Welcome from St. Cloud, FL.
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I use the SnS and Vortex all the time on my WSCGC. I also use the drumstick holder to maximize the cook when in kettle/SnS mode:
Kathryn
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And, FWIW, for when you have your WSCG, here are the lighting instructions I developed to yield rock solid temps each time. My Weber has the Snapjet igniter, which you may or may not get. Even so, there may be some info which you can use. You're going to love that cooker.
Kathryn's Current WSCGC Kamado Method for Smoking
Note: 1 scoop full = 40 coals or ½ chimney
1. Foil the Ash Bucket (optional) and the Diffuser Plate. Wipe the (previously cleaned) grate down with a disinfectant wipe and then wipe down again with water. Set out two disposable aluminum pans for drip pans to be set on the diffuser plate, or, if you want to keep the juices, use ceramic spacers and a 16 inch round cake pan.
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 SnapJet 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 SnapJet 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.
6. Before adding meat, oil the grate with a soaked paper towel to give it some lubrication.
More Notes:
If using KBB, there's a ton of white smoke until the Weber gets around 225-250, then it settles 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.
With B&B Briquettes, there's no billowing white smoke. Just nice smoke pretty much right after shutting off the SnapJet. I use 3 scoops of B&B and one scoop of KBB, because the KBB lights more quickly. I place the KBB briquettes closer to the SnapJet side and spread the B&B briquettes around it. Ditto with Weber Briquettes.
Smoking in the 250-270 range: 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 at or 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.
KathrynLast edited by fzxdoc; March 15, 2022, 09:27 AM.Comment
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Oh, I just thought of something else: 16 inch round cake pan (17" OD) set on top of the diffuser plate with 1/2" or 1" ceramic spacers underneath to catch the drippings. Otherwise, the drippings pretty much vaporize if you use a pan set right on top of the diffuser plate.
KathrynComment
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Thanks Kathryn, new here. Have had a couple of instances of runaway tems on the BGE. Ribs looked good, tasted wonderful, but were literally falling off bone (gone too far!). I'll give your suggestions a shot next cook.Comment
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Shove a Digi Q or some other thermostatic stoker in the smoke port for perfect pit temps.
I also stuff foil in the intake vents so the only air is from the stoker.
Put the charcoal baskets in upside down and run the coals and wood down the center for 6 hour cooks with 10 hot coals dumped on the stoker port side. It makes an easy fuse with a consistent width an height. Easy as using the oven.
Congratulations!Comment
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A cover is a must. I live in an area that even gets some snow in the winter, but my WSCGC is almost five years old, and it has held up very well. No issues due to weather. I use the grill a lot!
I mainly use it with the SnS Low Profile, along with their Drip N Griddle Pan, which I cover with heavy duty aluminum foil, so no grease issues when I am cooking indirect.
I also recommend the Pitmaker gloves, a Thermapen, along with a good remote probe thermometer. A Billy Bar is also handy for stirring the charcoal and cleaning the grates. Definitely get a set of GrillGrates too, along with a infrared thermometer to check the temp of the GrillGrates.
I also purchased a Tortuga Home Goods Dish Drying Mat from Amazon to protect the stainless steel cart table.
This grill will do almost anything. If I could only own one grill, the WSCGC would be it!
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So... the S6 arrived yesterday (yay!) Got it assembled - assembly really wasn't too bad! You can really tell how solid this thing is during assembly..."she's a beaut, Clark!"
Anyway, what do folks recommend regarding 'seasoning' this thing? Weber mentions firing it up for at least 30 mins to burn off any coatings, etc on interior components. Do you also spray down everything with cooking spray or anything like that? I feel like I've done that before on a new grill (but it's been a while)....Last edited by pchadwick78; March 23, 2022, 01:09 PM.Comment
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