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Old 08-04-2010, 06:31 PM   #3
Cast Iron Chef
is One Chatty Farker

 
Join Date: 08-01-09
Location: Henderson, NV
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Here's a great place to go for tips on cooking with a WSM:
http://www.virtualweberbullet.com/index.html I have a 22" WSM. using the minion method I fill the ring with charcoal and wood chunks. Dump about 12-15 coals that have ashed over in the chimney. Last cook I got 8 hours.

I did the clay pot in the water pan and that seems to keep better temps. Let the cooker get up to temp then just about close the lower vents and leave lid vent full open. The WSM is meant for 225-275 degree cooks. That's why I have a kettle for higher temps.
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Paul
18.5 & (2) 22.5" WSM
New Brumfield Offset Smoker/Grill
22.5" Weber One Touch Platinum
[SIZE=2][COLOR=#000000][COLOR=RoyalBlue]Genesis[/COLOR] 3 Gasser
Bradley [/COLOR][/SIZE]Bisquette[SIZE=2][COLOR=#000000] Pooper
Bullpen BBQ Team
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