PDA

View Full Version : LOOKIE what I got!!


LittleDick'sBBQ
04-27-2012, 03:58 PM
WOO HOO!!

Just brought 'er home from the Ace Hardware....$399.00/tax! Ain't she purty??

http://images3a.snapfish.com/232323232%7Ffp73443%3Enu%3D47%3A9%3E%3A45%3E259%3E WSNRCG%3D34%3C%3B7%3A6%3A6534%3Anu0mrj

http://images5a.snapfish.com/232323232%7Ffp63549%3Enu%3D47%3A9%3E%3A45%3E259%3E WSNRCG%3D34%3C%3B7%3A668734%3Anu0mrj

As the proud poppa, I'll take PUH-LENTY o' pictures!

Now that I have the WSM, what are the hot tips on prep? I plan to assemble it tonight and perhaps cook tomorrow. I will scour the forums, but in the meantime, how do I season it??

Also, how accurate is the in-dome thermometer? (I have a Maverick ET-732 too.)

Thanks for looking!
I'm giddy!

Little Dick

aquablue22
04-27-2012, 04:00 PM
Just fire that thing and smoke something! Nice! Good for you

4uweque
04-27-2012, 04:16 PM
Get to work, we wanna see some food pron!!

Bbqin fool
04-27-2012, 04:20 PM
Great cooker! Now show us some Pr0n!

LittleDick'sBBQ
04-27-2012, 04:20 PM
... we wanna see some food pron!!

I promise! I already have a pork shoulder standing by. :razz:

Little Dick

joe@bge
04-27-2012, 04:30 PM
I was seriously thinking of getting one of these for my Mom and Dad so I have something to cook on when I go over there, but I think with this forums inspiration I am going to build a UDS instead.

Good luck with the pork shoulder and your new WSM!

hamiltont
04-27-2012, 04:34 PM
Oh ya, that's gonna do just fine!!! Lookin' forward to the pron.... Cheers!!

WineMaster
04-27-2012, 04:34 PM
No need to season. Get a clay pot and put it in the waterpan instead of water. Get a fire going and cook! Have fun

mbshop
04-27-2012, 04:36 PM
whats the big deal about a cardboard box ?:wink:

BBQ_MAFIA
04-27-2012, 04:58 PM
Good luck and enjoy your new cooker.

Happy Hapgood
04-27-2012, 05:15 PM
You did Good. May want to try it with water the 1st go round or two for better heat control. Congrats!

Ron_L
04-27-2012, 05:20 PM
whats the big deal about a cardboard box ?:wink:

Good Eats S4E1P2: Where There's Smoke, There's Fish - YouTube

:becky:

El Ropo
04-27-2012, 05:33 PM
Nice weapon!

The water pan will tend to keep the cooker from coming up to temp and make faster/hotter cooks (which are fine) harder to do. Using water pan will burn though a lot more fuel.

I recently came to the conclusion that water in any cooker is a crutch just like foiling. Learn fire control, don't worry about lump or briqs, but learn your cooker, and learn how to get a clean lean fire going.

And above all, have fun and please post pics so we can share your experience!

fedex
04-27-2012, 05:35 PM
Congrats, use your Maverick. My on dome is about +20 degrees.

LittleDick'sBBQ
04-27-2012, 05:51 PM
No need to season.

Thanks. The machine-oily smell from shipping will cook off when I light 'er up?

Little Dick

Greg1911
04-27-2012, 06:12 PM
Thanks. The machine-oily smell from shipping will cook off when I light 'er up?

Little Dick

It couldn't hurt to wash it first with some dish soap and a cloth. After the rinse I'd let it burn hot for at least 30 minutes.

I love my WSM!

El Ropo
04-27-2012, 06:59 PM
An initial burn at high temps in the 350+ range will help get rid of any leftover MFG. residue.

On air leaks, and running high, the more you cook on it, the better it'll seal up. After 4 large butts, chucks, or rib racks, it should start to run a bit cooler.

Never mattered to me cuz I like to cook on the hot side with control.

I'm trying to say that using lump gives you the option to crank it up. Running with KF blue doesn't like to reach up to higher temps in a WSM or UDS.

Have fun whatever you do with it!

peaspurple
04-27-2012, 07:34 PM
Nice, I like it.

