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Life After Brown
The smoker is lit
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<blockquote data-quote="barnyard" data-source="post: 1065524" data-attributes="member: 13921"><p>I used lump in my wsm (which I gave away after I got my Kamado Joe.) I did do something similar though with lump. Pour in a bunch of lump, put a fist sized lump of pecan in the middle and dump a lit chimney of lump on top of that. I usually had 2 of the vents closed and 1 vent open 1/4 or so. That worked for me at 225ish.</p><p></p><p>The problem that I had with the weber was the aluminum side door. Towards the end of it's life with me, it was bent up pretty bad and I had to prop things against it to keep it closed. I had a very hard time getting the temp under 225. I could easily hold it at 225-230, but any lower and the fire would go out.</p><p></p><p>Much, much easier to control temps with any of the ceramic eggs. Exhaust and inlets are well sealed. Adding the Auber controller made it even better. I can walk away for hours and know that temps are going to be where I set it. Before the Auber, I would check the WSM every hour or so, same with the KJ actually. Might have messed with the vents or poked at the coals. The difference in how much I check on and pay attention to the KJ vs the WSM is huge.</p><p></p><p>I resisted the controller deal for a long time also. That made repeatable results a piece of cake. I set it at 200 and that is where it is for the whole cook.</p><p></p><p>I know there are people that cook fantastic brisket out of a WSM, I was not one of them.</p></blockquote><p></p>
[QUOTE="barnyard, post: 1065524, member: 13921"] I used lump in my wsm (which I gave away after I got my Kamado Joe.) I did do something similar though with lump. Pour in a bunch of lump, put a fist sized lump of pecan in the middle and dump a lit chimney of lump on top of that. I usually had 2 of the vents closed and 1 vent open 1/4 or so. That worked for me at 225ish. The problem that I had with the weber was the aluminum side door. Towards the end of it's life with me, it was bent up pretty bad and I had to prop things against it to keep it closed. I had a very hard time getting the temp under 225. I could easily hold it at 225-230, but any lower and the fire would go out. Much, much easier to control temps with any of the ceramic eggs. Exhaust and inlets are well sealed. Adding the Auber controller made it even better. I can walk away for hours and know that temps are going to be where I set it. Before the Auber, I would check the WSM every hour or so, same with the KJ actually. Might have messed with the vents or poked at the coals. The difference in how much I check on and pay attention to the KJ vs the WSM is huge. I resisted the controller deal for a long time also. That made repeatable results a piece of cake. I set it at 200 and that is where it is for the whole cook. I know there are people that cook fantastic brisket out of a WSM, I was not one of them. [/QUOTE]
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