fzxdoc : You are going to LOVE it. I am really digging mine so far. I just did a pork shoulder the other day and almost 3/4 of my coals were left at the end of the cook. Also, I got an Auber temp controller and it fits the summit charcoal very well.
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I thought I'd look into an Auber or BBQ Guru but only after I see how stable the cooks are and how long they take. I've been spoiled by the relatively short cooking times of the PBC. I've never done an overnight cook. So I'll keep the Auber on my "maybe I'll get this next" list. Thanks for the tip.
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We are looking forward to pictures throughout the day, today! I'm thinking Mr. FZXDOC is going to have some good eats for dinner tonight.Comment
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So here are the promised photos
I told you all it was pretty!
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And here's my whole smoking/grilling armamentarium:
I should have taken the covers off the Summit S-670 gasser and the PBC. They all fit nicely onto the deck right under the kitchen window. The new Weber is showing off its cover and coal rake, the only two accessories I bought.
When all was unloaded, I toasted my collection with some prosecco
Today I have to drive to a nearby town to the closest Lowe's to get mats to cover the deck under the WSCGC and a gas bottle for the charcoal lighter option. Then home again, home again, jiggity jig to hopefully either get the ribs smoking or maybe just grill some burgers direct/indirect. Depends on what time I get home from erranding.
My husband asked if I had to go look at the WSCGC in the middle of the night when I was up and roaming around. I guess I was too excited to sleep.
Actually I was counting my blessings.
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My next grill/smoker purchase keeps getting more and more difficult! -
Kathryn - WOWZERS! Congrats on the new rig. It just seems to fit right in with the rest of your cookers. I couldn't be happier for you. This new cooker will produce a TON of great food for you and your family. You are indeed blest. Good on ya! Now I'm looking forward to see that first cook. -
Thanks CeramicChef . I'm so thrilled that the deck doesn't look too crowded and I can safely play with all of my cookers without (hopefully) burning the house down, which is my husband's greatest fear. I keep a fire extinguisher out there just in case.
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fzxdoc : Temps are pretty stable. It took a few tries for me to be able to hold at 225 fairly consistently. For 225 (using briquettes) I will put 3 or 4 scoops on unlit coals in the cooker, then maybe a 3rd of a chimney of lit coals goes on top, spread around. Smoker wood generally goes around the perimeter of the coals. I actually do enjoy tending the fire (sometimes), but having the Auber for the overnight cooks is a blessing, though it does require a slightly different configuration of the smoker wood. The Guru looks nice as well, but I couldn't justify the extra cost as the Auber seems to do everything that I would need for less.
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So you don't use that Snap Jet ignition system to light your coals, kingdarb? I actually was wondering how I was going to do that. I thought I would light a (smallish) pile of coals and then put scoops of unlit coals around the periphery with the wood. Sound like a plan?
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Great pics Kathryn. I'm now looking forward to the first cook pics. Take your time though - I don't expect them for an hour or two... 
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Well, I got home from Lowes, screwed on the propane bottle, checked for leaks, and then wiped down the entire inside of the grill and grates with soap and water then rinsed and wiped dry.
Then I put 42* coals for good karma ( JPP are you reading this?) onto the charcoal grate, fired up the Snap Jet ignition and lit the pile of coals. After 10 min I turned the burner off, spread the coals, and tossed on 8 oz of pecan wood. With both dampers wide open, it took 30 min to reach the max temp of 390, cooler than I thought it would be.
After another 30 minutes, I figured all the gunk had burned away, so I tossed on a pan of thick sliced bacon. I usually cook bacon on a rimmed baking sheet lined with aluminum foil with a separate piece of crumpled-then-roughly smoothed aluminum foil on top. The bacon goes on top of the crumpled foil. The whole shebang goes in my gasser at about 325 for 40 mintutes. So when I saw the Weber stable at 390, I decided to cook the bacon in it.
The minute I lifted the lid, the temp dropped 100 degrees but slowly climbed back up to 305 where it's holding steady. I figure the bacon will be nicely cooked in about an hour.
This is the bacon I smoked in my PBC last weekend. I had a hard time getting thin and uniform slices. Some are really thick at about 1/8 inch or maybe a little more. That's why I'm figuring it may take longer. I wish the Weber had a window and an interior light like my oven so I could see what's going on. Now why didn't they think of that!
So it looks like it will be bacon cheeseburgers for supper with fresh corn on the cob, potato salad and fresh veggie salad. I plan on pouring a chimney of lit KBB on the coals to grill the burgers.
Pretty simple stuff. Tomorrow, hopefully, will be Last Meal Ribs. I may have to get more corn for that feast.
I'm having a great time!
Kathryn
*The number 42 is, in The Hitchhiker's Guide to the Galaxy by Douglas Adams, "The answer to the Ultimate Question of Life, the Universe, and Everything"Last edited by fzxdoc; June 17, 2016, 09:47 AM.Comment
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Let see what this sucker can do in the hands of the PBC Queen.Comment
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So awesome! That is a beauty to behold. Congratulations Kathryn! I know you are going to pull off some great cooks on that WSCG! It looks right at home on your porch. 😎👍👍Comment
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fzxdoc : Yep sounds like a plan! I usually light the chimney on the snapjet, take the chimney outta the cooker, snapjet off, dump coals in then dump chimney on top of unlit coals. For higher temps I would use the snapjet to get things going, but I find that if I use the snapjet with all the coals in the cooker that it is hard to hold 225 after. YMMV - see how it works for you.
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I also find that you have to use snapjet sparingly when trying to keep temps below 275. I will still use it, but I will literally run it for like 2 min and then turn it off. If I leave it on to long I will over shoot my temps.Comment
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Ms fzxdoc ... The undisputed Queen of the PBC in the Pit! I enjoy following your great contributions/guidance to us guys on cooking outdoors. I don't have a PBC but I like observing your methods and how you document everything.
I'm sure you will master your new WSCG soon and be a valuable contributor on that cooker for all in the Pit soon. Your corral of cookers neatly organized on your deck is a beautiful thing too.👍
I love the roll reversal you've executed by keeping HWMO away from your cookers. You've probably used your Women's network group to convince him his time and attention is best suited for more important types of contributions to the family structure and he shouldn't be bothered with such trivial things like cooking.
You my dear are one smart woman.👍😆
Documenting Meathead's most famous recipe "Last Meal Ribs" on your new cooker is a brilliant choice. I look forward to observing your cook.🤔Comment
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I'm going to enjoy your upcoming posts regarding the WSGC.
It will be fun to watch you learn your device and look at pics of all of your wonderful cooks.
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Agree with others here, looking forward to observing your journey on the WSGC. I have greatly appreciated everything you have done in the past with PBC related intel, its helped me tremendously. Good luck!Comment
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