BBQing in NOVA

[Collenst]

Hi from Northern Virginia!! My name is Tom and I currently live in NOVA by way of Georgia and (originally, New Orleans). I’ve been smoking for 7 years or so and grilling since I was old enough to handle a pair of tongs. I’ve been using the resources at amazingribs.com for a long time but only just joined the pit master group. I’ve done countless butts, briskets and ribs and have had a lot of success with my WSM. As soon as I can sell the wife on it, I want to get a stick burner and start experimenting with that.

Which brings me to my first question for the forum - I never seem to get color on meat as quickly as it seems those with stick burners do (by "those" I mean people I watch on tv or YouTube ). For that reason, I need to wait longer to wrap my briskets. Is this because of the setup of a water cooker?

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!
Glad to have ya here; lookin forward to learnin along with, an from ya!

[Mr. Bones]

What kinda temps are ya shootin fer? Sounds like yer doin it all right on th money, so far...
What size WSM? I have two 18.5's, so most familiar with that size.
What kind/how much charcoal, lit/unlit, what burn method? Minion? Snake? Other?
Tell me more, an I'll do my level best to help ya!

[Collenst]

I shoot for 225 - 250 for everything with 235 being my happy place. I have an 18 inch WSM and I start with a hybrid minion/soos donut meaning a donut with a single layer of coals in the center and 4-5 wood chunks buried in it. I also notice that my meat seems to hit the stall at a higher temp (for example - literally smoking a butt right now and it’s stalling at 165).

[Mr. Bones]

Since yer gittin good colour, jus later than what ya expect.
I'd best reckon, it is jus a product of how yer cooker works, yer wood, location, ambient conditions, etc.
Plus, every single piece of protein is different, an some of them can be ornery.
Have ya tried usin less, or no water in th pan? Might be able to adjust some, there...should ya wish.

[Donw]

Welcome from the Eastern Shore of Maryland.

[MBMorgan]

Can't help with stick burning or WSM's ... but I can say Welcome from Colorado ...

[EdF]

Look at the colors on this thread. https://pitmaster.amazingribs.com/fo...q-~-has-landed

Shameless owner plug: https://amazingribs.com/smoker/karub...-60-pit-review

[JakeT]

In line with what EdF, I got this color in 4 hours and the brisket is still super juicy. My previous briskets on my rec tec didn't achieve color like that until probably 7-8 hours. That being said this is my first brisket on the KBQ so I don't have too much basis for comparison. My guess would be that it has a lot to do with using natural wood as 100% of the heat source as opposed to charcoal with chunks. Charcoal being wood with all the flavor stuff burned out of it.

[Collenst]

That’s my theory too. If you go 100% wood, seems like that has a big effect on the color. It’s a reason I’ve always wanted to try a stick burning offset. That and my uncontrollable desire to do things the hard way.

[JakeT]

I've always wanted an EOS (expensive off set) smoker as well. Space limitations have been my biggest hold up. I ended up with the KBQ. I couldn't have made a better decision. I'm having more fun smoking now than I ever have. Check it out man, it's worth the look.

[BourBonQ]

Welcome from the Lowcountry of South Carolina

[RonB]

Welcome to The Pit Tom.

[Henrik]

Welcome to the pit! We'll see if we can't help you along! Now to get dark color, you need (wood) smoke. If not using wood chunks, but only briquettes, then the color will be dark mahogany. When using wood chunks, it turns black. But as other members have already stated, several factors come into play. For one, try cooking a pork butt without the water pan. Added moisture is generally good (temp stability, smoke absorption), but one of the tradeoffs is slightly less bark. I do briskets and butts in my weber with the Slow N Sear, using briquettes and wood chunks, and it blackens up properly.
My other suggestion is to use the water pan, but skip the wrap. Just let it ride bare until finished. Usually the bark isn't 'right' until after the stall.

So, in short, try one of these:
1. Skip the water pan, OR
2. Skip the wrap.

My vote is on #2.


Now to the homework

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[Mudkat]

Welcome to the pit!

[Oakgrovebacon]

Welcome to the pit from Southern Illinois!
My charcoal smoker has been in storage ever since getting a stickburner. You will enjoy one.

[Nate]

Welcome from Indiana

[FireMan]

Welcome, eat good and have fun!

[Pequod]

Welcome from Fairfax Station

[Robnbill]

Welcome from Chantilly, VA