I just used lumpwood in the 2 side charcoal holders for the roast chicken. Did lamb shoulder today and used a mix of lumpwood (remains from another cook) and briquettes. Both times the temperature has held higher than I expected. My inexperience having not checked temperature in the past I guess. A full chimney seems slightly too much. More to experiment on in due course. The Hasselbacks at the bottom were spot on once the lamb had rested and we also had asparagus cooked directly after the rest had come off.
*****Official BBQ Thread - Suns out, Buns out!*****
- Thread starter Psymonkee
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I just used lumpwood in the 2 side charcoal holders for the roast chicken. Did lamb shoulder today and used a mix of lumpwood (remains from another cook) and briquettes. Both times the temperature has held higher than I expected. My inexperience having not checked temperature in the past I guess. A full chimney seems slightly too much. More to experiment on in due course. The Hasselbacks at the bottom were spot on once the lamb had rested and we also had asparagus cooked directly after the rest had come off.
I just used lumpwood in the 2 side charcoal holders for the roast chicken. Did lamb shoulder today and used a mix of lumpwood (remains from another cook) and briquettes. Both times the temperature has held higher than I expected. My inexperience having not checked temperature in the past I guess. A full chimney seems slightly too much. More to experiment on in due course. The Hasselbacks at the bottom were spot on once the lamb had rested and we also had asparagus cooked directly after the rest had come off.
Well thanks a bunch!!
You've now made me buy a rotisserie and a meater+
Soldato
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Even though its much colder tomorrow. I have finally got time to fire up the new MT. Just a simple one with these chicken legs I've covered in angus and oink garlic butter rub and olive oil.
Anyone know how long and what temp I get for this chicken?
I'll be doing some halloumi right at the end too and some courgette strips, long stem broccoli and corn cobs too.
Anyone know how long and what temp I get for this chicken?
I'll be doing some halloumi right at the end too and some courgette strips, long stem broccoli and corn cobs too.
Soldato
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I got a bit carried away with BBQ stuff recently! After buying a Weber Touch Master to go at my parents when we go over, I also bought a Smokey Mountain!
Only the baby one, but it's something I can have at my house, and slow cook things to bring over to have with the BBQ, or just cook things for ourselves at home. It barely takes up any room, and so far it's quite stragiht forward to use.
I'm working from home today, so I started some brisket and ribs at 10am, and letting them do their thing all day. Many lessons may be learnt but we'll see.
I also bought a dual temp remote thermometer too, so I'm sitting here at my desk monitoring the temps of the smoker and brisket at the moment! I've just about stabilised the temps inside, although the Weber temp is reading 105C, but my thermometer (which is on the top grill beside the brisket) is showing 135C. I appreciate their in different positions, and the Weber probe is at the top and above the meat. Struggling to get the temp lower than 135 ish without fully closing all the vents. All of them are barely open at the moment.
Brisket temp is 66C, 2 hours into the cook. Waiting until it gets to 75 ish, then it gets wrapped in foil. (watched so many videos!!)
Only the baby one, but it's something I can have at my house, and slow cook things to bring over to have with the BBQ, or just cook things for ourselves at home. It barely takes up any room, and so far it's quite stragiht forward to use.
I'm working from home today, so I started some brisket and ribs at 10am, and letting them do their thing all day. Many lessons may be learnt but we'll see.
I also bought a dual temp remote thermometer too, so I'm sitting here at my desk monitoring the temps of the smoker and brisket at the moment! I've just about stabilised the temps inside, although the Weber temp is reading 105C, but my thermometer (which is on the top grill beside the brisket) is showing 135C. I appreciate their in different positions, and the Weber probe is at the top and above the meat. Struggling to get the temp lower than 135 ish without fully closing all the vents. All of them are barely open at the moment.
Brisket temp is 66C, 2 hours into the cook. Waiting until it gets to 75 ish, then it gets wrapped in foil. (watched so many videos!!)
Probe thermoms and dome thermoms will rarely align, best to go by the probe. Nothing wrong with 135c (=275F) for low n slow imo. If you have vents mostly closed and your sat at that temp I guess you went pretty big on fuel?
Many lessons to be learnt indeed, it's always a learning process.
