The Weber Smokey Mountain Appreciation Thread - Page 3

jrbBBQ · 04-15-2011, 05:41 PM

My babies on thier first smoke last winter, the poor ol' otg was feeling left out, so I used her as a table.

NorthwestBBQ · 04-15-2011, 11:15 PM

Great setup!

Big slick · 04-15-2011, 11:50 PM

Great thread!

I have never BBQd before in my life, I have only grilled. So I was nervous to buy a smoker when I have never cooked like that before in my life. After weeks of searching I finally decided on the WSM. Best decision of my life. I have screwed up a few cooks but most of it was my fault and bot the smokers fault. It holds temperatures like nobody's business and it can hold A LOT of BBQ. I have the 22.5" WSM and I highly recommend it to anyone looking for a smoker. It may cost more but the piece of mind and successful cooks are more than worth it.

NorthwestBBQ · 04-15-2011, 11:52 PM

Quote:

Originally Posted by Big slick

Great thread!

I have never BBQd before in my life, I have only grilled. So I was nervous to buy a smoker when I have never cooked like that before in my life. After weeks of searching I finally decided on the WSM. Best decision of my life. I have screwed up a few cooks but most of it was my fault and bot the smokers fault. It holds temperatures like nobody's business and it can hold A LOT of BBQ. I have the 22.5" WSM and I highly recommend it to anyone looking for a smoker. It may cost more but the piece of mind and successful cooks are more than worth it.

I wish I could have said that.

I couldn't agree with you more.

NorthwestBBQ · 04-16-2011, 12:04 AM

Quote:

Originally Posted by Harbormaster

Here's me and two of my WSMs at our one contest last year.
10th chicken
10th ribs
5th brisket
10th overall.
Yeah. We pretty much rocked.

Congrats on the walks. What was your overall place?

NorthwestBBQ · 04-16-2011, 02:25 AM

Great pic of a new WSM:

Skidder · 04-16-2011, 06:20 AM

I call this one Double Trouble. Not that it is though. It works fine doubled up.

NorthwestBBQ · 04-16-2011, 12:58 PM

That's amazing!

Bencops · 04-16-2011, 01:11 PM

How did you get the wooden handles?

NorthwestBBQ · 04-16-2011, 01:13 PM

Old WSM's came with them. If you are lucky enough you can salvalge one from an old kettle lid too.

Brauma · 04-16-2011, 01:31 PM

I appreciate WSM's and I don't even own one --- YET!!

Dave Russell · 04-16-2011, 04:07 PM

Quote:

Originally Posted by NorthwestBBQ

A chimney takes 20-30 minutes to get the coals hot. With a tourch, I can get the coals ready to go in about 3 minutes!

Sure, it's fast, but I was wondering if there was some other benefit. My problem with the torch is that I'm bad about catching wood that I bury in the briqs on fire. Lately, for long smokes, I bury about 3 wood chunks in the briqs around the perimeter of the ring, and put three others around the perimeter on top...just barely touching the lit briqs that I pour in a middle depression. It works pretty good and I don't add any wood.

The torch is kind of fun though, isn't it?

NorthwestBBQ · 04-16-2011, 04:11 PM

Quote:

Originally Posted by Dave Russell

Sure, it's fast, but I was wondering if there was some other benefit. My problem with the torch is that I'm bad about catching wood that I bury in the briqs on fire. Lately, for long smokes, I bury about 3 wood chunks in the briqs around the perimeter of the ring, and put three others around the perimeter on top...just barely touching the lit briqs that I pour in a middle depression. It works pretty good and I don't add any wood.

The torch is kind of fun though, isn't it?

It is fun but you don't bury wood chunks in the briqs when using one. First, you fill your ring with unlit coals, then light a few on top with the torch. Next, you put your wood chunks on top or the lit coals and assemble the WSM. As far as I know, this is the latest Minion method.

Dave Russell · 04-16-2011, 04:39 PM

So does Jim Minion have any reason for lighting the briqs with a torch, other than being a little quicker?

It just SEEMS like I wouldn't get quite enough smoke unless I added a couple more chunks of wood a few hours later into the cook....BUT...I don't like the (initial) smoke I get when I add wood in the middle of a cook.

NorthwestBBQ · 04-16-2011, 04:42 PM

Dave, my advise is to not bury the wood. Try my way once. Great BBQ awaits...

04-15-2011, 05:41 PM	#31
jrbBBQ Full Fledged Farker Join Date: 03-01-11 Location: Mcleansboro, IL	My babies on thier first smoke last winter, the poor ol' otg was feeling left out, so I used her as a table. __________________ "Rural Route BBQ competition team"

04-15-2011, 11:50 PM	#33
Big slick is one Smokin' Farker Join Date: 03-04-11 Location: Palatine, Il	Great thread! I have never BBQd before in my life, I have only grilled. So I was nervous to buy a smoker when I have never cooked like that before in my life. After weeks of searching I finally decided on the WSM. Best decision of my life. I have screwed up a few cooks but most of it was my fault and bot the smokers fault. It holds temperatures like nobody's business and it can hold A LOT of BBQ. I have the 22.5" WSM and I highly recommend it to anyone looking for a smoker. It may cost more but the piece of mind and successful cooks are more than worth it. __________________ 22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef?

04-16-2011, 01:31 PM	#41
Brauma somebody shut me the fark up. Join Date: 05-04-05 Location: Coral Bay, USVI	I appreciate WSM's and I don't even own one --- YET!! __________________ Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan

04-16-2011, 04:39 PM	#44
Dave Russell is One Chatty Farker Join Date: 01-06-10 Location: Lebanon, Tennessee	So does Jim Minion have any reason for lighting the briqs with a torch, other than being a little quicker? It just SEEMS like I wouldn't get quite enough smoke unless I added a couple more chunks of wood a few hours later into the cook....BUT...I don't like the (initial) smoke I get when I add wood in the middle of a cook. __________________ If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!

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04-15-2011, 11:15 PM	#32
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	Great setup!

04-16-2011, 02:25 AM	#36
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	Great pic of a new WSM:

04-16-2011, 06:20 AM	#37
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	I call this one Double Trouble. Not that it is though. It works fine doubled up.

04-16-2011, 12:58 PM	#38
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	That's amazing!

04-16-2011, 01:11 PM	#39
Bencops Is lookin for wood to cook with. Join Date: 02-24-11 Location: London	How did you get the wooden handles?

04-16-2011, 01:13 PM	#40
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	Old WSM's came with them. If you are lucky enough you can salvalge one from an old kettle lid too.

04-16-2011, 04:42 PM	#45
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	Dave, my advise is to not bury the wood. Try my way once. Great BBQ awaits...