Calling all WSC owners-Considering WSC Grilling Center-Please talk me out of this!

[cosmo]

Hopefully getting delivered on Monday!

[Noverini]

I have a 22 inch Kettle, Weber Gen 310 and a WSM 22. I have been debating on getting rid of Kettle and WSM for the WSC. Does the WSC consume less charcoal than the WSM?

[Ddecker]

Can you use something like a BBQ Guru with a WSGC?

[fzxdoc]

Can you use something like a BBQ Guru with a WSGC?

Yes, Ddecker , Weber provides a built in port on the WSCG for thermostat temperature controllers like the BBQ Guru.

I haven't had the need to use one with mine so far because the WSCGC holds the temperature pretty steadily, but then I usually smoke in the 250° to 275°F range and therefore don't do long overnight cooks like folks who smoke at 225°F often do.

Hope this helps,

Kathryn

[fzxdoc]

I have a 22 inch Kettle, Weber Gen 310 and a WSM 22. I have been debating on getting rid of Kettle and WSM for the WSC. Does the WSC consume less charcoal than the WSM?

Hopefully someone here will jump in and answer your question, Noverini . I don't have a WSM, so I can't compare.

On my WSCGC, my long cooks (brisket packers at about 9lbs trimmed--12-14 lbs before trimming or chuck roasts) have been around 6 to 7 hours with an average smoker temperature of 260°F to 270°F.

I usually use around 150 KBB briquettes (3.75 of their plastic scoops full) which includes the 20 briquettes for the chimney if I use the Soo lighting method instead of the piezo-electric Snap Jet gas ignition system to start the fire.

On all of my "long" cooks, there have been plenty of coals remaining at the end of the cook.

Here's what Max Good found on his first WSCGC cook, using a pork butt, starting with 2.75 scoops (about 110 briquettes) of charcoal and 5 wood chunks:

Summit seemed comfortable running in the 250° range. The medium size butt was done at 10 hours. After removing, we took a peek at the fuel. Surprisingly, there was nothing left but crumbs, yet the temp had not dropped. The duration fell within Weber's projection of 8 to 12 hours and, had we started with lower temps, it might have gone longer. The pork was delicious, very moist with beautiful bark.

You can read his excellent review (but you probably already have ) here: http://amazingribs.com/bbq_equipment...charcoal-grill

Kathryn

[fzxdoc]

BTW, Noverini , to use the kettle portion of the WSCGC, a great add-on is the low-profile SnS designed for the WSCGC and sold by Adrenaline Barbecue Co. It rocks for reverse searing, which is what I use it for the most. I also enjoy using it for most of my "kettle feature only" cooks. ABC also sells the handy DnG and a nicely designed charcoal basket for the WSCG. Something to think about down the road after you've used the WSCG a while and get hit with MCS again.

Kathryn

[cosmo]

Loving both the LP SnS and the DnG with my WSCGC (enough acronyms in one sentence?). One small issue which ABC does warn against - I warped my DnG by getting it too hot. Oh well, at least ABC gave me some tips on how to de-warp and its actually not that bad.