Getting my 1st smoker (WSM)- Now what?

crabjoe · 08-07-2020, 12:23 PM

I've got a WSM 18 on order and it's suppose to arrive this weekend. I've been watching YT videos like crazy to get an idea on how to use it.

My plan, when it arrives is to get it seasoned. The only info I've found was from Harry Soo on how he seasons his WSM. Would you folks agree that it's a safe bet on going his way? I'm a bit worried about loading her up and just running her dry for God knows how many hours for the coal to burn out.

As for my 1st cook, I'm planning on Pit Beef, being that I'm from Baltimore.. I've got a couple racks of St Louis ribs in my freezer, so maybe I'll give that a shot too.

Any recommendations are greatly appreciated.

BTW, I ordered a 6 probe thermometer to measure temps while cooking.. Is there anything else that I might need to get good consistent cooks?

Thanks all!

Smokin Dawg77 · 08-07-2020, 12:30 PM

Quote:

Originally Posted by crabjoe

I've got a WSM 18 on order and it's suppose to arrive this weekend. I've been watching YT videos like crazy to get an idea on how to use it.

My plan, when it arrives is to get it seasoned. The only info I've found was from Harry Soo on how he seasons his WSM. Would you folks agree that it's a safe bet on going his way? I'm a bit worried about loading her up and just running her dry for God knows how many hours for the coal to burn out.

As for my 1st cook, I'm planning on Pit Beef, being that I'm from Baltimore.. I've got a couple racks of St Louis ribs in my freezer, so maybe I'll give that a shot too.

Any recommendations are greatly appreciated.

BTW, I ordered a 6 probe thermometer to measure temps while cooking.. Is there anything else that I might need to get good consistent cooks?

Thanks all!

Harry is WSM king !! all his videos are great info

KB BBQ · 08-07-2020, 12:35 PM

For seasoning just start cooking, preferably something with some good fat content. Pork butts are forgiving and have plenty of fat so a long cook like that should start the process pretty good. Keep in mind that the WSM will generally want to run a little hotter until the seasoning has a chance to coat the inside of the cooker. Congrats on ordering your WSM, nice choice.

HouseDoc · 08-07-2020, 12:38 PM

After 1st burn off , use either the snake or minion method. Search for details. Take a #2 pencil and open bottom 3 vents so the pencil just slips in. Top vent wide open. This will give you a 250 temp for awhile. May open up late in cook if temp drops. Enjoy. T Roy Cooks has some good WSM videos.

70monte · 08-07-2020, 12:55 PM

Check out this website. It's where I went to learn about how to cook on a WSM when I first got one years ago. Go to the forums tab and look around.
https://www.virtualweberbullet.com/

jzadski · 08-07-2020, 12:59 PM

I personally like to run pecan when first seasoning my WSM. It lays on a nice heavy smoke to help seal up the little gaps that may exist.

crabjoe · 08-07-2020, 01:28 PM

Thanks for the tips folks!

Maybe a Pit Beef isn't going to be my 1st cook, since it seems I need some grease build up... I guess I need to keep an eye out for a Pork butt.

BTW, I've always heard that you shouldn't use a rub with sugar in it because it will burn. Is that a hard and fast rule or is it more based on the max temp one uses while building the bark? If I stay under 300F (I'm planning on doing most of my cooks at 250-275), will a rub with sugar be a problem?

Thanks!

HouseDoc · 08-07-2020, 02:04 PM

Turbinado sugar is it, higher burn temp. Available at Walmart and Costco

HouseDoc · 08-07-2020, 02:58 PM

Give some smoked meatloaf a try. Simple and easy. Great taste. Cook to 165 internal.
I did these on my WSM 18 while cutting grass today.

jdolor · 08-07-2020, 03:28 PM

Ceciltucky? I definitely know where you are. Born there, still work there.

You can't go wrong with a WSM. It was my first real smoker. Learn to control the temps while you're seasoning it. Leave the top vents open and adjust with the 3 bottom vents. Go slow and be patient. It'll come to you.

LloydQ · 08-07-2020, 03:57 PM

I see no need to season. Just wash the grates and start cooking. I would put water in the pan for a nice, moist environment so it will gunk up quicker.

Good choice!

Kracken · 08-07-2020, 04:56 PM

I recently got my WSM, any route you choose will come out fine I'm sure. What I did was a 4hr burnout at temps past 350f, then a practice run at 275f so I could learn my smoker. In the practice run, I bought a package of the fattiest bacon I could find to season it with. Next, was a pork butt for 9hrs, each session gets a bit easier with temp control.

