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I did 8 full racks of ribs on my 18" WSM no problem. Could have probably done 10 or 12 if I had a second rib rack. I also have done it exactly once since I've had it. That many racks isn't cheap. Go for the bigger one if you want, but I am completely happy with the 18". If I was to ever upgrade it would be to a BGE.
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Oct 15, 2012 16:46
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| # ¿ Apr 26, 2024 08:22 |
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Foiling takes 5 minutes and is a nice way to pass the time while the charcoal starter does it's thing. Also with the 18.5" one you can get an 18" wide roll of foil which makes it very easy
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Oct 17, 2012 22:22
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Choadmaster posted:Now, one thing I still have big questions about. I did an experiment with short ribs and decided I prefer cooking them to 200° (150° was definitely juicier but way more stringy). However, compared with short ribs I've gotten at BBQ joints mine seem to come out relatively dry and not as tender. I tried a second batch over the weekend that I mopped every 45 minutes or so, and that didn't seem to affect the dryness (or even the flavor much that I could tell). 200 degrees? Yikes! Try about 175. 155-160 is usually the safe temperature so be careful! There's so much more to smoking ribs than internal temperature. How long did you smoke them for? What temperature? How much did they weigh? How many times did you open the top (this reduces the heat)?
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Oct 18, 2012 17:30
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Yeah, 16 dollars shipping on that door is outrageous. I would like to get one, though  The price to ship 4 is $20. I don't know why one that is $16 is so much.I don't see the extensions, though? you sure they were on cajunbandit? Also I never use the water pan for anything but a grease collector. I foil it and I don't fill it with water. I don't have too much of a problem maintaining temps but I also live in a very temperate climate.
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Oct 25, 2012 21:21
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I clicked on mods and it's not listed there. It's for the 22" anyways. Oh well, I'm dumb, thanks!
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Oct 26, 2012 20:40
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$500 for a demo large BGE? Wow I am jealous. Giving brisket a try today. 8lb using the Franklin method. We'll see how it compares, probably won't be close. I like my pulled pork and my ribs but am more nervous about this than other smokes
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Nov 18, 2012 19:31
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Huge_Midget posted:
I hate Walmart but they've got royal oak hardwood charcoal for like 6/ bag. That's what I use. Also get a chimney starter. And ignore Alton brown and just get the paraffin starter cubes. The oil + newspaper is a pain and ashy, the 20 cents you save isn't worth it in my opinion.
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Dec 26, 2012 16:21
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demonachizer posted:When I first opened this thread I thought it was a joke thread like the margarita machines in GBS but all the cool gadgets and poo poo are real. This is pretty cool stuff. $1500 will get you in the door with a new large BGE with nest and other poo poo, or a used XL BGE with nest and other poo poo from an Eggfest. However there's plenty of gadgets from auto temp controls, plate setters, racks, etc. $1500 would go a long way but I don't think you need that to start. Seconding the 18.5" WSM. Learn on that with different woods, rubs, charcoals and meats and add gadgets next year depending on what you learn this year. It's like $250 so if you decide to upgrade you're not out that much and you can probably sell it on Craigslist for a good chunk of that. Mastered temp setting and getting lazy / want finer temp control? Get The Stoker / BBQ Guru Wireless Want to expand beyond BBQ and get into high heat pizzas / other crazy poo poo? Get a used BGE from an Eggfest in your area Need more room? Get a standing rib rack (you might want to get this early if you want to have a bigger 4th of July party, etc) And with that kind of budget left you can really get some nice cuts of meat. It's probably my area but there's a local butcher here that is very pricy but has the best, never frozen ribs from 100% pastured, local pigs I've ever purchased that cooked up ridiculously nice. If I had unlimited funds I'd get my meat from them exclusively as it made a difference. But not like you need that to make kick rear end BBQ, and certainly not to learn on.
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Mar 11, 2013 18:01
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Between this thread and the product recommendation thread I think California just sucks. I would drive pretty far for a 500-625 BGE.
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Mar 12, 2013 04:43
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That looks pretty good. My only comment is: A 22" weber for a 3lb shoulder? Use that extra room! Get one bone in, throw a party, and take this to the next level
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Apr 16, 2013 06:11
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cornface posted:Don't be afraid to experiment with how you cook ribs. They are fairly forgiving, and 3-2-1 can result in overcooking them if you aren't careful. I've had similar experiences. 3-2-1 definitely resulted in overcooked ribs for me more often than not, but when ribs are overcooked they fall off the bone which most people like so it's not like it's ruined. EDIT: I've never seen an imitation BGE do everything the BGE does well, but I haven't exactly messed with a ton of them. What is everyone's favorite recipe for North Carolina vinegar based sauce?
