Beautiful pick up. Where's the pics of the ribs?
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Butchman , you might like looking through these instructions I wrote up for firing up the WSCGC.
My WSCGC Kamado Lighting Method
Note: 1 scoop full =40 coals or ½ chimney
1. Foil the Ash Bucket and the Diffuser Plate. Wipe the grate down with a Lysol/Clorox wipe and then wipe down again with water. Set out two disposable aluminum pans for drip pans to be set on the diffuser plate.
2. Use 2.5 scoops for short cooks like ribs or chicken and 4 scoops for long cooks like pork butt, chuck or brisket. Four scoops will give you about 10-12 hours of decent temps (250° or more). Spread them pretty evenly on the charcoal grate. Top with 5-6 chunks of wood (4 to 6 oz each). Don't put a wood chunk directly over the igniter. 5 to 6 chunks will give you about 5 hours of beautiful blue smoke. For short cooks, use 1 chunk of wood. (Reminder: 1 Weber scoop holds about 40 coals, about half a chimney.)
3. Start the ignition going. Let it run for exactly 5 minutes with the lid open and bottom vent fully open.
4. After the 5 minute ignition, turn off the gas igniter. Add the diffuser plate, two aluminum drip pans and the food grate. Attach the ambient probes to the grate. Close the lid, flip down the top vent but leave the holes fully open (bottom vent still fully open) and watch the temperature climb.
5. When you're about 70 degrees from your goal temperature, close the bottom vent to the smoke setting (or just below if your WSCGC runs hot) and close the top vent to 1/2 or less, again, depending on your Weber. I like to have the lower vent just above the blue tape and the top vent at 1/3 to ride out the cook. (That last sentence is a note to myself; I marked the sweet spot with a little piece of blue tape.)
6. Before adding meat, oil the grate with a soaked paper towel to clean it off and give it some lubrication.
There's a ton of white smoke until the Weber gets around 225-250°F, then it settles quickly out to white wispy/blue smoke for several hours. If the smoke is pure white (no grey), I'll put the cold meat on at 180°F grate level temp so it can get a jump on the smoke flavor. I feel (but don't know for sure) that adding that cold mass helps to keep the temperatures from running away. I've done it both ways--adding the meat early at 180°F and adding it at 225°F, and honestly, if I keep an eye on the temp, I've yet to have a runaway smoker.
Being a PBC type of person, I'm comfortable with smoking in the 270ish range (270 to 300 works well for my tastes, but that's a bit hot for some folks). A 4 scoop load of coals (Kingsford Original) lasts about 8-9 hours at that setting. I set the lower vent to just above (to the right of) the smoker setting and the upper vent to 1/3 open.
For cooking below 250, I close the lower vent to just below the smoker setting (to the left of it) and set the upper vent to 1/4 open. At 250 or less, I can get about 10-12 hours of smoke out of a single 4-scoop load of Kingsford Original coals.
HTH,
KathrynLast edited by fzxdoc; July 13, 2019, 05:22 AM.Comment
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