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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-30-2011, 12:56 PM | #1 |
Is lookin for wood to cook with.
Join Date: 06-06-05
Location: Islip Terrace, NY
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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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Anything done in less than 4 hours just ain't worth doing!!!!!!!!!!!! |
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12-30-2011, 01:08 PM | #2 |
is one Smokin' Farker
Join Date: 10-13-08
Location: boise, id
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Cook a butt, best seasoning for a new WSM imho.
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22" WSM, 18" WSM, 26" Weber, Weber Performer, MBH's, WGA |
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12-30-2011, 01:08 PM | #3 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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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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12-30-2011, 01:22 PM | #4 |
Full Fledged Farker
Join Date: 07-02-10
Location: Sellersville, PA
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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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Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS / |
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12-30-2011, 06:34 PM | #5 |
Knows what a fatty is.
Join Date: 11-24-09
Location: San Jose CA
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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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12-30-2011, 06:42 PM | #6 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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Ditto!
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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12-30-2011, 06:50 PM | #7 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
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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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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Thanks from:---> |
12-30-2011, 07:04 PM | #8 |
Full Fledged Farker
Join Date: 12-27-11
Location: Murfreesboro, TN
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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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12-30-2011, 07:41 PM | #9 | |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Quote:
FYI, 225 is NOT the magic number. If the WSM wants to settle in @ 260-300, just let it roll.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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12-30-2011, 09:10 PM | #10 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Outstanding!
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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 |
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12-30-2011, 09:23 PM | #11 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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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. CD |
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12-30-2011, 10:59 PM | #12 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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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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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] |
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01-13-2012, 11:29 AM | #13 |
Is lookin for wood to cook with.
Join Date: 06-06-05
Location: Islip Terrace, NY
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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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Anything done in less than 4 hours just ain't worth doing!!!!!!!!!!!! |
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01-13-2012, 01:52 PM | #14 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
CD |
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01-13-2012, 03:13 PM | #15 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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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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A butterflies wings. About to bring down everything... |
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