New WSM owner here

[parrothead]

Alright, I bit the bullet and bought a Weber smokey mountian. Free shipping will get it here in 2 weeks. $179 was the best I could find. Thanks Bill for the info.

[in2que]

Greg, Amazon.com??

[BBQchef33]

greg.. apply for amazons credit card and you get the wsm for 149.

[parrothead]

Yeah amazon.com. Bill told me about the credit card thing. I have to damned many of those things as it is. The more crap I apply for the more crap I get in the mail. Thanks though.

[willkat98]

Greg,
I had emailed Phil this early.

I was a few minutes away from sending you a WSM. Just as I was about to do it, the wife showed me $15,000 in credit card bills, and I got another $2,000 on there that she doesnt know about (don't let me Christmas shop).

Wanted to send you a thank you in advance for next years Spring Fling.

Glad you got one, and I'm dropping something in the mail today, in time for the holidays.

[parrothead]

You better not do something like that. Wars like that can get expensive. Hey, I would be more than happy to drive some hickory up there before thanksgiving if you need it

[willkat98]

Phil sent me 20# of apple, and 10# of pecan, and I got 36# of hickory from home depot a few weeks back.

I farked up Saturday. When you axed if I was cooking anyhting this weekend, and told you bout the boston butt, the correct response would have been an invite. Sorry.

Yeah, I won't start no wars. In fact, I'll call a truce right now, cuz what I dropped in the mail to you today is gonna burn you a new a$$hole.

[parrothead]

Woke up this morning to find my WSM sitting on the porch. Must have been dropped off last night some time. Going to fire her up probably on Friday. Was sick yesterday and that put me behind schedule a little bit.

Anybody get that flu yet this year? It is like a 12 hour flu. Weird.Woke up in the morning with it just starting. Started canning sauce from the day before. By 9a.m. I was back in bed, ready to cry. Took 1 of everything I could find, and slept off and on until about 6pm. I woke up and felt fine except for feeling like I was run over. This morning I am fine as frog's hair.

Gonna put this wsm together and check it out and get it ready for it's maiden voyage. Maybe even some ribs yet today.

[tommykendall]

Bill told me about the credit card thing. I have to damned many of those things as it is. The more crap I apply for the more crap I get in the mail. Thanks though.


I take advantage of credit card offerings all the time. I buy what I need, take the farking discount, pay off the card, and cancel it. Some cards obviously have restrictions and fees, but many don't.


Took 1 of everything I could find, and slept off and on until about 6pm


Blue pill too - that'd make ya feel even $hittier. :shock:

[parrothead]

Blue pill too - that'd make ya feel even $hittier.

Fortunately no little blue pills in the cabinet.

[parrothead]

Got her put together. Looks sweet. Will fire up shortly. probably throw on a couple of slabs of ribs for a test run, then do a few butts on Friday, followed by chicken parts on Saturday. Nope, 2 many chicken parts, will have to use the bandera.

[parrothead]

Having troubles getting up to temp.Started with too little charcoal, Came right up to 150 and just hung there. Added some more charcoal and did the leafblower mod on it. temp is climbing now, we will see what it gets up to.

[chad]

If you haven't used a water smoker before and if you didn't do the sand in the water bowl mod then I suggest you put boiling water in the bowl just before putting the barrel on the fire and loading up the grills -- that way you don't have to wait for the water to heat -- I know: it only saves a few minutes but it sure helps me get the chamber up to temp as quickly as I want.

Also, I use a modified Minion method in my water cooker. As my charcoal is getting going in the starter chimney I put about another chimney full in the fire pan - when the charcoal is going good I pour it on the unlit charcoal to get it going.

Once I put the barrel on I'm usually up to temp in 15-20 minutes - and my ECB is not as efficient as the Weber.

Good luck!! :D

[parrothead]

Did pretty much the same as you said. I always use hot water to start with,and I put some unlit down before I poured the lit on top of it. I just used too little. After hearing Bill say how hot his got, I went with about a dozen coals in the chimney and another dozen on the grate. added some more now and with the leafblower mod she is holding at 208 Good enough to toss the ribs on for now. May stike her a little hotter later.

[chad]

Sorry -- after I read what I'd posted I figured that was the case. I'd like to try using less charcoal myself -- I don't know how much I use (weight-wise) but I usually wind up with one unlit chimney full and then one lit up to start and then add about 2 more burning chimney-full during the cooking. Depends on the temp in the chamber.

Don't forget the 3-2-1 mod!! Of course I've done 3-3 and even 3-2-eat and they've always been good!! :D

[willkat98]

you'll get the temps up with the hair dryer mod (leaf blower)

I waited the first time to get everything up to gray before assembly. Too hot.

Second time, not enough lit at first (used hair dryer) for my minion, got to 260 for 6 hours after I talked to you that day.

But beware. I measured 218 right at the grate above the pan, and 268 at the upper grate. I would not have believe a 50* variance was possible in a bullet, but it is in that farker.

[willkat98]

Okay, this is an older thread, but I wanted to revive for Hornbri.

There is another thread called WSM flaking that should also be read.

I posted yesterday I don't get much of a smoke ring with the WSM.

I was DEAD WRONG brothers.

I am learning this cooker more and more (again Horn, go to virtualweberbullet. I rareely go there, and am learning what has been known forever)

Temp control versus smoke ring versus Bark.

I don't get nearly as much bark (yet) on my stuff in the WSM. But I had temps that were 180-195 for the first 3 hours. Very windy. Then 210 for 2 hours. Pork loin was at 147 after 5 hours. Fark, in the Dera, at 230, the loin is DONE in 5 hours. WSM stabalized at 230 after 6 hours. wrapped stuff as it hit 165.

The pork loin, 1/3" smoke ring. I am now convinced that the lower and the slower the better. Dera loin, 5 hours (at 235-240) WSM loin (starting at 180ish for 3 hours) total 8 hours to 191 and in cooler.

The best loin yet. No bark to really speak of, but soft as budda.

Had the pork butt tonight. That took 10hours at those lower temps (on a 4.5# butt)
Best yet, but no bark. Wasn't foiled for 8 of those 10 hours.

Farking mouth watering awesome.

I really got to spend more time with this cooker.

Hornbri, you just made one hell of a purchase

[Bigdog]

A WSM will be my next major purchase. I'm saving my shekels as we speak.

[colt45]

cooking on the WSM now... been at 220-240 for about 4 hours... lots of fuel left... and have only adjusted my vents about 6 times all day... including the initial fire-up... damn I love this cooker...

[kcquer]

If you have any makita cordless tools and have 12 or 14.4v batteries one of these might come in handy. I have one and use it as a power bellows when camping, blows up a full size air matress in about 30 seconds, clears the sunflower hulls off the deck and in vaccum mode sucks last of the ash remnants out of the beasts firebox.

http://www.makita.com/Cordless_Item_View.asp?id=160