First run on the WSM

Discussion in 'Charcoal Smokers' started by rickw, Nov 23, 2009.

  1. rickw

    rickw Master of the Pit OTBS Member

    Today was the very first run for the WSM. Going from using the off set to this was pretty much a boring experience, exactly what I was hoping for.

    I filled up the charcoal basket with around 15 lbs of blue bag Kingsford, lit up about 1/3 chimney and it was on. Filled the water bowl full with hot water.It took only around a half hour or so to get things up to temps.

    From there I put a pork shoulder on and went inside to wait and wait and wait. Dog gone there was nothing left to do but wait. The WSM ran nice and steady all day long. This will be nice on those cold days when I don't feel like baby sitting the Horizon.

    Got a nice pork roast ready with the usual rub, nothing fancy but always tasty. Got up early to get things on about 8:30 to 9:00 in the am.

    I normally foil at 165° but this time decided not to. It seemed to be that by not foiling it took a bit longer to get to pulling temp.

    Here is a nice 4 or 5 lber.

    Got it on the smoker.

    Here it is part way through. Had to give it a spritz of aj.

    I just took it off not long ago.

    It's in a cooler resting for now. I'll pull it here in a while for supper tomorrow.

    This seemed to be one of the easiest cooks I've done. I can only hope the WSM runs this good on a regular basis. From what I have read it is supoose to get even steadier after a few cooks. Man will that be boring [​IMG][​IMG]
  2. mr mac

    mr mac Smoking Fanatic

    Very nice Rick! I can't wait for the unveiling!
  3. rickw

    rickw Master of the Pit OTBS Member

    Here's the final result. Had to take a little taste, nice!
  4. luvdatritip

    luvdatritip Smoke Blower

    Any difference in taste of the product between the wsm and the Horizon?
  5. rickw

    rickw Master of the Pit OTBS Member

    To early to tell, I just had a test taste.
  6. alx

    alx Master of the Pit OTBS Member

    Had mine 10 years at least-she sure isnt pretty like that new one.

    I have used as many as 4 in comps and they all have been awesome.

    I have cooked a 23 pound turkey in mine with 3 lit funnels and vents wide open,no water.She ran 340 degree for 5 hours....

    YES,boring is good when we have other things to do....[​IMG]
  7. mr mac

    mr mac Smoking Fanatic

    Just vaccum seal a pound or so and send it to me and I'll tell you how it was compared to my ECB and RO! [​IMG]
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks as though you are breaking that in right... Looks Great...[​IMG]
  9. raceyb

    raceyb Smoking Fanatic

    What a beautiful piece of meat. Nice bark too. I want to get a WSM next, barring that, a Royal Oak Electric. It must be nice to smoke for so long and not have to keep tending the fire.
  10. rickw

    rickw Master of the Pit OTBS Member

    Thanks guys. The ease of use with the WSM is nothing short of amazing. It seems to run around 1lb per hour. I can see why folks use them in comps, they can produce great food with very minimal tending. I can see doing an over night cook with this and get some sleep, it is that steady in holding temps.
  11. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That sounds just too easy! I'm waiting for a deal like someone posted from craigslist (an 18 incher for $50.00).[​IMG]
  12. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Ohhh Yeah!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! For some reason I heard Marvin Gaye's lets get it on when I saw this....i guess that means I love it....
  13. alx

    alx Master of the Pit OTBS Member

    Some folks even hook up a guru-basicaly a computer fan you can program from a computer and she turns on to keep steady temps when they dip.They also make a spreadsheet to log your smokes....They are used alot in comps on backwoods,stickburners...I never felt the need myself....

    I use my WSM as a grill/smoker all the time...3 funnels of charcoal and no water she will hold 350 degree for 6 hours easy....I also cold smoke my red japs for chipotles etc.etc...Very versatile...[​IMG]
  14. herkysprings

    herkysprings Smoking Fanatic

    My first some with my WSM, I went to clean it out the next day, and with the middle section off, a few minutes later the leftover coals were already heating up!

    So I quickly ran to the store, bought some tri-tips, and continued to BBQ at a steady temp without doing any work. I even had already emptied the water, so the pan was dry!

    2 smokes later, and I was again cleaning the WSM after a pork butt smoke, and I swear I had MORE charcola in the basket than I started with.

    The WSM may infact be magical, at least the 18" is.

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