Can you use a
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- เผยแพร่เมื่อ 24 ม.ค. 2023
- We are learning how to use the @LavaLock FireDial on the @GrillwithWeber Weber Smokey Mountain. One worry is can the FireDial do everything? Well, we are going to find out!!
FireDial Ribs
• PERFECT BABY BACKS?! F...
Brisket for Beginners
• SMOKING BRISKET FOR BE... - แนวปฏิบัติและการใช้ชีวิต
Excellent control of temperature using the firedial!!!
Thank you! I appreciate it!
Yes sir, can't beat that hybrid smoke/grilled flavor! Starting off with a small fire was smart, brisket looks killer.
Thank you! It really did come out great. And you’re right, the small fire helped!
nothing tastes better than PAH carcinogens from fat burning in fire!
Holy Cow or should I say Pig? I did the baby back ribs with the fire dial and you were right the flavor is fantastic, and ribs were super moist! Also, for the first time I was able to keep a steady temperature of around 275 with squeezed vents, so I saved on Jealous Devil lump! Must be the ever present wind off the harbor that made it so hard with the water bowl, I'm just guessing. Lastly, I don't have that God awful greasy watery mess to deal with, and as you said, cleanup is a snap! No nasty foil to mess with either. Also the temp came right up when first starting the fire. I'll give this mod a 10 out of 10. I was aware of the fire dial but never gave it much thought until your video. Many thanks once again! Almost forgot, with the 18" WSM, adding extra fuel was difficult because of the little clearance. Now it's a snap! Cheers my Friend!
I love it!! So glad you enjoyed your cook AND your ribs! Cheers my friend!
Good looking brisket man. I bet it was good af.
Thanks! Yeah, it was awesome! So good.
great video.. we love the FireDial too!
Thank you! FireDial has been amazing for me so far!
Oh man, that brisket looks amazing!! I can’t wait to try cooking with the Fire Dial on my WSM. Hopefully mine turns out half as good as yours. Thanks for sharing.
Man, I was impressed. Just make sure to keep those vents dialed in and not a ton of coals in and it should turn out great!! Let me know how it turns out when you cook yours! Cheers my friend!
Looked great. I actually have a fire dial that I’ve honestly never used. I might have to give it a try.
I’ve used it a couple times now and am absolutely loving it. Next test is cooking something on the bottom rack!
Very nice. Love my Firedial - way better than the clunky water bowl, also easier to access coals. Makes it run like a vertical offset.
Exactly!! And I’m also finding that my temps are consistent ALONG with my cook times being shorter. It really makes the WSM super efficient.
Nice juicy brisket it doesn't get any better
You got that right! Such an amazing bite, a prefect brisket! Cheers my friend!
I wish I had a set up like you have for barbequing. Have you worked with an off set smoker? Good video.
Thank you! I have worked with several different offsets. Actually that’s what I started with. I currently have the CharGriller XD Grand Champ and CharGriller 980 Gravitt offset. Love those coolers as well.
Well, just got my Fire Dial for the WSM, and plan on Christening tomorrow when we go to double digit temps. So looking forward to not dealing with the water bowl in winter, but my wife asked, isn't the water what keeps meat from drying out and that's why everything is so moist and juicy? I had no answer but did say the water is primarily a heat sink, and I don't know how it will affect meat. I note that many people put a water pan in an offset. I'm doing some baby back ribs tomorrow to start with. Curious of any others with experience with the fire dial and WSM. Always learning always fun! Cheers!
I agree, always thought it added moisture to the cook. But after going without the water pan, I can say it doesn’t matter for moisture. But you’re right, it primarily acts a heat sync. Good luck and post some pictures when you’re done! Looking forward to hearing about your experience.
@@RaceviceSmokehouse Thanks for the quick comeback message. Saw one post somewhere that said to put in a dry sponge into the WSM with a water bowl full, and the sponge will stay dry. I'll take his word for it LOL! Ya gotta believe in something. All the best!
Thanks for another informative delicious video! You know I love my WSM, but dealing with the foil lining in the bottom of the water bowl can be a pain, no hose in the winter, and if I put too much water in, might be why I have a hard time getting temp above 250 even with all vents open. After watching your foil boat video and Chud's it's the only I want to try brisket now. Do you think the fire dial would work with the foil boat? Guess only one way to find out! Thanks again and Cheers!
I absolutely do think the foil boat will work with this method! But you’re right, only one way to find out! Lol
FireDial!!!
FireDial! It’s been awesome so far. Loving it.
Hey man great vid ! I just got a fire dial and smoking a brisket this weekend on my wsm 18. Im a little nervous using it - I could use some final advice for my smoke. Definitely keep it fat cap up ? Would uou also recommend not loading the basket up with fuel ? If so how did you add it in later, did you light the coals with the chimney then add in ? Appreciate any help ! Thanks !
I always do fat cap up, no matter what. That’s just what I do. I know there’s a huge debate, but that’s what I do.
I do agree about maybe using a big less unlit coals to start and feed them in as need be. When I add coals in I just open the door and throw a handful of unlit coals in. They will catch on fire just fine.
Definitely be quick when opening the lid or door. The more oxygen allowed into the cooker will get the fire hotter.
Let me know if that makes sense or if you have any other questions.
I just ordered a firedial for my 22" WSM and I have a question for you. I see it burns hotter, but I want to be able to still run at 225 w/ the right technique. I saw how you started the WSM + you put fewer coals than usual. However, most of those coals were unlit at the start, anyway. Have you found that the amount of *unlit* coals you put into the WSM at the start affects the running temperature later in the cook? Or, is it sinmply the case that the amount of *lit* coals that you start are what has the most affect on the running temps, later on?
I do believe that you can run at 225F, but I think it will be tough. It naturally wants to run hotter. BUT, if you limit the amount of unlit coals AND the amount of lit coals you start with you can probably pull it off. I love cooking at 250-275F typically. I haven’t had any issues keeping it in that range.
Another tip that you can use to help regulate temp is to put a foil pan with water on one side of the firedial. You can rotate the top grate every so often to make sure it cooks evenly. I do this technique at rib cookoffs.
Are you using the fire dial instead of the water pan, or just laying the fire dial on the bottom rack and using the pan as normal?
No water pan at all. The Fire Dial completely replaces the water pan.
@@RaceviceSmokehouse Thanks for the clarification! It would be neat to do a video where you compare the FireDial, Gateway Diffuser, and Hunsaker Vortex basket for WBS and tell us which imparts the best flavor. Just a video thought 😀
Love the idea. I would need to buy the Gateway and Hunsaker. Unless I can get them to send me one! Lol.
@@RaceviceSmokehouse never hurts to try. Your brisket looked great! Best of luck to your channel!
@@matthewhazelwood6520 Thank you! I appreciate you checking out the video!