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WSM grate temps - different?

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    WSM grate temps - different?

    I am smoking a 12 pound brisket tomorrow in my 14.5 WSM. I am going to have to cut the brisket in half and utilize both grates in this little cooker. Does anybody know which grate has higher temps? I want to put the point end on the hotter grate and the flat portion on the cooler grate for obvious reasons. I would research it on my own but I am really short on time between now and tomorrow's cook. I am hoping that someone in the pit already has this information in the ole noggin and can dispense with it quickly and easily.

    #2
    I would suggest you only trim enough off the flat to make it fit the grate. The more equal the size of a brisket end to end and side to side the easier and more consistent it cooks.
    Red

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      #3
      The top grate should be the hottest since heat rises

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        #4
        The top grate will be hotter as stated. You may have a temp difference of at least 50 degrees less in the lower grate. That's what I've seen with a 22.5 kettle. Still, you will need probes on both grates as cookers vary.

        Also, I think Red has a very good point.

        Good luck!

        --Ed

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          #5
          Here is part of what I posted about a month ago regarding a brisket on a WSM 18.5.

          I started with a 13lb whole brisket and after trimming, ended up separating the point (4lb) and flat (6lb) due to the size of the whole not fitting in the WSM 18.5. I put a 50/50 salt/pepper rub (recommended by Franklin) on the night before and injected with just beef broth in the morning. Briskets went on at 6:30 am at 230 using Kingsford Blue and a mix of Mesquite and Hickory chunks. At 11am, both hit 167 at which time I crutched with a little beef broth. The point finished about 1:30 and the flat about 2:40. Wrapped both in towels and the cooler until 5:30. Sliced as Meathead recommends. They were both very tender. The point passed the pull test a little easier than the flat as expected but the meat did not fall apart while cutting.

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          • Medusa
            Medusa commented
            Editing a comment
            Great Post!

            --Ed

          • jlazar
            jlazar commented
            Editing a comment
            Forgot to mention in original post. I put flat on bottom grate and point on top (although point weighed less) due to point being thicker and top grate being hotter. Usually a 10-15 degree difference between the two grates at startup but seems to converge the longer I cook. When cooking pieces of a similar thickness (ribs), I rotate halfway through the cook. Set my Digiq to manage top grate at desired temp. Monitor meat temps with Digiq at one level and Maverick 732 at the other.

          #6
          It's about 15 degrees difference in the 14.5.

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            #7
            I have found there is a about 10 degree difference in the 18" WSM, with the upper grate being hotter. I have a WSM with an extra mid section and the difference between the lowest to the highest (4th grate up) is around 15 degrees

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            • Medusa
              Medusa commented
              Editing a comment
              Very interesting temp differences with the 14.5 / 18 WSM compared to the kettle. Glad Ernest and FLBuckeye could provide accurate info!

            • Dilla
              Dilla commented
              Editing a comment
              Hello FLBuckeye, where did you get the extra mid section. I have an 18.5 WSM as well and would like to do the same?

            • FLBuckeye
              FLBuckeye commented
              Editing a comment
              Dilla I got the WSM on craigslist from a fellow pit member. He also had another mid section he had received from the store where he bought it (I think he thought he had a problem with the one that came with it but it was fine after a few cooks). He also included the Cajun Bandit hinge plus some gaskets. Great deal for $150. I bought the CB door and have been good to go. Look around at http://tvwbb.com/ for some cool ideas and mods

            #8
            Thank you all!

            I will put the point end on top. The Pit rocks! To be able to get this kind of information on such short notice...

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              #9
              JeffJ don't forget to post pics of the cook

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                #10
                Yes, we like pictures. Sometime last year, I stayed up all night and posted a video play by play on a wagyu brisket I did. Don't remember the name of the thread, but I was half drunk and it was somewhat entertaining LOL.

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                • Huskee
                  Huskee commented
                  Editing a comment
                  I remember that video series! I didn't know you were imbibing!

                • Chriscrna
                  Chriscrna commented
                  Editing a comment
                  I thought BBQ and imbibing were synonymous

                #11
                The brisket turned out great. I will be posting pics on the 'show us what you are cooking' thread.

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