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Meat-Up in Memphis

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SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads or paid placements. These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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Full Packer too Big for the 18" WSM

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  • Razor
    Club Member
    • Mar 2018
    • 131
    • Pittsburgh

    Top | #1

    Full Packer too Big for the 18" WSM

    So I purchased my first full packer today. One thing I didn't think of was how big the thing was. It's close to 22 inches. Definitely too big for my 18" WSM. What's the accepted/best way of handling this beast?
  • Mr. Bones
    Birthday Hat Master
    • Sep 2016
    • 8124
    • Kansas Territory
    • Grills / Smokers
      *********************************************

      Kingsford 24" grill (Free) 'Billy'
      Brinkmann Smoke n Grill
      Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
      Weber 18" Kettle ($30 CL) 'Lil' Feller'
      Weber Smokey Joe ($25 CL) 'Lil' Brother'
      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
      Weber 22.5 OTS DO Code Black ($15 CL)
      Weber 22.5 OTS E Code Black ($20 CL
      Weber 22.5 OTS EE Code Black ($20 CL

      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
      Weber "H" Code 18.5" WSM '86 ($75 CL)
      Weber " " Code 18.5" WSM

      Weber 26.75, $199 NFM clearance !!!
      Weber SJS AH 'Lil' Brother'
      Weber SJS AT 'Lil' Sister'
      Weber SJS DE Code (FREE) 'Lil' Helper'
      Weber SJG M Code 'Lil Traveller'
      Weber SJS AH Code 'Kermit'
      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



      Thermometers:
      *********************************************
      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
      Blue ThermaPen Mk4
      Orange Thermapen Mk4
      Pink Thermapen Mk4
      ThermoWorks IR-GUN-S
      ThermoWorks Smoke
      ThermoWorks Open Box Smoke
      4 Pro Series cable extensions
      Smoke Gateway

      Accessories:
      *********************************************
      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
      BBQ Vortex, 2 Hovergrills, Top Deck
      Warming shelf
      MyWeigh KD-8000Kitchen Scale
      Backyard Grill marinade injector
      Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
      Bear Paws
      Meat Rakes
      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



      Cookware:
      Probably a ton of cast iron, mostly very old...still cookin'
      G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
      '60's Revere Ware (Mom's), + others found elsewhere
      60's CorningWare 10-cup percolator (Mom's) Daily driver
      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
      Tramontina 6.5 qt Dutch Oven

      Cutlery, etc.:
      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
      Dexter 12" slicing knife, 6" Sani-Safe boning knife
      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
      Multiple steels, from all over the planet
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      Tableware
      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    Top | #2
    Were it my dang self in that particular predicament (an I have been!), I'd most likely separate point / flat, an either do em separate, or on alternate grates, which will take some dancin, esp if ya don't have mult probe thermos, an a willingness to rotate grates, upon occasions...

    Jus dragged home my 3rd 18.5 WSM, couple days ago, ($85 ) but haven't had this cook sit. In my instance, split up, multi cookers, made th projected finish line.

    Am certain others will have smarter ideas, but this gives ya one take on yer query...

    Comment


    • Anton32828
      Anton32828 commented
      Editing a comment
      I *just* bought my first WSM, and here you are giving me an excuse to think about buying another. The MCS is real, brother.
  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 3672
    • Stockholm, Sweden

    Top | #3
    You can fit it in. Place the flat end almost into the handle on one end of the grates. Place a few chunks on the middle of the grates. Lay the brisket on/over the chunks, and back down the other end. It may look weird, but the brisket shrinks when you cook it, and after a few hours it will be smaller so you can place it flat on the grates. Check out Harry Soo’s 20 hour low n slow brisket video on YouTube, where he does this.

    Comment


    • AverageJoe
      AverageJoe commented
      Editing a comment
      I use two large chunks of wood under mine as well when I am cooking in Fred. He has a smaller cooking area than the WSM and that is the only way I can get them to fit in there. And as Troutman said I have also found that doing it this way keeps juices from pooling on top of the brisket that will stop the crust from forming in those spots.

    • Troutman
      Troutman commented
      Editing a comment
      FRED AverageJoe ?? I thought cookers were like ships and had the female gender designation. Of course having said that if I had some big honkin' trailer rig, I'd be hard pressed to call it Sally

    • AverageJoe
      AverageJoe commented
      Editing a comment
      Troutman LOL Fred is kind of an inside family joke. That was my little sisters nickname growing up
  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 3672
    • Stockholm, Sweden

    Top | #4
    Here's the video, fast fwd to 11:20:

    https://youtu.be/QavVUpbV8ek

    Comment


    • Razor
      Razor commented
      Editing a comment
      Wow, I never knew how many videos Harry has out there specifically for the WSM. Not only is that the solution, I learned I needed a defatter cup and bought one of those. Never even knew there was such a thing, lol. Thanks!
  • JeffJ
    Charter Member
    • Feb 2015
    • 2577
    • Michigan
    • Jeff

    Top | #5
    I was able to fit a 17 pound full packer into my 14.5 WSM by separating the point from the flat, utilizing both grates, and it cooked beautifully.

    Your 18.5" should knock it out of the park.

    Comment

    • Santamarina
      Club Member
      • Aug 2018
      • 569
      • Wildomar, CA

      Top | #6
      I run a vertical offset stickburner that’s 17” across. When I cook a whole packer I cut it in half where the point meets the flat and cook them on two shelves - point on lower rack with fat cap down.

