Hooked

weensnbeans

Newbie

Original poster

Jun 21, 2016

27

12

MPLS MN

• Jun 21, 2016

• #1

new smoker here - wife got me the WSM 18 for father's day.

I've only smoked using a large smokehouse on a couple of occasions.

Had my smoker for less than a week and have done 2 whole chickens and 2 racks of ribs already!!!

WSM leaks pretty bad and the construction isn't the best... really surprised the reviews are as good as they are.

Interested in learning more about rubs, marinades, and really just getting busy with my smoker to see what works and what doesn't.

 

mike5051

Master of the Pit

SMF Premier Member

Feb 7, 2015

4,210

702

New Orleans LA

• Jun 21, 2016

• #2

Welcome to SMF!  I've had my 18.5 WSM for a few years now.  A good layer of soot stopped my leaks.  I couldn't be happier with mine.  

Mike

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Jun 22, 2016

• #3

The more you use your WSM, the more your going to like it.

Al

 

weensnbeans

Newbie

Original poster

Thread starter

Jun 21, 2016

27

12

MPLS MN

• Jun 22, 2016

• #4

Thanks guys!

I'm really excited to continue the journey and the delicious treats along the way.

I'm glad I'm not a metal fabricator as I could see myself spending all of my weekends smoking and also making smokers or tweaking my WSM.

I ordered a gasket kit for the leaks - we'll see how that goes. Only one of the vents arrived undamaged - but that should be a quick fix with some pliers.

@mike5051: do you foil the water bowl? I've seen a couple videos and neither has a solid answer other than easier clean up - WSM instructions clearly indicate not to foil as it will obstruct air flow or something...

@SmokinAl: I checked out your rib recipe - great observation and photo with the back membrane on and the juices. When talking to others about ribs - that is always brought up and I've never heard a different opinion other than making sure to remove it prior to smoking.

 

mike5051

Master of the Pit

SMF Premier Member

Feb 7, 2015

4,210

702

New Orleans LA

• Jun 22, 2016

• #5

@mike5051: do you foil the water bowl? I've seen a couple videos and neither has a solid answer other than easier clean up - WSM instructions clearly indicate not to foil as it will obstruct air flow or something...

I foil the water bowl and it is only for easier clean up.  I ordered a new water bowl after using water in the bowl for my first few smokes.  It was a pain to clean after smoking.  Now I just throw away the foil and I'm ready for the next smoke.  i didn't read the instructions...

  I listened to the folks here.

Mike

 

bauchjw

Master of the Pit

OTBS Member

SMF Premier Member

Aug 3, 2015

4,793

4,235

Alexandria, VA

• Jun 22, 2016

• #6

weensNbeans said:

Thanks guys!

I'm really excited to continue the journey and the delicious treats along the way.

I'm glad I'm not a metal fabricator as I could see myself spending all of my weekends smoking and also making smokers or tweaking my WSM.

I ordered a gasket kit for the leaks - we'll see how that goes. Only one of the vents arrived undamaged - but that should be a quick fix with some pliers.

@mike5051: do you foil the water bowl? I've seen a couple videos and neither has a solid answer other than easier clean up - WSM instructions clearly indicate not to foil as it will obstruct air flow or something...

@SmokinAl: I checked out your rib recipe - great observation and photo with the back membrane on and the juices. When talking to others about ribs - that is always brought up and I've never heard a different opinion other than making sure to remove it prior to smoking.

Click to expand...

A lot of guys put sand in the bowl for even easier cleaning. Just dump and replace. I don't personally do that because I'm one of the people who ignores science and believes water/broth/beer/etc in the pan(bowl) affects meat moisture/taste instead of just acting as a heat sink. I can't think of a reason foil lined pan would impact cooking though.

Have fun!

 

weensnbeans

Newbie

Original poster

Thread starter

Jun 21, 2016

27

12

MPLS MN

• Jun 23, 2016

• #7

bauchjw said:

A lot of guys put sand in the bowl for even easier cleaning. Just dump and replace. I don't personally do that because I'm one of the people who ignores science and believes water/broth/beer/etc in the pan(bowl) affects meat moisture/taste instead of just acting as a heat sink. I can't think of a reason foil lined pan would impact cooking though.

Have fun!

Click to expand...

I was surprised when I saw it and the reason they gave under the danger section: "Lining the bowl with aluminum foil will obstruct the air flow."

I can't imagine losing a 1/16" around the edge is going to have an impact.

I also agree that having a higher humidity/moisture content in the smoker would affect the smoke intake and flavor.

Moist heat vs a dry heat... likely different applications for different desired results.

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jun 25, 2016

• #8

  Good morning and welcome to the forum, from a hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

Gary

 

Last edited: Jun 25, 2016