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Apr 19, 2013 18:59
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LTBS posted:I've always used Ruhlman's recipe (http://ruhlman.com/2012/02/east-carolina-barbecue-recipe/) and it is loving good. Everyone loves it and it scales really well. Thanks, maybe the fish sauce is what is missing. I went to Costco to check out their BGE imitation. It's definitely not as nice as the BGE. At half the cost I'd want to cook on one before buying. Although with their return policy I guess it's pretty low risk if you can stomach being "that guy" and returning a 90lb grill.
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Apr 21, 2013 18:33
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Welp, smoked a little tri tip after work in my Weber -- and the neighbor saw it starting up (with lots of white smoke) and called LAFD. On the plus side, they rolled a sweet swivel ladder truck and an engine and I got to talk about smoking meats with the captain. He even nailed the type of wood I was using and has a Traeger pellet smoker and a Komado cooker at home. They also used the building for training some new guy by putting him on the roof and showing him where to look for different things. I think I'm gonna smoke them a few pork shoulders and take it over there in the next few weekends. It totally wasn't my fault they got called and by the time they got there the meat was on and it was the gorgeous perfect smoke and smelled delicious, but I still feel bad. And being on the westside of LA I doubt they have many people BBQin for them. 
sellouts fucked around with this message at 05:36 on Apr 25, 2013 |
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Apr 25, 2013 05:32
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Yeah, for sure. The LAFD website was down but I'm going to contact them beforehand to make sure it's the right crew and to coordinate. I cant drop 20lbs of pulled pork with no notice.
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Apr 25, 2013 17:06
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Scott Bakula posted:I ended up going for a pork shoulder. For some reason I've just not been able to get the temperature past 200F. I think probably because its really windy and the wind is quite cold. I plan on sticking the shoulder in the oven for 3-4 hours to make sure its totally cooked so I can eat it at a reasonable time. What smoker is this? What charcoal are you using and how are you lighting it? Usually people new to smoking have a problem keeping temps low. A grill not heating up is usually an easy problem to fix unless its electric. Also what is a reasonable amount of time? Pork shoulder is one of those that can benefit from smoking an "unreasonable" amount of time.
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May 4, 2013 17:28
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Yeah, I usually do my shoulders 12+ hrs if they're 10lb or more bone in. So eating today is kinda relative to when you want to get up and start it. But you should be able to get that smoker hot enough. I would recommend lump charcoal over briquettes if you are having problems. They seem to produce less ash and the heat and burn is very consistent. I like royal oak from Walmart
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May 4, 2013 21:41
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I hope you snagged a thermapen. That's really all you need. Season the grill by smoking a bunch of stuff. Clean it, run a full cycle of heat in it as hot as your can and start smokin. You gotta start somewhere. The BBQ I put in when my grill was new was delicious. It's something that takes time.
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May 7, 2013 06:15
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Perfect spot. You can have a smoker and a La Caja China there too. I guess $130 is ok for a temp probe, but when it gets that high I have a hard time just not talking myself into a Wifi Stoker. At least with the Thermapen I can use it for the rest of my cooking.
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May 14, 2013 01:12
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Astronaut Jones posted:Or, the HeaterMeter that a few of us have built (which kicks the WiFi Stoker's rear end.) welp, project time. Did you grab a case from one of the TVWBB guys?
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May 15, 2013 00:57
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I use lump charcoal exclusively. Cheap, good flavor, no additives and less ash. It's the only reason I go to wal mart. Can't wait to build this heatermeter.
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May 18, 2013 18:44
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Found a semi-local BGE dealer going out of business. Niss and those who have one, what's a fair offer on a large? He tried to sell me one for 1100 with nest, wings, ash tool and 20lb charcoal and I laughed at him. He said to make him an offer. I don't really want the nest as I'd like to build a table. Thoughts?
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May 22, 2013 05:43
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niss posted:If its new I wouldn't go any higher than $800 at the most. 1100 is crazy. I guess it all depends on how badly he wants to get rid of his stock. Make sure he throws in a plate setter as well. Yeah. I don't want any of the accessories mostly because I am going to build a table. Plate setter, etc i can buy anytime. I will probably offer 550 for just the egg considering I will have to schlep to get it and set it up myself. I suspect he will say no and that'll be that. Edit: and LOL this guy went off the hinges when I offered 700 for just the egg. sellouts fucked around with this message at 17:51 on May 22, 2013 |
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May 22, 2013 16:31
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niss posted:Try back in a week or two when he is more desperate for cash. The guy actually got really confrontational and combative, I actually don't trust the guy to tell me to drive down and then not show or not sell it to me.
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May 22, 2013 21:27
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A standing rib rack let me smoke like 6 racks in my 18.5" WSM. It may have been 8, with 2 flat on the top rack and the rib rack on the bottom rack. I had no problems with temp, I ahd to adjust vents a little higher and I added a little more smoke wood but they tasted great.
