How I start and use my WSM....

[wmmcdonald7]

As an alternative to the soup can/paint can method I do the following:

I have a plastic flower pot 6" diameter about 7" tall. I set it in the middle of the charcoal grate and fill it and the charcoal ring with the desired amount of charcoal.

I shake the ring to settle the charcoal, add the desired wood chunks and when I'm ready to proceed, I carefully remove the flower pot full of charcoal.

I dump that in my chimney and light it. It fills my chimney about half full. When the coals are ready, I carefully dump them in the hole in the middle of the charcoal left from where

I removed the flower pot. As with the soup can method, this brings the smoker temperature up slowly to the desired level.

The advantage of this method over the soup can is that you don't have to handle a hot can with channel locks, etc.

I'm also using the Terra Cotta saucer with no water in the smoker. Don't know yet what's best.

This is a Great Forum for WSM users. Thanks to all for the tips.

 

[av8tor]

I have been researching automatic temperature controllers and I am about to order the Guro DigiQ DX2 for my 18.5 WSM. I am concerned about the 10CFM fan size being too much. For those using a ATC on the 18.5 what cfm fan are you using? I know there is a slide gate valve for air flow but I think that is more for shutting down the air for shutting down the fire but do you run yours wide open or partial? Another question I have is the air diverter on the inside, aiming it down is what the manual says to do but that seems like it will blow up ash, is anyone using it turned more off to the side?

Thanks in advance.

 

[jaybone]

I own and use the Digi Q with 10 cfm fan on my 18.5" WSM and just love it.
I have the air diverter pointed straight down and have no issues with ash being blown into unwanted areas.
Leaving the Digi Q damper 1/4 to 1/2 open has provided plenty of air flow and temp control during my smoke sessions.
I should mention that ambient air temp during my smokes has been between 50 deg F and 100 deg F.
You may need to open the vent more if smoking in extremely cold conditions.
Good luck and happy smoking!

 

[rdwhahb]

This is great info!! I plan on starting my wsm like this. I hope to order my wsm some time this week or next :). Can't wait!!

 

[maloff28]

Yes...more charcoal. 

Other than that, the methods be the same.

Would you need a bigger can than the 28 oz.? Like a 48 oz coffee can? Just wondering If the small can would work in the bigger smoker with more charcoal...

 

[jrsmith80]

For the guys that use this method. How long does it take to get rollin before you put your food on. I tried this method the other day and my food seemed to have a little charcoal smoke flavor that wasnt appealing. Just thinking maybe I put the food on to soon. I was using kingsford blue charcoal and let the WSM reach 250 before I put the food on. Thanks for the help.

 

[kargov]

 
DON'T OPEN THE LID. If you MUST open the lid, make it quick!  Every time you open it it raises the temp at a ridiculous rate.

Newbie question: Is it okay to open the lid every ~1hr or so to take 1-2s to spray the meat with apple juice/etc., to add moisture? Or is the added moisture negated by the hikes in temp? Or is it so quick it doesn't matter?

Building on this, which types of meats would you guys recommend spraying every hour for moisture? From what I've read, doing this ruins the bark? Any clarification on this would be much appreciated.
 

 

[overground]

For the guys that use this method. How long does it take to get rollin before you put your food on. I tried this method the other day and my food seemed to have a little charcoal smoke flavor that wasnt appealing. Just thinking maybe I put the food on to soon. I was using kingsford blue charcoal and let the WSM reach 250 before I put the food on. Thanks for the help.

That's the reason I don't use this exact (soup can) variation of the Minion with KB...I do with lump though.

I use the standard Minion when using the blue...pouring lit over the unlit because the lit filters out the initial yuck that burns off of KB when it first ignites.

Doing it this way, it's fine to put the food on as soon as your target temp is reached.

 
Newbie question: Is it okay to open the lid every ~1hr or so to take 1-2s to spray the meat with apple juice/etc., to add moisture? Or is the added moisture negated by the hikes in temp? Or is it so quick it doesn't matter?

Building on this, which types of meats would you guys recommend spraying every hour for moisture? From what I've read, doing this ruins the bark? Any clarification on this would be much appreciated.
 

It's ok, but try to make the lid off time as little as possible. I've found it greatly prolongs cook times.

Personally, I don't spritz anymore (I used to as a beginner). I don't believe it's worth the temp variations and hassle. IMO, if you do the proper prep work before putting the meat in the cooker, the results yielded from spritzing are negligible if any.  

But people do spritz all varieties of meats...ribs, butts and brisket probably being the most popular. As long as your bark sets, spritzing probably won't ruin it all that much....foiling will do much greater damage to bark than spritzing.