Guess you aren't cooking ribs and brisket for same duration? Have you got just a brisket point to be able to fit it on the small WSM?
Soldato
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@dl8860 I put 35 briquettes in, which is half what it says in the manual!
Both the ribs and brisket have been going for 3 hours. The brisket stalled at about 70C, and it's at that temp that most say to then wrap it, which I have.
If following the 3-2-1 method for ribs, then again these have had 3 hours and have been wrapped. So they'll go for another 2 hours, and I'll see where the brisket is at that point.
Both the ribs and brisket have been going for 3 hours. The brisket stalled at about 70C, and it's at that temp that most say to then wrap it, which I have.
If following the 3-2-1 method for ribs, then again these have had 3 hours and have been wrapped. So they'll go for another 2 hours, and I'll see where the brisket is at that point.
Soldato
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I mainly counted so I knew for next time if I needed more or less.
With my WSM, I quite often have two of the vents fully closed and one open by about the width of a match. Although I don't use water in the pan and I fill the charcoal basket and put a few lit ones in the middle to get it going. I find it easier just to fill the basket so there is no chance of it running out than faff around topping it up if there isn't enough. At the end of the cook, I kill it off anyway and reuse the left over briquettes next time. I'd definitely go with the grill thermometer over the one in the lid. Mine is well off!
Soldato
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@Street Cheers for the info.
Sitting steady at 136 ish. Brisket wrapped up and at 72C at the moment, very slowly climbing. Hoping it gets to around 90 before the evening! I started way too late today, but it was mainly a little experiment. I'll have to call it a day after about 7 hours cooking.
Sitting steady at 136 ish. Brisket wrapped up and at 72C at the moment, very slowly climbing. Hoping it gets to around 90 before the evening! I started way too late today, but it was mainly a little experiment. I'll have to call it a day after about 7 hours cooking.
Soldato
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Well I am bloody happy after the first attempt!
All were cooked for 6 hours, ribs for the 3-2-1 method, which turned out really well. Brisket could have gone for longer, but it was still super tender considering.
All were cooked for 6 hours, ribs for the 3-2-1 method, which turned out really well. Brisket could have gone for longer, but it was still super tender considering.
It seems like a great gadget but I've only used it 3 times so far. When I'm cooking steaks, etc I just go by feel so it's used for bigger / longer cooks. It's a probe that stays in the meat for the duration rather than one you can just poke in to see what's going on.
With the app it's select your meat and joint type, let it know what you're aiming for. E.g. medium. This is what I'm looking for with a larger cut as my kids are 4 & 2. Next time I use it I'm going to low ball the temperature on the app a little as you can see on the graph above the rested temp is a little above what it was aiming for.
It can take a good while to work out the total cook time but that's mainly because the bbq temp needs to settle at a stable temp itself I think. It has also underestimated the resting time which again to me isn't a problem. For the lamb above you can see when I took it off the heat and iirc it said about 5 minutes (which I didn't believe). You can see the arrow is about 30 mins post taking off the heat. I actually love this bit as the probe stays in after cooking and it highlights exactly when the internal temp is starting to dip and it's properly rested. We didn't eat that lamb for a while after as the in laws were late for lunch.
Overall the tech is brilliant with a few foibles from the app that I'm starting to get to grips with and will be able to work around quite simply.
Nice one! That's very short for brisket, did you wrap it? I guess you pulled it early due to time to eat? Any idea what final internal temp was? Looks cracking when cut though.
Soldato
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It was quite a thin piece (relatively) and was about 2kgs, so not the 5-6kg pieces you see on the YT vids.
Yes wrapped when it stalled at about 68-69C after about 3 hours. Then smoked it for another 3 hours until it got to 95 or so.
As you say, time was the limiting factor as I started too late. Next time I'll start very early in the morning and let it run most of the day. But if it reaches the 'done' temperature, can/should you leave it on there as long as the temp remains steady?
Brisket wants to stay wrapped up to rest for around 1 or up to 2 hours if really well insulated after reaching temp. There's a desirable unwrapping and cutting temp I think but I don't remember it off the top of my head, maybe 150F? I think if you leave it on the cooker at the higher temp you might be susceptible to drying out, but that's only conjecture.