Just popped my WSM cherry

[jotch]

Just checked it out. Looks like it'll be fun, charity or not tho, it's a bit pricey! At least my 2 year old would get in for nothing

[jotch]

I'm curious, how do people cook different items in the same session and still manage to smoke them?

I cooked a shoulder for a good 13 hours but obviously my ribs can't stand that kind of cooking time, so I freshened up the coal, added some more wood and stuck the ribs on for the last 4-5 hours whilst the pork continues to cook. Is that the norm? Therefore if I wanted to smoke some wings as well for an hour, I do the same again, freshen the coals if the heat isn't there and add even more wood?

Or are people smoking the food all at the start and then taking the ribs and wings off after the time needed and storing them in the fridge ready for reheating when the pork is complete many hours later?

[Swindon_Ed]

There is a thread that talks about this a bit more but i belive that once the mean hits a certain temprature, i belive around 130f the meat will then take on very little smoke after this so you are ok to start smoking other meats.

Although if you're cooking pork or brisket you'd normally wrap in foil at 160f and this will protect the meat from anymore smoke. When the pork or Brisket hit the right internal temp you'd rest them for a couple of hours and this would also give you the time needed to smoke your ribs and again with chicken with ribs once you've foiled the ribs this will give you time to smoke the chicken.

[Vic.]

I'm curious, how do people cook different items in the same session and still manage to smoke them?

I cooked a shoulder for a good 13 hours but obviously my ribs can't stand that kind of cooking time, so I freshened up the coal, added some more wood and stuck the ribs on for the last 4-5 hours whilst the pork continues to cook. Is that the norm? Therefore if I wanted to smoke some wings as well for an hour, I do the same again, freshen the coals if the heat isn't there and add even more wood?

Or are people smoking the food all at the start and then taking the ribs and wings off after the time needed and storing them in the fridge ready for reheating when the pork is complete many hours later?

imop, smoking things at different temps is difficult

[jotch]

Same temp, just cook things over time...so keeping the steady temp of 240 degF or there abouts will cook anything, it's just about the time it takes and how much coal you have

Just thinking that this is why all you guys seem to have about 5 different bbqs. I'm not looking to grill anything, just slow and low everything I can!

[Smoke-on-Water]

Hi Jotch,

I'm in Bromley too, which butcher do you use ?
I am really struggling to find good cuts of meat locally.

Cheers Eddie

[jotch]

I go to my local butcher, it's on Burnt Ash Lane...

http://www.bbbqs.com/Forum/viewtopic.ph ... t=20#p8076

J Andrews Family Butchers
81 Burnt Ash Lane, Bromley
Bromley, BR1 5AA
Telephone 020 8402 4123

They're really good in there, just ask for what you want, they usually have it out the back if it's not on display...or give him a quick call before you set off. Get there early on a Saturday tho as it's a busy little shop!

Next time I fire my baby up I'll take more photos of the joints before hand, etc.

[Mike_P_in_Tucson]

In a recent competition, we smoked all 4 meats on my one Excel 20. It really isn't a problem, since the pork butt and brisket are off and wrapped by the time the chicken goes on. We use lower temps (220 +/-) for the pork butt and brisket for most of the smoke, then higher temps (250-260) for the ribs and chicken.