 

[treeman75]

I have also had the creasote flavor with the minon method using kingsford. So if you dump a chimney of coals on top of the charcoal you dont get the creasote flavor? 

 

[bama bbq]

 
I have also had the creasote flavor with the minon method using kingsford. So if you dump a chimney of coals on top of the charcoal you dont get the creasote flavor?

With any kind of charcoal, I recommend waiting until the fire is burning clean.  Then add smoke wood.  That way all the smoke you see is thin and blue and from your smoke wood, not nasty smoke from smoldering charcoal.  I've found with R.O. it doesn't take as long as with KBB to get to a clean fire.

 

[jrsmith80]

With any kind of charcoal, I recommend waiting until the fire is burning clean.  Then add smoke wood.  That way all the smoke you see is thin and blue and from your smoke wood, not nasty smoke from smoldering charcoal.  I've found with R.O. it doesn't take as long as with KBB to get to a clean fire.

What is R.O.??

 

[bama bbq]

What is R.O.??

Sorry. R.O. = Royal Oak brand charcoal

 

[dumasbro2]

I would assume RO = Royal Oak. I doesn't take long to get my WSM up to temp with R.O. either. 1/2 hour or so. I usually have 3 gallons of warm tap water handy if I'm using water so I can get the thing closed up quickly. I only use about 1/4 to 1/3 a Weber chimney of hot coals to start the smoker (Minon method). It is a lot easier to tweak the temperature up than down. Picked up my WSM in May, best investment we've may in a long time. It is just now getting well seasoned and it is almost like cheating smoking on this thing.

 

[wmmcdonald7]

I use the Minion method modified as detailed in my previous post. I use Stubb's charcoal briquets exclusively and I've had no problem with a creosote odor or taste.

Stubb's is available at Lowe's for about $8.00 for a 15 lb. bag.

Thanks again to all for great discussion and info.

 

[kargov]

Thanks, overground!

Does the meat on the bottom rack of the WSM cook any differently than that on the top rack? Does it cook faster / get drier due to it being closer to the charcoal? Any considerations to keep in mind for meat on the bottom rack (directly above the water pan) ?

Cheers,
K

 

[overground]

 
Thanks, overground!

Does the meat on the bottom rack of the WSM cook any differently than that on the top rack? Does it cook faster / get drier due to it being closer to the charcoal? Any considerations to keep in mind for meat on the bottom rack (directly above the water pan) ?

Cheers,
K

The temp differences between top and bottom grates is not enough to matter...5 - 10 degrees max.

 

[kargov]

Wonderful—thank you!

 

[kargov]

 
With any kind of charcoal, I recommend waiting until the fire is burning clean.  Then add smoke wood.  That way all the smoke you see is thin and blue and from your smoke wood, not nasty smoke from smoldering charcoal.  I've found with R.O. it doesn't take as long as with KBB to get to a clean fire.

I've read it takes 5-10m until it burns clean, but is there a visual cue for this? Additionally, when you're letting them burn clean—do you just leave the base of the WSM, or do you also put on the middle piece + lid?

Once it burns clean, that's when you throw the wood in? Do you leave the wood chunks on top, or mix it under some of the charcoal?
 

 

[bama bbq]

I've read it takes 5-10m until it burns clean, but is there a visual cue for this? Additionally, when you're letting them burn clean—do you just leave the base of the WSM, or do you also put on the middle piece + lid?


Once it burns clean, that's when you throw the wood in? Do you leave the wood chunks on top, or mix it under some of the charcoal?

The visible que is no black smoke. Just heat waves. I usually wait until it's burning clean before I put it together. Others don't.

I throw the wood on top after putting it all together. I throw the wood on the pile through the door. Others bury it in the pile.

 

[tacswa3]

 
Thanks, overground!

Does the meat on the bottom rack of the WSM cook any differently than that on the top rack? Does it cook faster / get drier due to it being closer to the charcoal? Any considerations to keep in mind for meat on the bottom rack (directly above the water pan) ?

Cheers,
K

This past weekend I did a 8.5lb pork butt and a 3.5lb brisket on my 18.5 WSM. First time using both racks. I put the brisket on the bottom rack. It finished in 11 hours, pork finished in 12. Temps averaged about 240. I did fill my water pan. I've only done a few briskets, but I thought this one turned out very good. It was moist and tender and thats all I ask for hahaha. I placed the brisket fat side down. My thinking was the fat cap might protect it from the heat (being closer to fire) and the drippings from the pork would help keep brisket moist.