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May 24, 2013 05:50
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I broke that dealer's will to live and the BGE comes home today. I beat the used egg fest price by over 200 dollars so I am pretty happy. Building a table too.
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May 25, 2013 17:50
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Maybe I'm crazy but to eat at 3 I would start it earlier and wrap it up if it was done early. 14lbs is no joke.
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May 26, 2013 17:57
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For what it's worth I recommend getting the Weber fire starter blocks. Newspaper is so ashy, the fire starter blocks are cheap. Makes it a lot easier to me. I hate to say it but combo units like that are usually just mediocre at 2 things and not great at anything. Holding specific temps is going to take a lot of time to understand where each vent needs to be set. If you were at 400f with all vents closed and lid closed, you have air leaking in somewhere. Figure out where that is. Also don't open the top so much if you are as it raises the temp every time.
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May 27, 2013 07:03
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niss posted:I just got that same Maverick setup this past weekend, and I am really happy with it so far. Only done one cook with it, doing another today but it worked great. Very pleased with it. Why this over the Heatermeter? Also building a table for the BGE is no joke. I am exhausted and I just finished cutting and putting together, yet less sanding & standing. and I gotta find an 18" paver, locally only 16" were easy to find
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May 28, 2013 06:10
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Safety Engineer posted:Out of curiosity, is there any particular brand of lump charcoal that is better than most? I got a Vision Kamado from costco a few months ago that I've been putting through the paces(It's friggin awesome btw) and I've mostly used Cowboy or Royal Oak and I'm just not 100% happy with either. Cowboy is pretty bad. Royal Oak has some of the very best reviews. Actually pulled from the same pile as BGE, the big pieces go to BGE for a huge markup, the rest go to Royal Oak. Why are you not happy with it? http://www.nakedwhiz.com/lump.htm Digital_Jesus posted:I use Dragons Breath: http://dragonbreathcharcoal.com If you can find this get this sellouts fucked around with this message at 01:32 on Jun 4, 2013 |
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Jun 4, 2013 01:29
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I wiped it down, smoked some bacon, then got to work with a pork butt
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Jun 5, 2013 02:48
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What size BGE? My perspective is skewed because they are more expensive out west. Out here 890 with tax for a used once large egg with nest + wings is the cheapest you'll find. And that sale happens once per year at the SoCal eggfest. It took me looking literally for years to find a place going out of business to beat that price.
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Jun 5, 2013 16:49
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The Egghead forums love Eggs By The Bay -- their Eggfest is this weekend but sold out and they only have L and XLs. Not sure how their prices will compare though. This one on Craigslist isn't too bad: http://sanfrancisco.craigslist.org/eby/for/3848605753.html . A little pricy if you can get him down, but including the nest and everything is nice.
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Jun 6, 2013 01:09
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Keep looking. I paid less than 600 before tax for a new large. Then no nest and a table nest for 32. Built a full table for less than 120. (I finally got really lucky and you probably won't be able to reproduce this)
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Jun 7, 2013 05:40
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Why not just get a heatermeter or something equivalent for your WSM if you want something set it an forget it?
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Jun 7, 2013 16:34
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I don't find brisket to be simple at all, but that's just me. I find it to be the most difficult. That many people seems difficult to do ribs for as well just in sheer numbers. If you're comfortable with an overnight smoke, pulled pork is easy to make a large qty. it'll turn out good and if its not just slather in BBQ an slaw.
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Jun 12, 2013 16:20
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Baby backs are too lean. Go spare ribs!
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Jun 15, 2013 20:39
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Looks good, I think maintaining temp on your stick burner a little better would help you out. I don't ever brine my pork shoulder. I save that for birds.
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Jun 16, 2013 02:30
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ixo posted:Any reviews for or against the iGrill? I have an old dual probe maverick that is giving me grief, and I'm looking to try another brand. Being able to check temps on a phone that I'm carrying anyway is appealing. Check out the ceramic grill store online. Maybe their spider product is what you're looking for?
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Jun 21, 2013 16:22
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Cook 2 racks, one her way and one your way. Bonus: leftovers. Also I find I can fake the shellacked sauce by warming the sauce beforehand, applying at the very end and turning the heat up to speed caramelization.
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Jun 23, 2013 02:50
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| # ¿ Apr 26, 2024 08:22 |
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Cheapest option for the BGE is Craigslist. If not there than a local egg fest or a BBQ place desperate and going out of business. That being said I've been doing a lot of slow smoking but tonight taking it easy and doing burgers. The BGE rules at both and giving a nice little smoky taste to those. It's really pretty awesome. Also I wouldn't go smaller than a medium and am happy I got my large.
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Jun 29, 2013 04:01
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