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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-06-2014, 03:52 PM   #31
Ruger410
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Quote:
Originally Posted by sportsnut View Post
No need to worry about regulating temps with a WSM.
Kingsford Competition brick Minion style, dump in 3/4 of a chimney. Set it and forget it.
Bottom vents wide open when starting, close vents to half when it reaches around 200*
I always leave the top vent wide open.
Awesome hopefully it works out that easy for me lol. When I do get a cook going I will post some pics. For some reason when I upload from my phone the pics are sideways, I'll see if the ol lady can figure it out
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Unread 01-06-2014, 03:57 PM   #32
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[QUOTE=Ruger410;2755912]Awesome hopefully it works out that easy for me lol.



It will.

I have a couple WSM's and have friends who also have them. Same results for everyone who use's this method.
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Unread 01-06-2014, 04:44 PM   #33
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Originally Posted by Ruger410 View Post
I will do the burn the first run , but is smokin bacon and chicken parts really necessary?
Not in my opinion. Just be aware that it will take a little time to build up some gunk on the inside.

You can skip the first burn too if you just wash it with Dawn and warm water.

I disagree with Harry on the cleaning of WSMs. I at least like to scrape the inside down once or twice a year and keeping the inside of the dome from too much build-up is a must. I had a WSM with a very thick layer of hard dark brown crud inside the dome that made it impossible to get the WSM up to temp.

That's my opinion only. YMMV.
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Unread 01-06-2014, 04:49 PM   #34
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[QUOTE=sportsnut;2755919]
Quote:
Originally Posted by Ruger410 View Post
Awesome hopefully it works out that easy for me lol.



It will.

I have a couple WSM's and have friends who also have them. Same results for everyone who use's this method.
Do you ever have problem with the WSM sealing up good? I've seen A couple YouTube vids where it looked like smoke was leaking out
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Unread 01-06-2014, 05:26 PM   #35
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Quote:
Originally Posted by Ruger410 View Post
Do you ever have problem with the WSM sealing up good? I've seen A couple YouTube vids where it looked like smoke was leaking out
Leaky is part of the design.No idea if that's actually true, but it doesn't leak so much that you can't control temps. Just bend your door so it sits pretty much flush with the WSM, or get one of the Cajun Bandit stainless steel doors.

However, it *does* leak so much that if you do something idiotic like use a bunch of mesquite with the door off to try to burn the collected grease from tons of cooks out of your water bowl, and the grease actually catches on fire, you can't just close it up to put the fire out. You'll know where the leaks are because flames will be shooting out.

Not that I know anything about that or anything...

Also grease fires make the aluminum vents *really* soft. Kicking them closed can fold up the tabs. Just saying...



Oh, and the "close the vents down at 200F" works pretty darn good. I run my water bowl empty, so at 200F I close two vents and leave one open about 1/3, that lands me at 250F or so. Just make sure your open vent is down wind. Same with the lid vent--turn the lid so the vent is down wind. That helps cut down on the wind stoking your fire.
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Unread 01-08-2014, 01:06 PM   #36
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It has arrived early
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Unread 01-08-2014, 01:46 PM   #37
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I would get a pair of double insulated gloves that you can handle the meat with. That way you can keep the pork butt in one piece when you remove it from the wsm.
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