[VisionQuest220]

I did find myself checking the temp too much. It really does hold well once you get it dialed in.

I too get my wood from Berry Bro's. I cut them into fist size chunks with a chop saw. I put two in yesterday with the chicken, but pulled one out because there was too much smoke billowing out. With just one chunk, it settled down quite a bit.

I'm very pleased with this cooker, and can't wait to compete with it.

I spent a lot of time yesterday monitoring the temperature too.  I think it was due to the fact that I'm new to the WSM and wanted to gauge how it responded to changes and also just due to habit as an offset can get away from you quickly if you don't pay close attention.  I used a candy thermometer through the top vent to monitor the dome temps and, as you can see in one of the pictures above, I placed a probe thermometer through a chunk of wood and placed it on the top grate to monitor the temperature there.  After making sure that the thermometers were both reading accurately, I saw that the top grate temp runs about 30∞F cooler than the dome temp.  I didn't measure temps at the bottom grate but learned of a device that might help with that.  More on that below...

I, too, cut the smoke wood into smaller chunks and was very pleased with the amount of smoke being produced by using one chunk at a time.  I found that each chunk would last about 90 minutes.  As I mentioned earlier, I was using El Diablo lump as my fuel for heat.  I started two fully lit chimneys of lump at the start of the cook and it was still going strong many hours later.  Like you, I really like this unit and think it's going to make competing much less stressful.  I'm certain that we'll be purchasing at least one more before Lake Pleasant in November.

Now, as for the temperature measuring help, I found a link to a couple of sites that sell grommets that you use in place of on of the screws that hold the grill straps up on the WSM.  If I understand it correctly, once these grommets are in place you can insert a probe thermometer through them and the probe will then be right below the top and bottom grates.  This looks like a very easy modification and much more appealing than drilling a hole in the WSM in order to insert a permanent gauge.  Here are images and links to a couple of places that sell the grommets.



http://secure.thebbqguru.com/Produc...6&idproduct=136




http://rocksbarbque.com/Accessories.html

[Jaybird]

I get a better smokering when I put the meat in cold.

As for the thermometer, I cut a potato in half, then stick your probe through one of the halves. Place potato flat side down on top rack and run the cable down through the door. Been doing this for 6 years.

[VisionQuest220]

We'll make sure to put the meat into the WSM cold next weekend and see if we get a better ring.

I like the low tech thermometer option.  It has a certain style that says, "I'd rather spend more money on beer than on a funky part and high shipping charges".

[Mike (AZBarbeque)]

Jay,  Thanks for the great tips, I really appreciate them.  I might have to get me one of those WSM's and try these suggestions out.

Vince, great topic...

[VisionQuest220]

Mike, one of the best things I can see about the WSM so far is the way it maintains a steady temperature.  I can see starting off a number of different foods in the offset or, in your case, the Diamond Plate and then moving them to the WSM once the smoking portion of the cook is done and all you are looking for is slow, steady heat.  This would be especially true for foods that you might be cooking while wrapped in foil.  The WSM is kind of like a mobile oven.

Oh, and a big shout out goes to BBQCZAR for his tip for prepping the water pan with sand.  It was pretty damn easy to just peel off that layer of foil and throw it away as opposed to trying to fish the drippings out of the sand or remove a greasy water pan!

[Jaybird]

I like the WSM for contests because I get at least 6 hours sleep.

I also get 27 hours out of one load of charcoal so there's no messin around with refueling. I also use water and not sand but to each his own. I've tried both and like water better. Just me.

I have always liked the WSM for my big meats especially after taking second in brisket at the Jack in 2005.(no brag, just fact). It's hard to turn to something else after that.

[VisionQuest220]

Jay, I think it's great that you stick with what has worked for you and I'm not surprise to learn that it is something as simple and affordable as a WSM.  I recall reading a post on another BBQ board where a member was really slamming the lower priced, entry level gear and yet I read about and see that very same gear being a part of many winning team's arsenal of equipment.

[gstanle]

Hey Glen, you comin to the Autry?

Yes, I will be there. Arlie Bragg was looking for some help, and I raised my hand. Don't know what I'll be doing yet, but I'm sure he'll keep me busy.

I take it you guys are in?

[Jaybird]

Yes, we'll see you there. Hope to repeat last year.

[bearbonez]

 Well, it is a long ways down the road before we think about looking at having another gator built (for catering and comps). In the meantime, we need to get some mobile comp equipment. You guys have me set on getting a few WSM's. My wife and I are planning on being able to hit the road and catch some comps on the other side of the Pecos next year, and some "local" comps this year and on.
 So Jay...tell me more about this method of a 27 hour deal with one load of charcoal? Are you using chunks? If so, how are you distributing? Generally speaking, not looking for secrets. 

[Jaybird]

It does take a heaping ring full of Kingsford and roughly 6 - 8 wood chunks mixed about, a bit of stirring of the coals later in the cook and a low and slow attitude.

[VisionQuest220]

My WSM cranked out 15+ hours of low and slow heat on a single load of charcoal this weekend at the QN4U cooking class.  When I was done with the cook, I closed down all the vents and later in the day, when I was cleaning thing up, I discovered that there was a significant amount of fuel left in the charcoal chamber, maybe enough to burn for another 3-5 hours.

That little cooker just keeps impressing me.

[bearbonez]

Wow!! I didn't realize that they burned for that long. I am sold. This summer I will be starting a collection.

[VisionQuest220]

Amazon.com often has them on sale for $199.99 plus free shipping.  We'll be investing at least one and maybe two more too.

Overnight temps at the cooking class were right around 40∞F so I imagine that we'll get even longer burn times in warmer weather.

[bearbonez]

 What warmer weather?