TC Smoke & Que · 08-07-2020, 06:29 PM

First, Congratulations on the WSM! it is a great smoker with a short learning curve. I have a 22 and Love it.
I did a half basket burn out at that pencil opening on the 3 bottom vents and damper (top vent) full open. I seasoned it by rubbing down with olive oil on the entire interior. Then I did a 2 lb "break in Fatty", about 3 total hours @ 225*. After that, It became what ever I wanted to smoke. I smoke at 225* normally.
With the racks, I washed them and dried them and then coated the one I used with spray Pam, this makes it easier to clean.
I upgraded to a larger water bowl I got after market @ Weber Bullet.com; and the stainless Steel door, which seals better and holds heat better also at Weber Bullet.com.

Another suggestion is to get another rack for the charcoal rack, place it at 90* of original rack. This helps keep larger pieces of burning coal from dropping down in to the bottom. You can get a cheap replacement grate at Wal Mart about the same size. I wired them together.
I also use Harry Soo's method of setting up the charcoal with "hole" in middle and then about 12 pieces of charcoal in the chimney, which I pour in the "hole" after they are fully lit. The chunks of wood are inserted into the coals prior about an inch back from the "hole" before I dump the lit ones.

Hope this helps you out. It is a pretty easy smoker and you will love it Looking forward to pics of your cooks.

Monkey Uncle · 08-07-2020, 07:47 PM

I did not need to pre-burn or season my WSM. I just made sure that I thoroughly cleaned all the packing oil off the charcoal grate and cooking grates, then I started cooking.

The WSM is a very simple cooker. Holds temps well, even with no water in the pan (I never put water in the pan).

One thing I had to learn about the minion method, though. Before you put the meat on, make sure you let it burn for 1/2 hour to an hour so that the charcoal heats up completely and gets rid of all the nasty, thick smoke.

PostOak · 08-07-2020, 10:57 PM

You’ll love the WSM, I’ve had one for long time and I’m never disappointed in it. I don’t put water in the pan either, although I added a bunch of play sand to the bowl. Some people think it helps. The Harry Soo method of leaving a “Hole” in the middle then lighting the coals seems to work the best for me.

08-07-2020, 12:23 PM	#1
crabjoe Got Wood. Join Date: 08-04-20 Location: Ceciltucky Name/Nickname : Dae	Getting my 1st smoker (WSM)- Now what? I've got a WSM 18 on order and it's suppose to arrive this weekend. I've been watching YT videos like crazy to get an idea on how to use it. My plan, when it arrives is to get it seasoned. The only info I've found was from Harry Soo on how he seasons his WSM. Would you folks agree that it's a safe bet on going his way? I'm a bit worried about loading her up and just running her dry for God knows how many hours for the coal to burn out. As for my 1st cook, I'm planning on Pit Beef, being that I'm from Baltimore.. I've got a couple racks of St Louis ribs in my freezer, so maybe I'll give that a shot too. Any recommendations are greatly appreciated. BTW, I ordered a 6 probe thermometer to measure temps while cooking.. Is there anything else that I might need to get good consistent cooks? Thanks all!

08-07-2020, 12:35 PM	#3
KB BBQ is One Chatty Farker Join Date: 08-05-18 Location: Sacramento, California Name/Nickname : Kenny	For seasoning just start cooking, preferably something with some good fat content. Pork butts are forgiving and have plenty of fat so a long cook like that should start the process pretty good. Keep in mind that the WSM will generally want to run a little hotter until the seasoning has a chance to coat the inside of the cooker. Congrats on ordering your WSM, nice choice. __________________ KB BBQ Competition team KCBS Lifetime Member & CBJ Lonestar Grillz 30" Offset Cabinet 4 WSM's 1 WGA and stuff to make Fire & Smoke

08-07-2020, 12:55 PM	#5
70monte is One Chatty Farker Join Date: 04-29-17 Location: Aurora, Mo	Check out this website. It's where I went to learn about how to cook on a WSM when I first got one years ago. Go to the forums tab and look around. https://www.virtualweberbullet.com/ __________________ Good One Marshall, Open Range, HB 357 Pro, HB Legacy, M1, Weber Performer, PBC & PBJ. PK360.

08-07-2020, 12:59 PM	#6
jzadski Babbling Farker Join Date: 11-06-14 Location: Lapeer, MI Name/Nickname : Joe	I personally like to run pecan when first seasoning my WSM. It lays on a nice heavy smoke to help seal up the little gaps that may exist. __________________ 14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36"

08-07-2020, 03:28 PM	#10
jdolor On the road to being a farker Join Date: 01-21-14 Location: Lincoln, DE	Ceciltucky? I definitely know where you are. Born there, still work there. You can't go wrong with a WSM. It was my first real smoker. Learn to control the temps while you're seasoning it. Leave the top vents open and adjust with the 3 bottom vents. Go slow and be patient. It'll come to you. __________________ Outlaw BBQ Smokers Enclosed Hybrid Pitts and Spitts Maverick 2000 2 Weber Kettles 36” Blackstone Country Smokers Traveler Weber Smoke Fire - Works great after the upgrades PK 360 CBJ

08-07-2020, 12:38 PM	#4
HouseDoc Full Fledged Farker Join Date: 06-01-16 Location: Birmingham AL	After 1st burn off , use either the snake or minion method. Search for details. Take a #2 pencil and open bottom 3 vents so the pencil just slips in. Top vent wide open. This will give you a 250 temp for awhile. May open up late in cook if temp drops. Enjoy. T Roy Cooks has some good WSM videos.

