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Low and Slow: Master the Art of Barbecue in 5 Easy Lessons

Low and Slow: Master the Art of Barbecue in 5 Easy Lessons
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  • Post #211 - August 12th, 2013, 7:41 pm
    Post #211 - August 12th, 2013, 7:41 pm Post #211 - August 12th, 2013, 7:41 pm
    Camilo,

    Low & Slow: Master the Art of BBQ is geared for an 18.5 WSM, transition to a 22.5 WSM is not difficult, though there a few items to keep in mind.

    The 22.5 will run slightly hotter, especially when new, go through lump charcoal faster, but there are no changes to be made in the 5 lessons for the larger WSM.

    Though only 4-inches difference the WSM 22.5 is substantially larger than the 18.5, deceptively so.

    New model WSM 22.5, old model WSM 18.5
    Image

    Regards,
    Gary Wiviott
    Author, Low & Slow: Master the Art of BBQ in 5 Easy Lessons
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #212 - August 13th, 2013, 1:13 pm
    Post #212 - August 13th, 2013, 1:13 pm Post #212 - August 13th, 2013, 1:13 pm
    G Wiv wrote:Though only 4-inches difference the WSM 22.5 is substantially larger than the 18.5, deceptively so.


    Smoking With Exponents: Geometrically the WSM is a sphere bisected by a cylinder. As most LTHers will no doubt recall from their time in Jesuit detention, the area of a circle changes by the square of the radius, the volume of a sphere changes with the cube of the radius (times 4/3), and a cylinder "only" by the radius squared (times height). So, by higher math, we see that the grill area of the Greater Smoker is 49% larger than the Lesser Smoker, while interior volume is increased by 72%, even though the radius is only 21.6% bigger and the barrel a measly three inches longer. So, almost half again as much space to cook, but almost three quarters the volume to heat. All from a two inch bump in radius and a modest increase in height. Extra credit assignment: for the interested (and intrepid) pitperson, determine the general volume equation of an WSM and calculate its first derivative with respect to r.

    Sign me,
    Pythagoras on Pensacola
  • Post #213 - August 15th, 2013, 6:41 am
    Post #213 - August 15th, 2013, 6:41 am Post #213 - August 15th, 2013, 6:41 am
    Well played, Pythagoras--I mean, Choey. 8)
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #214 - August 22nd, 2013, 3:48 pm
    Post #214 - August 22nd, 2013, 3:48 pm Post #214 - August 22nd, 2013, 3:48 pm
    Choey wrote:Extra credit assignment: for the interested (and intrepid) pitperson, determine the general volume equation of an WSM and calculate its first derivative with respect to r.


    If that doesn't qualify for banner status, *nothing* does! But Choey, I think you'll have to offer a prize for them what answer!

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #215 - August 24th, 2013, 9:08 am
    Post #215 - August 24th, 2013, 9:08 am Post #215 - August 24th, 2013, 9:08 am
    Geo wrote:I think you'll have to offer a prize for them what answer!


    OK, how about a free night at the Hilbert Hotel?? (offer limited to ℵ0 winners)
  • Post #216 - August 24th, 2013, 10:36 am
    Post #216 - August 24th, 2013, 10:36 am Post #216 - August 24th, 2013, 10:36 am
    Or a show at the Leibniz-Cantor Theatre? And the winner can bring as many friends as they want!

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #217 - July 29th, 2020, 9:26 pm
    Post #217 - July 29th, 2020, 9:26 pm Post #217 - July 29th, 2020, 9:26 pm
    Well, my 2nd copy of this book arrived today. The first is hiding in my house and resisting all attempts to find it. So, this weekend, lesson 1.
    The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
  • Post #218 - July 30th, 2020, 6:52 am
    Post #218 - July 30th, 2020, 6:52 am Post #218 - July 30th, 2020, 6:52 am
    Xexo wrote:Well, my 2nd copy of this book arrived today. The first is hiding in my house and resisting all attempts to find it. So, this weekend, lesson 1.

    Can never have too many copies of Low & Slow, book 1 or 2 :)

    Have fun and remember, best results come from doing lessons 1 - 5 in sequential order. Don't skip, don't hop around. Never hurts to do each lesson, especially chicken, more than once. Knowledge builds as you go along.

    Questions welcome.

    BBQ, count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #219 - July 30th, 2020, 6:56 pm
    Post #219 - July 30th, 2020, 6:56 pm Post #219 - July 30th, 2020, 6:56 pm
    G Wiv wrote:
    Xexo wrote:Well, my 2nd copy of this book arrived today. The first is hiding in my house and resisting all attempts to find it. So, this weekend, lesson 1.

    Can never have too many copies of Low & Slow, book 1 or 2 :)

    Have fun and remember, best results come from doing lessons 1 - 5 in sequential order. Don't skip, don't hop around. Never hurts to do each lesson, especially chicken, more than once. Knowledge builds as you go along.

    Questions welcome.

    BBQ, count me a Fan!

    Low & Slow by G Wiv, count me a fan.
  • Post #220 - August 5th, 2020, 8:23 pm
    Post #220 - August 5th, 2020, 8:23 pm Post #220 - August 5th, 2020, 8:23 pm
    Well, my first attempt at Low and Slow Lesson 1. Ah, there is plenty of room for improvement!
    Image

    Image Cut chicken with a Misen 8" chef knife.

    There were billows of white smoke coming out of the vent for a good half hour. Meat was nice and juicy, but a bit too much smoke taste for me. I'll try again on Friday, and maybe Saturday. Gotta get more chicken at Costco tomorrow.
    The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
  • Post #221 - August 5th, 2020, 9:22 pm
    Post #221 - August 5th, 2020, 9:22 pm Post #221 - August 5th, 2020, 9:22 pm
    Xexo wrote:There were billows of white smoke coming out of the vent for a good half hour. Meat was nice and juicy, but a bit too much smoke taste for me.

    Not white smoke, not billows of white smoke. Thin blue almost invisible smoke. Its counter-intuitive. White smoke is a contributing factor to the black, probably slightly oily, patina on the chicken skin.

    Wait until the smoke runs clear, its outlined in Low & Slow. No harm, no foul, the 5 lessons are meant to be learning experiences. Happy to hear you are going to do lesson 1 again. There is a reason chicken, a less expensive protein is lesson 1 and 2.

    Good luck, have fun. And, best part, you get to eat your mistakes.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #222 - August 5th, 2020, 10:14 pm
    Post #222 - August 5th, 2020, 10:14 pm Post #222 - August 5th, 2020, 10:14 pm
    G Wiv wrote:Not white smoke, not billows of white smoke. Thin blue almost invisible smoke. Its counter-intuitive. White smoke is a contributing factor to the black, probably slightly oily, patina on the chicken skin.

    Wait until the smoke runs clear, its outlined in Low & Slow. No harm, no foul, the 5 lessons are meant to be learning experiences. Happy to hear you are going to do lesson 1 again. There is a reason chicken, a less expensive protein is lesson 1 and 2.

    Good luck, have fun. And, best part, you get to eat your mistakes.
    Thanks Mr. Wiviott! I knew the smoke was wrong, but I had waited the 10 minutes, and even taken the lid off again and waited more time. I think I read some of the instructions wrong, so I'll reread the KISS part again, before trying on Friday.

    I'll post Friday's results that evening. I'll get through it, I know.
    The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln

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