.jpg)
Here are wings on the Rec Tec. It really does great poultry.
(http://i848.photobucket.com/albums/ab48/tnjimbob/20140704_104640_zps8ck4fiv7.jpg)
Sorry, no pulled pics. Some folks showed up early and I was pulling in a hurry! Have a fun, safe & festive Fourth! 8)
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Looks impressive. I love to see how people solve cooking scenarios that pop up when things are a little different.
Also like to see how folks use their Amazen Tube to supplement.
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mmm mmm good!
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Looking good so far. ;)
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Looking good.