      Comment

      • Nuke em
        Club Member
        • Jun 2016
        • 752
        • Nj

        Top | #7
        Santamarina Plus 1 for what he said.
        Also here is a crazier idea. Cut the flat where the point and flat comes together. Then(ya ready for this) lay the flat on the bottom of the grate and then the hunk of flat and point directly on top of it. Then bam. Cook that puppy. The juices from the top go to the bottom of the flat and helps keep it moist. Be sure to have a probe in both the top and bottom flat to monitor the temps.
        You can also do this with your racks of ribs with a criss cross pattern (like building a fire using wood. 2 down the 2 across then 2 down then 2 across.)
        when I use my rib rack and have more than 8 racks I just lay them on top of rack and cook away
        sometimes my 20 lb briskets won’t fit in my 22 wsm so I just lift up the center of the flat so there is a raise in the middle and fit it in. It’ll shrink and fit nicely

        Comment


        • Polarbear777
          Polarbear777 commented
          Editing a comment
          Doesn’t the extra thickness dramatically increase cooking time?

        • Razor
          Razor commented
          Editing a comment
          Doesn't that cheat you a little bit on the crust though?
      • Nuke em
        Club Member
        • Jun 2016
        • 752
        • Nj

        Top | #8
        No not when I’m running 275. I’ve never noticed a difference. When I’m cooking 2 pork butts, 2 briskets,full tray of beans they take right around 11 to 12 hours to cook. My pork butts are touching each other to fit(usually 20 lbs). I then put my rib rack with 8 ribs on top grate(I have a wsm extender plus mods for 2 more grates) and put a couple more ribs on top of 8
        This was my last cook and at 330 I put the ribs on and at 930 I pulled the beans. If I don’t have the extender on it only takes 9 hours. (Due to more volume etc
        Click image for larger version

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        Comment

        • Beefchop
          Charter Member
          • Oct 2014
          • 427
          • Lafayette, LA
          • XL Big Green Egg, Shirley Fabrication 24"x42" Patio Cooker

          Top | #9
          You don't need to cut the brisket. Check out this Cajun ingenuity.

          https://www.youtube.com/watch?v=Hq3OOvB4e88

          You basically take your top grate and angle it down so one end rests on the second grate so your top grate is diagonal. You then create a small foil catch that directs drippings into your water pan.

          Comment


          • Troutman
            Troutman commented
            Editing a comment
            Yea I was going to go look for this one too. I remember it from a couple of years ago...Coonass ingenuity at its finest !!!

          • Razor
            Razor commented
            Editing a comment
            Wow, that's like the Rube Goldberg version of Harry's method. While I think you'd be ok, I'd be nervous of putting the center of gravity off. I don't know if I'd be able to sleep at night.
        • Beefchop
          Charter Member
          • Oct 2014
          • 427
          • Lafayette, LA
          • XL Big Green Egg, Shirley Fabrication 24"x42" Patio Cooker

          Top | #10
          Here's the picture.
          Attached Files

          Comment

          • jlazar
            Charter Member
            • Oct 2014
            • 575
            • San Antonio
            • Backwoods Chubby G2
              Weber 22" Master-Touch GBS Kettle
              Blackstone 36 Griddle
              SlowNSear (Original)
              Fireboard Extreme
              Maverick 732
              Super-Fast Thermapen
              Rapala 7 1/2
              Bear Paws
              Weber Rapidfire Chimney
              Grill Beast 304 Injector
              G&F Suede/Leather Gloves
              Foodsaver V4880

            Top | #11
            I separated point from flat for WSM 18. Put flat on lower rack since it is cooler and thicker point on top rack. You can rotate if necessary.

            Comment

            • LA Pork Butt
              Charter Member
              • Dec 2014
              • 4679
              • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

              Top | #12
              I separate the flat from the point all the time when I am cooking on my18” BGE. The point usually cooks faster than the flat.

              Comment

              • HawkerXP
                Club Member
                • Jul 2016
                • 3935
                • Northern Virginia
                • 3 Weber kettles, and a PBC
                  Thermopop
                  Dot w two probes
                  Slo n Sear
                  Cold beer

                Top | #13
                Bring it over to my house. I have the PBC and it'll handle that hunk o meat. sorry had to say it. pbc, pbc,...…..

                Comment


                • Razor
                  Razor commented
                  Editing a comment
                  Ha ha... Some day maybe. Hey maybe I should convert the WSM!

                • jfmorris
                  jfmorris commented
                  Editing a comment
                  Razor someone makes a hanging rack that fits the 18" WSM... I think its the Gateway 30 gallon drum hanging kit.
              • TBoneJack
                Club Member
                • Aug 2016
                • 265
                • WSM, 18.5"
                  Thermoworks ThermaQ
                  Thermoworks Smoke
                  Therma Pen MK4 - orange
                  Easy Bake Oven
                  Favorite beer: Coors
                  Favorite wine/liquor: Gave both up last year
                  Wish list: Kamado Joe, Myron Mixon MMS-36 water smoker

                Top | #14
                I have a WSM 18, and I've done big briskets on it before. I scrunched the brisket between the rack handles, and during the cook it shrank up and fit nicely.

                And then I got tired of that and bought a WSM 22. I've routinely cooked two briskets (top and bottom racks) with plenty of room to spare.

                Comment

                • Razor
                  Club Member
                  • Mar 2018
                  • 131
                  • Pittsburgh

                  Top | #15
                  How rude of me, I never followed up with what happened. I followed Harry's video (thanks Henrik) and things worked out great!
                  Attached Files

                  Comment

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                  Meat-Up in Memphis 2020

                  Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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