Weber Smokey Mountain Smoker

Discussion in 'Charcoal Smokers' started by mrsabbinc4, Apr 24, 2013.

  1. Hi all my husband and I are new to the smoking world. We purchased a Weber Smoky Mountain Smoker. So any advice info or anything that can help us smoke
    Better with it please give us the hook up
    Last edited by a moderator: Apr 24, 2013
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Sign up for Jeff's 5 day e-course....and go to Roll Call and introduce your self.

    Jeff offers a free 5-day E-Course and its packed full of great information no matter what your experience level might be!

  3. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Woot... way to go! The WSM is a great smoker, you will really like it.

    The best thing to do is read the forums here and you will find lots of examples for how to start and use your WSM. The basic use is to fill the charcoal ring with unlit charcoal and then dump a half chimney of lit charcoal on top of that. Then toss in fist sized chunks of wood in every hour or so for the smoke.

    Top vent will always stay 100% open, and you use the three bottom vents to controll your temps. The smoker will run hot for the first few smokes, so remember to damp down the bottom vents early so the temps don't get away from you.
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Yup like the others you will love your WSM.

    Craig posted some great links.

    I have the 18.5" and is great for the 2 of us.

    I also have this heading my way.

  5. Get Jeff's book, Smoking Meat (Jeff Phillips). Great book to get the basics down and has some nice recipes.
  6. iowarejct31

    iowarejct31 Newbie

    best way to smoke beef brisket and pork baby back ribs at the same time?
  7. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Start your brisket at night - usually between midnight and and 2 AM, then put your ribs on about 4 or 5 hrs. before dinner time. Put your brisket on the bottom rack, by the time you put the ribs on you will either have foiled your brisket or you can just loosly drape a piece of foil over it to protect it from raw pork drippings. But it's all going to be cooking at over 200° for several hours so any bugs will be cooked to death.

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