Wsm & Tbs

Discussion in 'Charcoal Smokers' started by chisoxjim, Feb 21, 2010.

  1. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    lol.

    I did an allnight cook after an all day cook, simply took a nap from about 7:00 p.m. until 10:30 p.m. to sleep off the earlier cooks festivities, and then started sans alcohol for the all nighter.

    My WSM is on my wood deck, so I dont leave it alone for too long, or go to sleep.
     
  2. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    king of the TBS:
     
  3. mule86

    mule86 Fire Starter

    Looking good.

    I won't smoke this weekend. I'm re-heating BB's I smoked last weekend tonight.
     
  4. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    its all good, Im only firing up "the king" once this weekend,
     
  5. mule86

    mule86 Fire Starter

    A week later the Baby Backs were fantastic. For my first smoke last weekend, I think they turned out great. I can't even remember the last time I ate ribs before last weekend. I know I'll be eating them a lot more in the future.

    Without doing the research, what is the main difference between baby backs and spares? Besides all of the prep for spares?
     
  6. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    spares have alot more fat, which is good because it melts down and makes them jucier. I also find spares get alot of flavor from the bones. They also take a little longer.

    Both are great, I just prefer babybacks by a small margin.
     
  7. deltadude

    deltadude Master of the Pit OTBS Member

    I am the proud owner of the MES 40" for the past 20 months. When I was doing my research the one thing that kept me from buying the WSM, only 18" was available then, I didn't want to have cut or curl ribs, I wanted to lay a whole rack of ribs on the grate. Plus I wanted a bit more capacity than the WSM had because we do 3 or 4 Backyard parties with 15 or more people each year. So I bought the MES.

    Well Weber came out with the 22" WSM. I really want one but can't justify it to the wife since I own a good smoker. Even though I don't currently own a WSM, I know that many BBQ competitions have been won by cooks using a WSM. That they can cook 8 hours or more on a single load of fuel, and hold temperature if ambient is 40º or higher (which accounts for 85% of the year).

    Thanks for sharing another great story about WSMs....
     
  8. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    I lay whole bb's flat on the racks my 18.5" WSM, I just curve them to follow the curve of the wsm drum with the tickets bone portion towards the outside, later in the smoke when they shrink a little they lay flat easily.

    I also did 3 racks of spares on a rib rack without cutting or any issues.
     
  9. tom in nc

    tom in nc Smoke Blower

    TBS from yesterday...



    Q-view will be posted later today.
     
  10. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    here is the one mod I do to the WSM every smoke, wrap the water pan in foil(makes clean up easy), otherwise the WSM is perfect & ready to go right from the box imho.
     
  11. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    Maybe of interest to WSM owners out there, Harry Soo(of Slap Yp Daddy BBQ) is doing a Q & A through March 4th on the Virtual Weber Bullet Site(I have no connection with this site, I just post there occasionally).

    Some interesting tidbits, and info in the Q & A regarding the WSM.
     
  12. rickw

    rickw Master of the Pit OTBS Member

    Headed over there now, thanks Jim.
     
  13. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    no problem, just some interesting WSM and competition info I thought.
     
  14. rickw

    rickw Master of the Pit OTBS Member

    Had her fired up today.
     
  15. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    RIck, did you seal the door on your WSM??
     
  16. Rick, is your WSM in a windbreak? If so, how does it work? Sizes, etc?
     
  17. shooter1

    shooter1 Smoking Fanatic

    I haven't joined that site but I check it out from time to time. It was pretty cool to read some of Harry's answers. Apparently Harry doesn't eat much Que outside of competitions which I thought was interesting. Eats a lot of vegetarian dishes and of course Asian which wasn't a surprise. I think it would be fun to take one of his classes as he seems to have a great sense of humor.
     
  18. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    glad I could direct you over there,

    I have checked in a couple times, and find his answers interesting.
     
  19. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Chis.

    Just read your thread after you answered mine about a new smoker. I think you may have made up my mind. I would love togo that long without such worry. I have a very small brinkmann gourmet & it needs constant attention.
     
  20. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    glad I could help.


    It took me a while to convert over to the WSM, I was happy with my CG w/ sfb, it turned out some good bbq, but took alot of time adjusting vents and tending. Did turn out really good bbq though.

    I had a buddy loan me his WSM for a couple months this past summer, and really liked it and the food it cranked out. I then went with a GOSM gas smoker because I didnt have the money for a WSM at the time and winter was coming & I needed something that could hold temps. Thew GOSM held temps well, but something was missing for my tastes(flavor and texture of the meat), got my own WSM for x-mas, and have been set & happy.

    I have not done any competitions in the past, but am going to do some this year(rib cook-offs only), and alot of competitions dont allow electrics, or gassers, something to keep in mind.
     

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