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Ordered my first WSM


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#1 parker49

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Posted 12 July 2016 - 09:04 AM

Hey guys and gals, 

I finally decided to order my first WSM yesterday. I got a 18.5" since it's just 2 of us. Yeah we have company sometimes but generally not huge gatherings so i figure that is plenty big enough for us.  I smoked some ribs and wings this weekend on my chargriller smoker (this one  http://www.homedepot...Ew&gclsrc=aw.ds ) and was reminded that it just isn't any fun with that thing anymore since it takes constant adjustments to keep it at somewhat constant temps and even that is hard to do. It also is a fuel hog for both charcoal and wood.  It was hot and i had a hard time keeping my temps up, that of course was after it spiked on me at first. So anyway, back on topic, does anyone have some specific advise for this WSM, i have been looking at the virtual weber website but anything i especially need to have or do first, hints and tricks? Thanks in advance.


Edited by parker49, 12 July 2016 - 09:05 AM.


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#2 Wimpy69

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Posted 12 July 2016 - 09:31 AM

If not already, familiarize yourself with the "Minion Method" for your long fuel burns. Some guys run a heat sync (sand,etc)in the water pan,some choose water. Either way, foil that pan just for ease of cleaning. If you smoke in colder areas I would recommend a welders blanket and some spring clips, it helps out tremendously with retaining heat and recovery times. The site you where reading has alot of tips and tricks about ash management and tweeks. Have fun with the new toy.

#3 Jeff H

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Posted 12 July 2016 - 09:32 AM

Try not to fall asleep while watching it since it won't need hardly any fiddling. :D

 

Do a test run to get used to itwith or without water using some version of the minion method (look it up) and one vent open or partially open and it should hold temps really well. Mine does.


For Real, in my kitchen!  ...Or if not, then we'll be at Scovie's watching him rub his butt...


#4 parker49

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Posted 12 July 2016 - 10:34 AM

If not already, familiarize yourself with the "Minion Method" for your long fuel burns. Some guys run a heat sync (sand,etc)in the water pan,some choose water. Either way, foil that pan just for ease of cleaning. If you smoke in colder areas I would recommend a welders blanket and some spring clips, it helps out tremendously with retaining heat and recovery times. The site you where reading has alot of tips and tricks about ash management and tweeks. Have fun with the new toy.

Yeah i am familiar with the "minion method" but i will look into more when i do my first smoke. Fortunately where i live isn't that cold so hopefully it will be fine as it is. Thanks for the advice

 

 

Try not to fall asleep while watching it since it won't need hardly any fiddling. :D

 

Do a test run to get used to itwith or without water using some version of the minion method (look it up) and one vent open or partially open and it should hold temps really well. Mine does.

Hey if i can fall asleep while it's going, then that's even better  :party: I will definitely check out that site about the water and the vents, appreciate it. What do you do as far as water (or not) and the vents?



#5 Jeff H

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Posted 12 July 2016 - 12:03 PM


 

Hey if i can fall asleep while it's going, then that's even better  :party: I will definitely check out that site about the water and the vents, appreciate it. What do you do as far as water (or not) and the vents?

 

Water makes the WSM more stable and it introduces steam to keep meat moister. The downside is that since water boils at 212 you will not be able to get your cooker up to 250-275-300 where a lot of people like to cook without a boatload of charcoal. 225 is about it. I just foil my pan and leave it dry. Never had any issues keeping the temp I wanted.

 

All vents open as it comes up to temp then I shut two and see what happens. Usually the 3rd one is partially closed if I am down at 225 and wide open at 250-275.

 

 

Where is Joyner in this thread? I think he forgot more about the WSM than I ever knew.


For Real, in my kitchen!  ...Or if not, then we'll be at Scovie's watching him rub his butt...


#6 parker49

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Posted 12 July 2016 - 01:07 PM

 

Water makes the WSM more stable and it introduces steam to keep meat moister. The downside is that since water boils at 212 you will not be able to get your cooker up to 250-275-300 where a lot of people like to cook without a boatload of charcoal. 225 is about it. I just foil my pan and leave it dry. Never had any issues keeping the temp I wanted.

 

All vents open as it comes up to temp then I shut two and see what happens. Usually the 3rd one is partially closed if I am down at 225 and wide open at 250-275.

 

 

Where is Joyner in this thread? I think he forgot more about the WSM than I ever knew.

 

Alright cool thanks. 



#7 mlh5953

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Posted 16 July 2016 - 06:17 AM

Excellent choice in smokers!

If you don't already have one, I'd recommend that you pick up a Maverick ET-732 temperature probe set, or something like it.

It helps take a lot of the guess work out of cooking temps, and it's wireless. 



#8 Scoville DeVille

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Posted 16 July 2016 - 09:32 AM

Bookmark this site. Anything and everything you could possibly need to know!

http://amazingribs.com

Congrats on your new purchase!!!

#9 JoynersHotPeppers

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Posted 16 July 2016 - 09:38 AM

Bookmark this site. Anything and everything you could possibly need to know!

http://amazingribs.com

Congrats on your new purchase!!!

As Scovie stated, this site has everything you would ever need to know including tips and tricks for the WSM 18.5.

 

I hope you have seasoned it and are cooking a large chunk of meat on it as I type this!


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#10 Wimpy69

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Posted 16 July 2016 - 12:26 PM

Excellent choice in smokers!
If you don't already have one, I'd recommend that you pick up a Maverick ET-732 temperature probe set, or something like it.
It helps take a lot of the guess work out of cooking temps, and it's wireless. 

Excellent choice there----
Should be lead holes with grommets on side of smoker for thermos.

Edited by Wimpy69, 16 July 2016 - 12:28 PM.


#11 oldsalty

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Posted 18 July 2016 - 08:06 AM

Congrats on the new cooker. Looking forward to some serious food porn!! :)

The meek shall inherit the earth but the brave shall inherit the sea.


#12 parker49

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Posted 18 July 2016 - 04:01 PM

Excellent choice in smokers!

If you don't already have one, I'd recommend that you pick up a Maverick ET-732 temperature probe set, or something like it.

It helps take a lot of the guess work out of cooking temps, and it's wireless. 

Thanks i have a wireless temp probe, can't remember the brand but i really like it.

 

Bookmark this site. Anything and everything you could possibly need to know!

http://amazingribs.com

Congrats on your new purchase!!!

Thanks and bookmarked, i'll check it out.

 

As Scovie stated, this site has everything you would ever need to know including tips and tricks for the WSM 18.5.

 

I hope you have seasoned it and are cooking a large chunk of meat on it as I type this!

I hope to do some smoking this weekend thanks.

 

Excellent choice there----
Should be lead holes with grommets on side of smoker for thermos.

Yep there sure is, i played around with it this weekend and it holds temps really well

 

Congrats on the new cooker. Looking forward to some serious food porn!! :)

Thanks OS, glad you're back by the way :)






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