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Unread 12-30-2011, 12:56 PM   #1
traumanurse13
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Default My new Weber Smokey Mountain

I just got a new WSM, and can't wait to fire it up. Any suggestions on prepping/curing? Always used a Brinkman Side box smoker, so any suggestions would be appreciated.
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Unread 12-30-2011, 01:08 PM   #2
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Cook a butt, best seasoning for a new WSM imho.
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Unread 12-30-2011, 01:08 PM   #3
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Congrats...you're gonna love it! I suggest a pork butt or two for your first smoke...fill the charcoal ring to the brim, and rock and roll baby! Have fun!
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Unread 12-30-2011, 01:22 PM   #4
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Hopefully you know of the minion method, if not google it. From there its pretty easy. And yes a second breaking her in with a butt or two
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Unread 12-30-2011, 06:34 PM   #5
kirk fortin
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Default Wsm

Check out the virtual weber bullet webpage/site...its pretty useful Weber Smokey Mountain...Your neighbors are gonna be really happy or really pist off...depending if they get any of the food that is! LOL
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Unread 12-30-2011, 06:42 PM   #6
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Quote:
Originally Posted by JD McGee View Post
Congrats...you're gonna love it! I suggest a pork butt or two for your first smoke...fill the charcoal ring to the brim, and rock and roll baby! Have fun!
Ditto!
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Unread 12-30-2011, 06:50 PM   #7
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Quote:
Originally Posted by kirk fortin View Post
Check out the virtual weber bullet webpage/site...its pretty useful Weber Smokey Mountain...Your neighbors are gonna be really happy or really pist off...depending if they get any of the food that is! LOL
I think there is a whole bunch of great WSM info right here on the good ol' Brethren!

Traumanurse, here is a write up that I did a while back on using the Minion Method.

http://www.bbq-brethren.com/forum/sh...4&postcount=10

Because the WSM is coated in and out you really don't need to do any seasoning. It will cook hotter for the first few cooks so just keep that in mind.

A butt is a great first cook since they are very forgiving if the temp swings. If you're not up to a long cook then a couple of fatties (naked, of course) and a spatchcocked chicken are good choices.
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Unread 12-30-2011, 07:04 PM   #8
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I wanted to keep my first cook fairly short and simple so I went with beer can chicken. I'm not sure if it matters that much but if you feel confident enough I'd give butts a try.
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Unread 12-30-2011, 07:41 PM   #9
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Quote:
Originally Posted by traumanurse13 View Post
I just got a new WSM, and can't wait to fire it up. Any suggestions on prepping/curing? Always used a Brinkman Side box smoker, so any suggestions would be appreciated.
Learn the minion method and don't worry if the new smoker runs a bit high for the first few cooks. It's part of the seasoning process, once everything is nice and gooey, that cooker should be broken in and sealed.

FYI, 225 is NOT the magic number. If the WSM wants to settle in @ 260-300, just let it roll.
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Unread 12-30-2011, 09:10 PM   #10
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Outstanding!
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Unread 12-30-2011, 09:23 PM   #11
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Lots of good advice, so far.

The WSM doesn't need a lot of seasoning. however, you do need to cook out the oils and such that come from manufacturing -- or wash them out with dish soap (Dawn) and water.

I got good results on my very first cook, which was a few racks of spares. A pork butt is another good first cook. Fatty meats are good to start with, IMO.

Get it up to temperature for a while before you put any meat in it for the first time, just to make sure no funkiness is in there. I used nothing but charcoal for the first 30 minutes or so, and sniffed around it a lot, to be absolutely sure I didn't smell burning oil or other unnatural smells. Then, I added my smoking wood and started my cooking.

I may have gone overboard, but the food was good on my first cook, so if I went overboard, I can live with that.

After the first cook, I mixed my smoking wood chunks in with my charcoal. Like others have mentioned, I use the Minion method. That method is perfect for a WSM.

Other than that, just pay attention and learn. You should get good food on the first cook, but the more you use your WSM, the easier it will be to get good results. You should get more and more comfortable with every cook.

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Unread 12-30-2011, 10:59 PM   #12
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I've got at 18.5" and love it. I seasoned it with this tasty fattie http://www.bbq-brethren.com/forum/sh...38&postcount=1

You will love the WSM. It is a great product that produces awesome and repeatable stuff!
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Unread 01-13-2012, 11:29 AM   #13
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Thanks, I tried the Minion method and can't see cooking any other way. It worked great. Maintained a good constant temperature throughout. No bad flavor at all. I will continue to use it.
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Unread 01-13-2012, 01:52 PM   #14
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Quote:
Originally Posted by traumanurse13 View Post
Thanks, I tried the Minion method and can't see cooking any other way. It worked great. Maintained a good constant temperature throughout. No bad flavor at all. I will continue to use it.
Yep, it is ideal for the WSM. I'm glad you are getting good results from your new toy.


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Unread 01-13-2012, 03:13 PM   #15
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Of you've been using a COS in the past, this WSM will be a breeze for you. Set and forget!

Cheers!

Bill
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