My new Weber Smokey Mountain

traumanurse13 · 12-30-2011, 12:56 PM

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.

mwmac · 12-30-2011, 01:08 PM

Cook a butt, best seasoning for a new WSM imho.

JD McGee · 12-30-2011, 01:08 PM

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!

nrok2118 · 12-30-2011, 01:22 PM

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

kirk fortin · 12-30-2011, 06:34 PM

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

Brian in Maine · 12-30-2011, 06:42 PM

Quote:

Originally Posted by JD McGee

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!

Ron_L · 12-30-2011, 06:50 PM

Quote:

Originally Posted by kirk fortin

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.

glh17 · 12-30-2011, 07:04 PM

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.

El Ropo · 12-30-2011, 07:41 PM

Quote:

Originally Posted by traumanurse13

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.

Bbq Bubba · 12-30-2011, 09:10 PM

Outstanding!

caseydog · 12-30-2011, 09:23 PM

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.

CD

martyleach · 12-30-2011, 10:59 PM

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!

traumanurse13 · 01-13-2012, 11:29 AM

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.

caseydog · 01-13-2012, 01:52 PM

Quote:

Originally Posted by traumanurse13

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.

CD

SmokinAussie · 01-13-2012, 03:13 PM

Of you've been using a COS in the past, this WSM will be a breeze for you. Set and forget!

Cheers!

Bill

12-30-2011, 12:56 PM	#1
traumanurse13 Is lookin for wood to cook with. Join Date: 06-06-05 Location: Islip Terrace, NY	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. __________________ Anything done in less than 4 hours just ain't worth doing!!!!!!!!!!!!

12-30-2011, 01:08 PM	#2
mwmac is one Smokin' Farker Join Date: 10-13-08 Location: boise, id	Cook a butt, best seasoning for a new WSM imho. __________________ 22" WSM, 18" WSM, 26" Weber, Weber Performer, MBH's, WGA

12-30-2011, 01:22 PM	#4
nrok2118 Full Fledged Farker Join Date: 07-02-10 Location: Sellersville, PA	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 __________________ Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS /

12-30-2011, 06:34 PM	#5
kirk fortin Knows what a fatty is. Join Date: 11-24-09 Location: San Jose CA	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

12-30-2011, 09:10 PM	#10
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Outstanding! __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

12-30-2011, 01:08 PM	#3
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	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!

12-30-2011, 07:04 PM	#8
glh17 Full Fledged Farker Join Date: 12-27-11 Location: Murfreesboro, TN	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.

12-30-2011, 09:23 PM	#11
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	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. CD

12-30-2011, 10:59 PM	#12
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	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! __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

01-13-2012, 11:29 AM	#13
traumanurse13 Is lookin for wood to cook with. Join Date: 06-06-05 Location: Islip Terrace, NY	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. __________________ Anything done in less than 4 hours just ain't worth doing!!!!!!!!!!!!

01-13-2012, 03:13 PM	#15
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Of you've been using a COS in the past, this WSM will be a breeze for you. Set and forget! Cheers! Bill __________________ A butterflies wings. About to bring down everything...

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