Just curious.
Im visiting my son & he has one. Whole family is here. Considering breaking it out. Looking for something easy todo that most of the family will enjoy.
Thanks in advance!
JD
Chicken wings are pretty easy. Ribs, pork shoulder and brisket are great options depending on how much time you have for cooking and food preferences of the family.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
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I love ribs on the WSM just because there is so much room and I can do a lot of ribs. Pork butt and brisket are all great.
Thanks!
By lots of room I am assuming that you’re using both levels / grates?
Is there a rotation technique between the upper & lower grill?
Would you use the snake method?
JD
I have found that the temp difference from upper to lower grate is somewhere between 20 and 40F in my WSM so I do rotate at about the 2.5 hour mark. I can easily cook 6 racks of ribs on the upper and lower grate without any significant crowding. I use Harry Soo’s donut.
I’ve only ever cooked on my top rack. 2 full racks fit fine. If I was cooking more racks I would use a rib rack. Others may have other suggestions.
I use the minion method with a fan controller. This chat provides some tips on vent setting without a fan. https://pitmaster.amazingribs.com/fo...ad#post1620886
I’ve only ever cooked on my top rack. 2 full racks fit fine. If I was cooking more racks I would use a rib rack. Others may have other suggestions.
I use the minion method with a fan controller. This chat provides some tips on vent setting without a fan. https://pitmaster.amazingribs.com/fo...ad#post1620886
Thanks everyone!
I'm going to do ribs. I'll start another more specific thread. Please feel free to offer advice!
JD
I use my WSM for my longer cooks but also I use it for tri tip. I like it because I can get more of a true reverse sear going for it. I smoke it at about 225-250, only takes about 1-1.5 hours, and then I sear it over the hot coals (I use the bottom grate over the coal ring). That makes a great crust and great sear with plenty of smoke flavor. That's a family favorite for sure.
Whelp, if I'm cooking on a WSM that means I'm at my folks house.
So we're probably doing a tri tip - with a Cabernet / cherry marinade.
And im gonna do blasphemy ribs.....
And maybe some striped bass, if we've been fishing
But anything with a WSM, (except the fish) I'm taking the water pan out and running it like a PBC.
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