08-07-2020, 01:28 PM	#7
crabjoe Got Wood. Join Date: 08-04-20 Location: Ceciltucky Name/Nickname : Dae	Thanks for the tips folks! Maybe a Pit Beef isn't going to be my 1st cook, since it seems I need some grease build up... I guess I need to keep an eye out for a Pork butt. BTW, I've always heard that you shouldn't use a rub with sugar in it because it will burn. Is that a hard and fast rule or is it more based on the max temp one uses while building the bark? If I stay under 300F (I'm planning on doing most of my cooks at 250-275), will a rub with sugar be a problem? Thanks!

08-07-2020, 02:04 PM	#8
HouseDoc Full Fledged Farker Join Date: 06-01-16 Location: Birmingham AL	Turbinado sugar is it, higher burn temp. Available at Walmart and Costco

08-07-2020, 03:57 PM	#11
LloydQ is Blowin Smoke! Join Date: 12-12-16 Location: Vicksburg, MS.	I see no need to season. Just wash the grates and start cooking. I would put water in the pan for a nice, moist environment so it will gunk up quicker. Good choice!

08-07-2020, 04:56 PM	#12
Kracken Knows what a fatty is. Join Date: 07-25-20 Location: Tacoma, WA Name/Nickname : Paul	I recently got my WSM, any route you choose will come out fine I'm sure. What I did was a 4hr burnout at temps past 350f, then a practice run at 275f so I could learn my smoker. In the practice run, I bought a package of the fattiest bacon I could find to season it with. Next, was a pork butt for 9hrs, each session gets a bit easier with temp control. __________________ WSM 18, Weber kettles 22 & 18.

08-07-2020, 06:29 PM	#13
TC Smoke & Que is One Chatty Farker Join Date: 05-22-18 Location: Port Saint Lucie Florida Name/Nickname : Rick	First, Congratulations on the WSM! it is a great smoker with a short learning curve. I have a 22 and Love it. I did a half basket burn out at that pencil opening on the 3 bottom vents and damper (top vent) full open. I seasoned it by rubbing down with olive oil on the entire interior. Then I did a 2 lb "break in Fatty", about 3 total hours @ 225. After that, It became what ever I wanted to smoke. I smoke at 225 normally. With the racks, I washed them and dried them and then coated the one I used with spray Pam, this makes it easier to clean. I upgraded to a larger water bowl I got after market @ Weber Bullet.com; and the stainless Steel door, which seals better and holds heat better also at Weber Bullet.com. Another suggestion is to get another rack for the charcoal rack, place it at 90* of original rack. This helps keep larger pieces of burning coal from dropping down in to the bottom. You can get a cheap replacement grate at Wal Mart about the same size. I wired them together. I also use Harry Soo's method of setting up the charcoal with "hole" in middle and then about 12 pieces of charcoal in the chimney, which I pour in the "hole" after they are fully lit. The chunks of wood are inserted into the coals prior about an inch back from the "hole" before I dump the lit ones. Hope this helps you out. It is a pretty easy smoker and you will love it Looking forward to pics of your cooks.

08-07-2020, 07:47 PM	#14
Monkey Uncle is one Smokin' Farker Join Date: 10-26-14 Location: Somewhere, somehow	I did not need to pre-burn or season my WSM. I just made sure that I thoroughly cleaned all the packing oil off the charcoal grate and cooking grates, then I started cooking. The WSM is a very simple cooker. Holds temps well, even with no water in the pan (I never put water in the pan). One thing I had to learn about the minion method, though. Before you put the meat on, make sure you let it burn for 1/2 hour to an hour so that the charcoal heats up completely and gets rid of all the nasty, thick smoke.

08-07-2020, 10:57 PM	#15
PostOak Is lookin for wood to cook with. Join Date: 07-01-20 Location: Goodyear Name/Nickname : Mike	You’ll love the WSM, I’ve had one for long time and I’m never disappointed in it. I don’t put water in the pan either, although I added a bunch of play sand to the bowl. Some people think it helps. The Harry Soo method of leaving a “Hole” in the middle then lighting the coals seems to work the best for me. __________________ Cooking meat with fire soothes my soul