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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 01-05-2014, 09:18 PM   #16
Porcine Perfection
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If you are using the Minion method I would recommend getting the smaller Weber Chimney. It creates a better startup fire when using fewer coals.
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Unread 01-05-2014, 09:25 PM   #17
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Don't use any wood from conifer trees, such as pine, fur, spruce, redwood, cedar, and cypress. Also elm, eucalyptus, sassafras, sycamore, and sweet gum wood is unsuitable for smoking. I'm sure there are others. I stick with fruit and nut wood, plus alder and maple.
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Unread 01-05-2014, 10:10 PM   #18
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Quote:
Originally Posted by Ruger410 View Post
Hey yall I hope all of yall are having a relaxing Sunday. Well I'm finally ordering my first smoker today ,I am ordering the 22.5 WSM ,maverick et732 a weber chimney starter and a bag of weber apple wood chunks. Before I place my order I wanted to check with you guys\gals at the brethren. Anything else I should get?
I recently got my first smoker, and got a similar starter pack of goodies to what you're listing - weber chimney (I got the little one, as someone else mentioned, which is great for the minion method), and I got some weber brand applewood chunks, which were pretty nice.

I agree with using the starter cubes - my wife gave them to me, and I wasn't sure, but they made lighting so much easier, especially on a cold/windy day.

The only other thing you didn't mention, and I'm not sure anyone else did, is a set of gloves. I have a pair of welders gloves, which are great for handling the grill, chimney, etc without worrying about burning myself.

I'm by no means an expert with one single pork butt under my belt so far, but the welders gloves seem like a must-have to me.

Also, for the charcoal, I got some Royal Oak lump charcoal at my local Home Depot, and it was great - burned evenly for a long time, lit easily, no weird flavors/smells like some briquettes will have - and it wasn't super expensive either.
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Unread 01-05-2014, 10:41 PM   #19
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Other essentials are a case of good beer, sausage for a fatty, naked of course to christen your first cook, and a pork butt. Aka the starter kit, Have fun!
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Unread 01-06-2014, 07:04 AM   #20
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Personally, I love a ham smoked with seasoned sassafras....
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Unread 01-06-2014, 07:24 AM   #21
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Thanks for all the replies. I will have to look into a pair of gloves. Im feeling confident about this however the regulating temps worries me since I'm a charcoal Virgin. I should have the WSM and the other goodies around the 10th.
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Unread 01-06-2014, 10:12 AM   #22
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Quote:
Originally Posted by Ruger410 View Post
Thanks for all the replies. I will have to look into a pair of gloves. Im feeling confident about this however the regulating temps worries me since I'm a charcoal Virgin. I should have the WSM and the other goodies around the 10th.
Good luck! I was pretty nervous myself - I hadn't used a charcoal grill of any kind in about 10-15 years (and that was "self-light" briquettes). After using gas exclusively so long, I had no idea what I was doing, but people here were VERY helpful. This board is very active, so ask questions even while you're cooking, and people will help you out. I got into a jam on my first cook and had at least 3 or 4 suggestions within 20 minutes, and everything turned out fine. Enjoy!
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Unread 01-06-2014, 12:41 PM   #23
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Look up "fully coated neoprene gloves" on amazon. Mine are similar to the Ansell gloves, and I find them to be indispensible. You can take a searing hot butt right off the smoker and pull it without scalding your fingers. Then just wash your hands with the gloves on, and lay them on the sink to dry, or run them through the dishwasher. Ready to use again. Get 'em. You won't be sorry.
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Unread 01-06-2014, 12:50 PM   #24
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Stole this from Harry Soo and his review on amazon for seasoning your new pit.

The key step once your smoker arrives is to ensure you season it properly. New WSMs will tend to overheat until you are able to get grease and gunk on the inside and around the rim where the lid sits to ensure an air tight seal. The fastest way to season is to do the following: Phase One - cover the water pan completely with aluminum foil and run a full load of lit Kingsford briquettes and let it run as hot as it can with no water in the pan (over 350 degrees) to burn off any manufacturing residue. Clean out the ash and proceed to phase two.

Phase Two - fill the charcoal basket 1/2 full of unlit briquettes. Then put in a 1/2 chimney of lit Kingsford briquettes in the middle. This will allow a slow burn for 3-5 hours at 72 degrees outside temperature. Adjust the vents to get 275 degrees on the dome thermometer. Put bacon strips, chicken parts, pork fat, or any other scrap meat you don't plan to eat. The key is to get fatty meats to generate lots of grease. Toss in a couple of tennis-sized wood chunks to generate smoke. Repeat Phase Two at least twice before you cook meat that you want to eat.

Phase Three - When you cook meat you plan to eat, take a tip from me and don't use any water in the pan. When I cook, I just cover the water pan with foil top and bottom. I foil it twice so I can remove the second layer after the cook and refoil it. That way, I don't have to clean my pan. It works just as well, AFTER YOU SEASON YOUR WSM, when you cook without water in the pan. Dry heat allows the crust to form faster on the meat (called the bark). Once the crust forms on the meat, you can introduce moisture. I just spray water with a regular spray bottle to encourage bark formation after the initial crusting (Maillard reaction) has begun. To test for properly formed bark, use your finger nail and scrape the meat surface. If the crust has formed, it will not come off when you gently scrape it with your fingernail. If the crust comes off, the bark has not set (still wet) so don't spray until it sets. Let it cook longer and check back in 15 mins. You'll get much better results this way. We've won many awards with this technique.