DLR
04-27-2012, 08:58 PM
They're so shiny and pretty when new..now get it gunked up times a waist'n. Also there is a ton of useful info here on the WSM and http://tvwbb.com. is dedicated to the WSM

LittleDick'sBBQ
04-27-2012, 09:29 PM
Thanks to everyone for the well-wishes and congratulations; y'all are great! :-D

I am going to schmoke a 9.3 pound, bone-in pork shoulder tomorrow. From what I can tell, the WSM is going to run hot until I have used it a few times, so can I plan on a shorter cooking time? Would this be considered "hot-n-fast?" About how long at what temperature should I be trying for? Is 200F internal the goal?

Also, should I cook on the topmost rack? If so, should I install the lower rack?

Finally, with about six hours left in the cook, I was thinking of throwing on a rack or two of St. Louis cut ribs. Good/bad idea? Why or why not? (I guess this would require using both racks. If I DO throw on some ribs, should I put them above/below/same rack?

THANKS for your patient replies. Pr0n to follow!

http://images5a.snapfish.com/232323232%7Ffp63554%3Enu%3D47%3A9%3E%3A45%3E259%3E WSNRCG%3D34%3C%3B86428%3B34%3Anu0mrj

Little Dick

Happy Hapgood
04-27-2012, 09:41 PM
Nice weapon!

The water pan will tend to keep the cooker from coming up to temp and make faster/hotter cooks (which are fine) harder to do. Using water pan will burn though a lot more fuel.

I recently came to the conclusion that water in any cooker is a crutch just like foiling. Learn fire control, don't worry about lump or briqs, but learn your cooker, and learn how to get a clean lean fire going.

And above all, have fun and please post pics so we can share your experience!

I see what your saying Sir. I'm just suggesting water to get a feel for the Rig as the original design and owner's manual call for.

Sand, clay saucers and any other substrate will eventually assume the temp of the fire under it. Water will boil releasing heat and steam.

New WSM's tend to burn hot. Experiment later.

Happy Hapgood
04-27-2012, 09:46 PM
The Know All, End All site for the WSM is www.tvwbb.com

It's a Mighty Thang!

Good Luck!

tish
04-27-2012, 11:17 PM
You went for the big 'un! Congrats, and waitin' on the pron. :becky:

El Ropo
04-28-2012, 01:51 AM
I see what your saying Sir. I'm just suggesting water to get a feel for the Rig as the original design and owner's manual call for.

Sand, clay saucers and any other substrate will eventually assume the temp of the fire under it. Water will boil releasing heat and steam.

New WSM's tend to burn hot. Experiment later.

I never meant to step on your helpful info. Just stating that folks who aren't used to using a WSM/ UDS (same thing IMO) the water pan will burn through more fuel, and keep temps lower.

Owner's manual is written for folks who don't have the time to read this forum. Ya smell what I'm cookin?

Sand, clay saucers, whatever will work far better than a huge pan of water for sure. Leave the farking thing closed, and no need for water, it just prolongs the cook time and burns more fuel.

mtomto
04-28-2012, 03:22 AM
No need to season. Get a clay pot and put it in the waterpan instead of water. Get a fire going and cook! Have fun


What does this mean? I ask because I will by one in a few days when I can get to the store.

A clay pot?

New Pal Frank
04-28-2012, 05:50 AM
I think a couple of fatties are tradition.

Phubar
04-28-2012, 06:33 AM
Burn it!!!:becky:
Congratsz!

jacksedona
04-28-2012, 07:16 AM
thats my favorite smoker cant live without it!
http://thebarbecuemaster.net (http://thebarbecuemaster.net/)

SmokinAussie
04-28-2012, 07:29 AM
Lovin' my 22.5 WSM...

I'm still using water in the pan but just adding enough every now and then to stop it boiling away. Having the steam with the smoke is important, but too much water will screw the temps.

I did a whole Chuckie and a Pork Butt last week on my Bullet Bill (22.5 WSM) with lump and hickory..

Amazing results.

My temp guage on the WSM seems to be bang on BTW.

BobM
04-28-2012, 11:00 AM
Congrats on the new smoker, you will love it!

I have an 18 1/2" WSM. I am in my sophomore year BBQing and I find temperature control much easier without the water. I use a foiled clay flower pot base in the water pan.

I also have a Maverick ET-732 and find the grate temperature reading and the dome thermometer reading are often wildly different. Go by the grate probe reading.

Good luck with your new baby!

Bob

WineMaster
04-28-2012, 11:07 AM
What does this mean? I ask because I will by one in a few days when I can get to the store.

A clay pot?

