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nonthink
04-09-2008, 12:40 PM
Well Iím on my maiden voyage with my WSM.
On the menu is a Ĺ picnic (pulled pork), 4 riblets, and a basic fattie. (rub, no stuffing)
As expected it ran hot @ 270ish for the 1st run, but 3 hrs. later itís maintaining @ 240ish. w/ all bottom vents closed, and the top fully open.
Iím going w/ water in the pan for this 1st time. I may switch to sand for the next run.
I also filled the charcoal basket up to capacity just to see what she can do.
http://i41.photobucket.com/albums/e267/nonthink/100_0218.jpg

http://i41.photobucket.com/albums/e267/nonthink/100_0219.jpg
Itís about 4 hrs. in and the temp. of the picnic is @ 158.

Stay tuned for updated. :grin:

Sledneck
04-09-2008, 01:10 PM
You popped your cherry!!! Congrats and welocme to the WSM family

nonthink
04-09-2008, 01:22 PM
Speaking of cherry. I need to stop by Willie's and snag some.

Ron_L
04-09-2008, 01:39 PM
Congrats!

Next time try fewer lit coals. That may be part of the reason it started out hot.

icemn62
04-09-2008, 02:12 PM
That WSM looks so clean . . . inside and out.
Now you are going to have a lot of fun, once you get the "characteristics" of your cooker down. I love mine

DaChief
04-09-2008, 02:16 PM
Good decision..I love mine!

yelonutz
04-09-2008, 02:23 PM
nonthink and others. For your next burn try this. Place a 1 lb coffee can with BOTH ends cut out in the center of the charcoal grate. Pour in your unlit charcoal. Start a small amount of charcoal in the chimney, pour into the 1 pound can then remove the 1 lb can with pliers. You will get a perfectly controled fire every time.

NUTZ

JD McGee
04-09-2008, 02:24 PM
Nice...I love a mean clean smokin' machine! :biggrin: Congrats on your first smoke.

Bigmista
04-09-2008, 02:27 PM
What's a WSM? :P:

timzcardz
04-09-2008, 02:30 PM
You will get a perfectly controled fire every time.

NUTZ


What's the point in starting a fire if it's going to be controlled!


Chris,
Welcome to the club. Next time though, remember to put all of the coals, "K" side up!

What time are you serving?

nonthink
04-09-2008, 03:36 PM
Well, I've already removed and ate half of the fatty.

The riblets have been unfoiled and will be removed soon
and the picnic just went into the foil.

Congrats!

Next time try fewer lit coals. That may be part of the reason it started out hot.

I beleave it started out hot because it was the 1st time I used it. The inside is too shiny and clean causing heat to reflect inward, according to the guys at TVWB

BigBarry
04-09-2008, 03:46 PM
nonthink and others. For your next burn try this. Place a 1 lb coffee can with BOTH ends cut out in the center of the charcoal grate. Pour in your unlit charcoal. Start a small amount of charcoal in the chimney, pour into the 1 pound can then remove the 1 lb can with pliers. You will get a perfectly controled fire every time.

NUTZ

While this would certainly provide a more controlled burn (inside to outside rather than top to bottom), this will present a significant risk for VOC contamination.

VOCs are the Volatile Organic Compounds that are released while charcoal (and raw wood) is initially burned.

They can add a harsh flavor to your food and cause cancer.

The Minion method (dump lit on raw from the top) burns up these VOCs before they can escape upwards.

Also, the can may have tin or other metals that will also get released. Not to tasty or healthy.

Westexbbq
04-09-2008, 03:52 PM
Looking good Chris,
Nice going,
Enjoy.

Sledneck
04-09-2008, 04:02 PM
What's a WSM? :P:
Want
Spicewine
Mod

Willkat
Sucks
Mary

Will
Sledneck be
Moderated

smokeandbeer
04-09-2008, 04:16 PM
Congrats on the new toy! Hope to join you this summer after I get my tax refund!

nonthink
04-09-2008, 04:27 PM
The 4 riblets have been removed and placed into my tummy.
Yuuuuuummy

While this would certainly provide a more controlled burn (inside to outside rather than top to bottom), this will present a significant risk for VOC contamination.

VOCs are the Volatile Organic Compounds that are released while charcoal (and raw wood) is initially burned.

They can add a harsh flavor to your food and cause cancer.

The Minion method (dump lit on raw from the top) burns up these VOCs before they can escape upwards.

Also, the can may have tin or other metals that will also get released. Not to tasty or healthy.

Someone did a little reserch

MattCom
04-09-2008, 04:59 PM
Nice, I'll be right over.

nonthink
04-09-2008, 07:13 PM
Finished products
http://i41.photobucket.com/albums/e267/nonthink/100_0220.jpg
Riblits (gone)
http://i41.photobucket.com/albums/e267/nonthink/100_0222.jpg
Pulled pork
http://i41.photobucket.com/albums/e267/nonthink/100_0223.jpg
Not my best. It was a little dry until I added the juices from the foil.
http://i41.photobucket.com/albums/e267/nonthink/100_0224.jpg
Also all I had was hickory.
I need to get my hands on some cherry, or apple.

Rookie'48
04-09-2008, 09:33 PM
Also, the can may have tin or other metals that will also get released. Not to tasty or healthy.

What I do is dump the lit coals, set down chimney, grab pliers & remove can in about 30 to 45 seconds. Will that be enough time for the can to start releasing any bad chit?

Harbormaster
04-09-2008, 10:28 PM
Nice looking food off of that WSM. What did you think for your first run?

What I do is dump the lit coals, set down chimney, grab pliers & remove can in about 30 to 45 seconds. Will that be enough time for the can to start releasing any bad chit?
You're fine. I've seen guys do it this way, I like spreading the coals over the top myself, but that's just me.

yelonutz
04-09-2008, 10:28 PM
I think we are picking fly sh*t out of the pepper. Are we going to avoid bacon because of the nitrates? How about any soot that may settle on the meat. There are actually people that are afraid to use a ceramic plate in the water pan until it is tested for lead. For these people, think vegetables!! Steamed in purified water.

Ranting NUTZ.

BBQ Grail
04-09-2008, 10:31 PM
The food looks very good. I suppose if you can't have a UDS and WSM is the next best thing.

Brian in So Cal
04-09-2008, 10:33 PM
Looking good

nonthink
04-10-2008, 12:43 AM
[quote=Harbormaster;610113]Nice looking food off of that WSM. What did you think for your first run?[quote]

Much easyer then using my silver smoker.
Once I'm through the break in stage. I can get over checking every 15 mins.

fnnm358
04-10-2008, 05:50 AM
VERY NICE looks like a very successful maiden voyage

Looking forward to the more pron to come

beerguy
04-10-2008, 06:26 AM
Good job, and in two days its the weekend! Can run the second test!

BobBrisket
04-10-2008, 12:14 PM
Man that looks good. You will love the WSM. Next time, go with about 10 llit coals on top of the unlit. THat's about what I use and the temp regulates itself nicely to 225 with all vents open about 1/4 of the way and then I start closing off a vent or two completely a few hours in as the temp will rise a bit. Towards the end I'm running on one bottom vent open about half way to get the 225.

ZBQ
04-10-2008, 03:22 PM
[quote=Harbormaster;610113]Nice looking food off of that WSM. What did you think for your first run?[quote]

Much easyer then using my silver smoker.
Once I'm through the break in stage. I can get over checking every 15 mins.

You will lose that checking every 15 minutes quick with the WSM!!:lol:

They don't call it a "set it and forget it" for nothing!8-)

Congrats on your first cook!
Looked really good!