When it comes to cleaning your WSM, never wash the insides. Get a good grill brush and scrape down the insides and dome. You need the "aroma" which takes several years to build up. I NEVER mix my meat WSMs from my seafood and hotdog WSMs. Nothing destroys the aroma faster than cooking fish/seafood/hotdogs in a WSM used to cook chicken, ribs, pork, brisket, and tri tip. That's why you should buy a pair if you plan to cook seafood/fish/hotdogs. Better yet, get a Weber Kettle for those meats. Remember to always empty the ash from the bottom and grease on the foiled water pan to avoid fires and any rancid old oil smell before you cook. When you need to clean the grates, put the grates in a big plastic trash bag, put on gloves, and spray oven cleaner on the grates while in the bag and let sit for 1/2 hour. Hose off the grates. It's as easy as that. To clean the outsides, I use Simple Green spray.

Enjoy your WSMs. They are awesome and built to last.
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Unread 01-06-2014, 01:40 PM   #25
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All you need now is MEAT!!!
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Unread 01-06-2014, 02:50 PM   #26
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Quote:
Originally Posted by tish View Post
Look up "fully coated neoprene gloves" on amazon. Mine are similar to the Ansell gloves, and I find them to be indispensible. You can take a searing hot butt right off the smoker and pull it without scalding your fingers. Then just wash your hands with the gloves on, and lay them on the sink to dry, or run them through the dishwasher. Ready to use again. Get 'em. You won't be sorry.
I just looked on there ,there is a lot of different options lol
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Unread 01-06-2014, 02:54 PM   #27
Ruger410
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Quote:
Originally Posted by Offthehook View Post
Stole this from Harry Soo and his review on amazon for seasoning your new pit.

The key step once your smoker arrives is to ensure you season it properly. New WSMs will tend to overheat until you are able to get grease and gunk on the inside and around the rim where the lid sits to ensure an air tight seal. The fastest way to season is to do the following: Phase One - cover the water pan completely with aluminum foil and run a full load of lit Kingsford briquettes and let it run as hot as it can with no water in the pan (over 350 degrees) to burn off any manufacturing residue. Clean out the ash and proceed to phase two.

Phase Two - fill the charcoal basket 1/2 full of unlit briquettes. Then put in a 1/2 chimney of lit Kingsford briquettes in the middle. This will allow a slow burn for 3-5 hours at 72 degrees outside temperature. Adjust the vents to get 275 degrees on the dome thermometer. Put bacon strips, chicken parts, pork fat, or any other scrap meat you don't plan to eat. The key is to get fatty meats to generate lots of grease. Toss in a couple of tennis-sized wood chunks to generate smoke. Repeat Phase Two at least twice before you cook meat that you want to eat.

Phase Three - When you cook meat you plan to eat, take a tip from me and don't use any water in the pan. When I cook, I just cover the water pan with foil top and bottom. I foil it twice so I can remove the second layer after the cook and refoil it. That way, I don't have to clean my pan. It works just as well, AFTER YOU SEASON YOUR WSM, when you cook without water in the pan. Dry heat allows the crust to form faster on the meat (called the bark). Once the crust forms on the meat, you can introduce moisture. I just spray water with a regular spray bottle to encourage bark formation after the initial crusting (Maillard reaction) has begun. To test for properly formed bark, use your finger nail and scrape the meat surface. If the crust has formed, it will not come off when you gently scrape it with your fingernail. If the crust comes off, the bark has not set (still wet) so don't spray until it sets. Let it cook longer and check back in 15 mins. You'll get much better results this way. We've won many awards with this technique.

When it comes to cleaning your WSM, never wash the insides. Get a good grill brush and scrape down the insides and dome. You need the "aroma" which takes several years to build up. I NEVER mix my meat WSMs from my seafood and hotdog WSMs. Nothing destroys the aroma faster than cooking fish/seafood/hotdogs in a WSM used to cook chicken, ribs, pork, brisket, and tri tip. That's why you should buy a pair if you plan to cook seafood/fish/hotdogs. Better yet, get a Weber Kettle for those meats. Remember to always empty the ash from the bottom and grease on the foiled water pan to avoid fires and any rancid old oil smell before you cook. When you need to clean the grates, put the grates in a big plastic trash bag, put on gloves, and spray oven cleaner on the grates while in the bag and let sit for 1/2 hour. Hose off the grates. It's as easy as that. To clean the outsides, I use Simple Green spray.

Enjoy your WSMs. They are awesome and built to last.
I will do the burn the first run , but is smokin bacon and chicken parts really necessary?
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Unread 01-06-2014, 03:14 PM   #28
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I did a burn in on mine before cooking, mainly to see how it deals maintaining and controlling temps. due to the porcelain coating you don't really need to do a high fat cook for your first one, but it's up to you. I did a pork shoulder for my first cook.

Welders gloves are a great thing to have, i might also suggest a fire poke.

I also got felt gasket material, similar to what is used on the BGE, and used it on the lip of the center section to seal the lid better, I also used some around the edges of the door.
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Unread 01-06-2014, 03:27 PM   #29
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Quote:
Originally Posted by Ruger410 View Post
Thanks for all the replies. I will have to look into a pair of gloves. Im feeling confident about this however the regulating temps worries me since I'm a charcoal Virgin. I should have the WSM and the other goodies around the 10th.


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.
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Unread 01-06-2014, 03:39 PM   #30
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This^^^
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