IN the water pan, you place the bottum or base of a terra cotta pot. 16-18" work well. Use that as a heat sink instead of water. You will use less charcoal and have better controll for higher heat cooks. Your end product will not suffer from the lack of moisture in the pit.

Ron_L
04-28-2012, 11:31 AM
IN the water pan, you place the bottum or base of a terra cotta pot. 16-18" work well. Use that as a heat sink instead of water. You will use less charcoal and have better controll for higher heat cooks. Your end product will not suffer from the lack of moisture in the pit.

Yep. The main reason for the water pan is to act as a heat sink to help stabilize the temps. The water does add some humidity to the cooker as well, but I haven't noticed a difference in the final product without water.

You can use any large mass in place of the water. Some guys fill the water pan with sand and then foil over the sand to keep it clean. Others found a terra cotta saucer that is normally put under a large terra cotta planter and wrap that in foil and put that in place of the water. I've started using just a foiled water pan and really haven't notice a difference in performance.

firefighter4634
04-28-2012, 11:44 AM
Great smoker, make lots of Q and submit lots of pics.

accuseal
04-28-2012, 12:16 PM
The dome thermometer is only a "trend" indicator. Get some grommets from BBQ Guru and use that Maverick. Congrats. Good price.

Sent from my SCH-I905 using Tapatalk 2

Moose
04-28-2012, 01:10 PM
Nice score, LD! The WSM is a great cooker and you have many wonderful meals ahead.

You probably already know this, but you'll get way longer burns using the minion method for lighting your fuel. I use a large juice can like so:

Place open can in middle of charcoal grate, and surround with briquets or lump:

http://i980.photobucket.com/albums/ae286/Pashn8one/Sept%2018%202011%20Thai%20Ribs/IMG_5507.jpg

Fill can to the top with hot coals:

http://i980.photobucket.com/albums/ae286/Pashn8one/Sept%2018%202011%20Thai%20Ribs/IMG_5508.jpg

Remove can:

http://i980.photobucket.com/albums/ae286/Pashn8one/Sept%2018%202011%20Thai%20Ribs/IMG_5509.jpg

You're done!

El Ropo
04-28-2012, 01:17 PM
Don't forget to bury any wood chunks within the unlit coals. It will get pre-heated and burn a lot cleaner. Think TBS, thin blue to invisible smoke.

LittleDick'sBBQ
04-28-2012, 01:20 PM
Thanks Moose. I used the minion method for today's cook. Not having a juice can (or #10 can), I just hollowed out a donut hole in the middle of the charcoal pile.

I think I am suffering from: cool outdoor temps/wind (50F, 8-12kbreeze), water in the *ahem* WATER pan, KF blue charcoal, a new smoker (the WSM), and a new smoker (ME! :grin:). I know, PLENTY of variables to manipulate!

BTW: I think I started with MORE charcoal than in Moose's pictures... :confused:

Keep on schmokin'!
Little Dick

Bebe
04-28-2012, 01:42 PM
if you buy some 7" U-bolts and expanded metal (HD/Lowes/Ace) and do this mod (1st pic) http://www.bbq-brethren.com/forum/showpost.php?p=2015674&postcount=123 will much easier to lift the grate and dump the ash.

Happy Hapgood
04-28-2012, 07:19 PM
IN the water pan, you place the bottum or base of a terra cotta pot. 16-18" work well. Use that as a heat sink instead of water. You will use less charcoal and have better controll for higher heat cooks. Your end product will not suffer from the lack of moisture in the pit.

This discussion about water or not in the water in the pan has been going on since the WSM came out. There was a good thread about (most, but not all) that used sand or saucers generally lived in colder areas and/or at higher altitudes. The outdoor temp and relative humidity will affect most folks choice.

Whatever works is the name of the game. :mrgreen:

LMAJ
04-28-2012, 07:45 PM
Sweet!!!!

DLR
04-28-2012, 10:26 PM
I think I'm the only one using something like this. :wacko: and foil over it.
http://i905.photobucket.com/albums/ac254/dlr-9/th_Largedisk.jpg (http://s905.photobucket.com/albums/ac254/dlr-9/?action=view&current=Largedisk.jpg)http://i905.photobucket.com/albums/ac254/dlr-9/th_Assembled.jpg (http://s905.photobucket.com/albums/ac254/dlr-9/?action=view&current=Assembled.jpg)

speedrcer1
04-28-2012, 11:19 PM
Welcome to the club. From the lack of posts, I'll guess things went really well!
Use it in blue clean smoke!
:thumb: